DECEMBER

SPECIALS
Truffle Bruschetta 25
T r u ffl e d C r e a m C h e e s e | H e i r l o o m To m a t o e s |
Honey Dijon Dressing | Geofoods Black Winter
Tr u ffl e

Dinner Menu
Risotto Scallop 45
Champagne | Lobster Broth | Mascarpone |
Ta r r a g o n | S c a l l o p w i t h S h e l l | C h e r r y To m a t o e s |
G e o f o o d s B l a c k W i n t e r Tr u ffl e

Caramel & Hazelnut Gelato 25

To a s t e d P i s t a c h i o | H o n e y c o m b | G e o f o o d s B l a c k
W i n t e r Tr u ffl e

P A RT I V

P A RT I
Restat
M A I N S
GUSTUS
A P P E T I S E R S Grilled Barramundi 28
Cauliflower Puree | Sauteed Brazilian Spinach |
Toasted Sourdough 8 Candied Lemon | Coriander Oil
F r e n c h P a m p l i e B u tt e r | L i g u r i a n O l i v e s |
Roasted Honey Garlic

Avocado Hummus (V) 22 Grilled Wagyu 42

Apple | Fennel | Black and White Sesame | Flank Steak ‘Bavette’ (200gm)
Lemon Oil | Sourdough Croutons Roasted New Potatoes | Arugula | Parmigiano |
Chimichurri Sauce | Smoked Salt Flakes
Prawn & Octopus Niçoise Salad 25
Q u a i l E g g s | H a r i c o t B e a n s | To m a t o e s |
'Rescoldo' Potatoes | Olive | Spanish Anchovy
12 Hours Slow Cooked Welsh Lamb 38
Grilled Red Sea Prawn 28 Shoulder on the Bone
W h i t e C o r n | To m a t o S a l s a |
G r i l l e d L e m o n | L i m e V i n a i g r e tt e Broccolini | Garlic Crumbs | Bordelaise Sauce

Grilled Sardine 22
Wrapped with Parma Ham | Mussel | Baked Veal Shank Pie 28
H e r b | B u tt e r n u t P u r e e Carrot | Onion | Potato |
Ve a l J u s | P u ff Pa s t r y
Smoked Grilled Octopus 28 * P l e a s e a l l o w 1 5 m i n u t e s w a i ti n g ti m e
Romesco Sauce | Paprika Oil

Roasted Poulet 28
P A RT I I Carrot Ginger Puree | Sweet Potatoes |

Caseus
Snow Peas | Allium | Périgueux Sauce

C H E E S E Grilled Iberico Pork Pluma 42

P e d r o X i m e n e z G l a z e | Tr u ffl e P o m m e s P u r e e |
Baked Camembert Cheese 20 Burnt Shallots | Salmoriglio |
Garlic | Rosemary | Sea Salt | V i n e To m a t o C o n fi t
C r o s ti n i | M e s c l u n

Grilled Tomino Cheese 25

Wrapped with Parma Ham | Acacia Honey |
B l a c k P e p p e r | C r o s ti n i | M e s c l u n

P A RT V
Burratina 28
Eggplant Caponata | Crispy Parma Ham |
M a r i n a t e d To m a t o e s | S e a s o n a l F r u i t |
Olive Oil Caviar
PASTA ET RICE
P A S T A A N D R I C E
* House-Made Hand Cut Pasta

P A RT I I I Truffle Risotto 32

Frigas Secat
A c q u e r e l l o R i c e | F r e s h S e a s o n a l Tr u ffl e |
G r a n a P a d a n o | Tr u ffl e & M u s h r o o m P a s t e |
W h i t e Tr u ffl e O i l
C O L D C U T S
Select Two Cold Cuts 24 House-Made Raviolini 24
All cold cuts served with sourdough & pickles 1 -A rd e n’s G a rd e n Wa te rc re s s | Pre b o g g i o n |
B e u r r e N o i s e tt e | F r i e d S a g e | P a r m e s a n F l a k e s
Beretta Parma Ham (60 gm)
Aged 18 Months House-Made Spaghetti ‘Aglio Olio’ 24
Garlic | Chili Padi |
Coppa Ham (60 gm) Italian Parsley | Tiger Prawns
Serrano Ham (60gm) Supplement $ 8
House-Made Tagliatelle Beef
Lomo Iberico Bellota (60 gm) Supplement $ 8 & Pork Bolognese 22
Aged 36 Months To m a t o | F r i e d R o s e m a r y | W h i t e W i n e

The Sol & Luna Grande Platter 45

C h e f ’ s S e l e c ti o n o f A r ti s a n a l C h e e s e & C o l d
Cuts | Dried Fruits | Mostarda | Honey |
To a s t e d N u t s | To a s t

Kindly inform us about your dietary requirements and/or food allergies upon ordering.
All prices are subjected to 10% service charge & prevailing government taxes.
 P A RT V I P A RT V I I I

HORTU
S I D E S
Communis
C O M M U N A L

Rosemary Roasted Potato 10 $85++ per pax

P a n c e tt a | I t a l i a n P a r s l e y (Our communal menu serves the whole table)

Appetisers
Parmesan Fries 14 (All items will be served)
Smoked Aioli Avocado Hummus with Apple and Fennel (V)
Grilled Octopus with Romesco Sauce

Grilled Asparagus 14 Stracciatella Cheese with Eggplant Caponata

W h i t e C o r n | To m a t o | L i m e V i n a i g r e tt e Green Oil & Olives (V)
Parma & Coppa Ham with Pickles

Roasted Cauliflower Steak 15 To a s t e d S o u r d o u g h

P a r m e s a n G r a ti n | S u m a c | Soup of the Day
Spanish Smoked Paprika | Parsley Crumbs
(Will be individually served)

Main Course
( C h o i c e o f M e a t / S e a f o o d P l a tt e r )

M e a t P l a tt e r
Iberico Pluma
P A RT V I I
W a g y u B a v e tt e
DEMERITA Poulet
D E S S E R T S
Lamb Shoulder
C h i m i c h u r r i & Tr u ffl e J u s
Vanilla Panna Cotta 13
B i tt e r O r a n g e C o m p o t e | C o c o a C r u m b l e | Asparagus
Wild Berries
Rosemary Roasted Potatoes
Fries
Chocolate Fondant 16 Mesclun
Summer Berries | Dark Chocolate Crumbs |
Crème Anglaise
S e a f o o d P l a tt e r
Red Sea Prawn
Churros con Chocolate 16
O r a n g e Z e s t | 7 2 % Va l r h o n a C h o c o l a t e | Barramundi
Cinnamon Orange Sugar | Flowers from the Sardine
Garden
Octopus
S a l s a Ve r d e & R o m e s c o S a u c e
Leche Frita (Fried Milk) 16 Asparagus
Dulce de Leche | Summer Berries |
Earl Grey Crumble | Cinnamon Sugar | Rosemary Roasted Potatoes
Flowers from the Garden
Fries
Mesclun
Tiramisu 20
Ladyfinger Sponge | Coffee Syrup |

Desserts
(Select 1 dessert per pax)

Tiramisu
V a n i l l a P a n n a C o tt a
Churros con Chocolate
Chocolate Fondant

Kindly inform us about your dietary requirements and/or food allergies upon ordering.
All prices are subjected to 10% service charge & prevailing government taxes.