Lobster Thermidor

Lobster Thermidor, A classic French dish, where the lobster meat is cooked in a rich cream sauce, enhanced with Cognac and Dijon mustard, with the addition of button mushrooms and herbs fine, the Lobster is returned to the shell, topped off with grated cheddar cheese, and finished off to create an oven-browned cheese crust.

Grilled Angus Beef Burger Grilled Angus beef burger with portobello mushroom, onion jam, cheese and tomatoes.

Beef SteakCharcoal grilled beef tenderloin, creamy polenta, red wine sauce with seasonal vegetables.

Southern Singapore Farmed BarramundiSeared barramundi, potato gnocchi, saute of local wild mushrooms and kale, corn and tomato salsa, chicken jus.

Warm Waffle with Strawberry CoulisWarm waffle with strawberry coulis, fresh berries and mascarpone cheese.

Assorted Cold Cuts and CheesesCold cut selection, featuring salami, smoked chicken, coppa ham, bresaola beef, blue cheese, comte, camembert served with walnuts, grapes, quince paste and assorted breads.

Smoked Salmon Eggs BenedictPoached eggs on toasted muffin and sauteed spinach topped with hollandaise sauce and caviar served with smoked salmon.

Roasted Lamb Rack with Lamb JusWith mint oil, seasonal vegetables and mashed potato.

Duck ConfitDuck leg, slow cooked in duck fat, served with white bean and lentil ragout, savoy cabbage and baby carrots.

Beef CheekWith grilled asparagus, celeriac pureed, mushroom ravioli and gremolata herb sauce.

Bak Chor Mee Dry Style with Soup on SideThin noodles with seasoned vinegar sauce, garnished with sliced and minced pork, pork ball, braised mushroom, lettuce, fried pork lard and dried sole.  Served with pork broth, chilli sauce and additional black vinegar on the side.

Singapore LaksaRice noodles in a rich, coconut cream seafood gravy with prawns, fish cake, deep-fried beancurd and bean sprouts.

Singaporean Style Chicken Satay

Fish CongeeSliced grouper congee served with spring onions and ginger.

Fish Ball Kway Teow SoupFlat rice noodles in chicken broth, with fish balls, fish dumplings, fish cake and bean sprouts. Served with Chinese preserved vegetables (tung chai) and sliced.

Singapore Style Yu Pian Mi FenThick rice vermicelli in creamy fish soup with sliced pomfret fish fillet, vegetables and Chinese wine.

Singapore Chicken CurryChicken in spicy coconut gravy and potatoes with bread rolls or steamed rice.

Bak Chor Mee SoupEgg noodles in pork broth, garnished with sliced and minced pork, pork ball, pork wonton, braised mushroom, lettuce, fried pork lard and dried sole. Served with sliced red chilli.

Bak Kut TehLiterally "Meat Bone Tea", a peppery, savoury soup of meaty pork rib simmered in a broth of herbs and spices. Served with steamed rice, braised peanuts, salted vegetable and crueller (you tiao).

Chicken Rice (Breast Meat)Poached chicken breast, sliced and served on long-grain rice cooked in chicken broth. Accompanied by dark soya sauce, tangy ginger and fresh chilli sauce.

Chicken Rice (Leg Meat)Poached chicken leg, sliced and served on long-grain rice cooked in chicken broth. Accompanied by dark soya sauce, tangy ginger and fresh chilli sauce.

Chicken RicePoached chicken, sliced and served on long-grain rice cooked in chicken broth. Accompanied by dark soya sauce, and fresh chilli sauce.

Singapore Style Prawn Noodle SoupA richly flavoured local dish of yellow noodles and vermicelli in prawn and pork stock. Served with prawns, pork ribs, kang kong vegetable and bean sprouts. Red chili powder and sliced red chilli on the side.

Char Siew Wonton Noodle Wonton noodles tossed with seasoning and pork lard garnished with pork char siew, pork dumplings and leafy greens. Served with chilli sauce, green pickled green chilli and soya sauce.

Nasi LemakFragrant rice cooked in coconut milk, accompanied by spicy sambal prawns, fried chicken, fried anchovies with peanuts, an omelette wedge, and grilled fish cakes (otah).

Beef RendangBraised beef in spiced coconut gravy, 'Malay style' served with turmeric rice, braised lodeh style vegetables and accompanied by fried anchovies with peanuts.

Mee SiamMalay style spiced rice vermicelli in tamarind gravy garnished with prawn, hard boiled eggs, beancurd puff, beansprout and Chinese chive.

Singapore Roti PrataFried Indian style flat bread served with spicy fish with okra, eggplant and tomato curry.

Singapore Nasi BiryaniSingapore style spiced basmati rice with chicken curry and local pickled vegetables.

Makhanwala MurghIndian style butter chicken served with flat bread, tempered lentils, tomato, cucumber and onion salad.

Khao Tom MooThai style rice porridge with pork slices, pork meatballs and mushroom, garnish with preserved vegetable and fried garlic.

Unagi DonburiJapanese style grilled eel with kabayaki sauce on steamed rice garnished with shredded omelette and vegetables served with Japanese assorted pickled vegetables, clear soup and sansho pepper.

BiBimbapKorean style steamed rice with sauteed assorted vegetables and poached egg served with chili paste, sesame oil and seaweed.

Nyonya Ayam Goreng Lengkuas, Ikan Assam Pedas Dan Sambal UdangFried blue ginger flavoured chicken, seabass in a tamarind-turmeric gravy, chili prawns, fried anchovies and peanuts, refreshing cucumber pickles and prawn cracker served with coconut flavored rice.


Specially designed by acclaimed Singaporean chef- Shermay Lee

Spiced Buckwheat and Pumpkin PancakesWholesome buckwheat and pumpkin pancakes with vanilla bean yogurt, toasted pumpkins seeds and maple strawberry and orange.

Specially created by COMO Shambhala

Digestive Support | Immune Boosting | Micronutrient Rich

Aromatic BarramundiFillet of barramundi in an aromatic tomato sauce, with pearled couscous, sliced zucchini, toasted almonds and preserved lemon salsa. 

Specially created by COMO Shambhala

Hight protein | Antioxident rich | Immune support | Micronutrient Rich

Aromatic Yellow Fish CurryServed with green papaya, pickled cucumber, beansprout and endive.

Specially created by COMO Shambhala

Circulatory support | Digestive support | High Fibre

Spiced Braised ChickenFragrant chicken braised in warming spices and coconut cream, with crunchy sugar snap peas, spinach, cooling coriander yoghurt and brown basmati rice.

Specially created by COMO Shambhala

High protein | Calming | Mineral rich

Nasu DengakuJapanese style eggplant glazed with miso glaze, oven baked, with simmered vegetables and flavoured rice.

Inspired by International Culinary Panel- Yoshihiro Murata

Fresh Bouquet SaladSalad of mesclun, baby carrot, heirloom tomatoes, asparagus, artichoke, avocado, freekeh, chickpeas and hard-boiled egg served with mustard dressing.

Roasted Kabocha with FreekehRoasted pumpkin squash on green durum wheat and chick peas served with mixed lettuces and pomegranate salsa.