TO ORDER, CONTACT +65 6235 6275 | 7 PRIVATE DINING CATERING MENU | 8 chef onsite. *Catering fees includetransport, set-up, tear down, tableware & StaffService -$100+Per Staff |Catering Fees -$28+ Per Pax (1 Starter, 1Entree, 1Main& 1 Dessert) -$150+ Per Pax Premium 4Course Menu (1 Starter, 1Entree, 1Main&Dessert) -$138+Per Pax 4 Course Menu (1 Starter, 1Main& 1 Dessert) -$118+Per Pax Premium 3Course Menu (1 Starter, 1Main& 1 Dessert) -$100+Per Pax 3 Course Menu (1 Starter, 1Entree, 1Main&Dessert)- $98+Per Pax Premium 4Course Menu (1 Starter, 1Entree, 1Main&Dessert) -$88+Per Pax 4 Course Menu (1 Starter, 1Main&Dessert) -$80+Per Pax Premium 3Course Menu (1 Starter, 1Main&Dessert) -$70+ Per Pax 3 Course Menu PRIVATE DINING DINNER (MIN. 12 PAX) PRIVATE DINING LUNCH (MIN. 12 PAX) PRIVATE DINING 2 1 Chive Dressing • Warm Smoked onBraised Salmon Daikon with Fresh Wasabi • Roasted Lobster Bisque with Cognac Espuma Port Glaze • Pan-Fried Foie Gras onCorn Blinis, Rosella Flower Confit & Truffle Hollandaise &Crispy Serrano • Oven-Baked Forrest Mushroom Tart with Poached Hen’s Egg, • Fresh Urchin Sea Linguiniwith Iwate Ikura &Roasted Seaweed & Truffle Soy Dressing • Cold AngelHairPasta with Avruga Caviar, Chives Dressing • Tartare of Hokkaido Scallops with Iwate Ikura &Truffle Soy • Cream of Forrest Mushroom with Truffle Soup Espuma • Oven-Baked Gruyere Cheese with White Soufflé Wine Fondue Rocket • Tart Tatin of Roasted Roma Tomatoes with Burrata, Pesto & Black Olives, Lemon Garlic&HerbDressing of• Salad Grilled Octopus, Avocado, Chorizo, Roasted Peppers, Wasabi Dressing • House-Smoked Ocean Trout with Iwate Ikura, HerbMesclun & Mesclun &Truffle Soy Dressing • Carpaccio of Hokkaido Scallops with Iwate Sea Ikura, Herb STARTERS (WESTERN) PRIVATE DINING & Conpoy Broth • Special Prawn inRich Lobster NoodleSoup Pickled Acar • Char-Grilled Iberico Pork PlumaSatay with Lemon-Basil, Kaffir Lime&Chilli • Ceviche of Reef Fish with Manado Spices, • Oven-Baked ChilliCrab Pot Pie Chicken with Perkedel Soup • ‘Soto Ayam’ Indonesian Tumeric & Crispy Laksa Leaves • Laksa Linguinewith Flower Crab Meat and Spice Reduction, Rocket &PineNuts • Pan-Seared Five-Spice with Deboned Quail Spicy Peanut Dressing • Char-Grilled Madura Chicken Satay with KaffirBlack ShrimpSambal, Lime • Char-Grilled Ocean Prawn with &Squid Vegetable Julienne&Peanut Dressing • ‘Tahu Telur’ Crispy Tofu Omelette with (ASIAN) PRIVATE DINING STARTERS CATERING MENU | 9 chef onsite. *Catering fees includetransport, set-up, tear down, tableware & StaffService -$100+Per Staff |Catering Fees -$28+ Per Pax (1 Starter, 1Entree, 1Main& 1 Dessert) -$150+ Per Pax Premium 4Course Menu (1 Starter, 1Entree, 1Main&Dessert) -$138+Per Pax 4 Course Menu (1 Starter, 1Main& 1 Dessert) -$118+Per Pax Premium 3Course Menu (1 Starter, 1Main& 1 Dessert) -$100+Per Pax 3 Course Menu (1 Starter, 1Entree, 1Main&Dessert)- $98+Per Pax Premium 4Course Menu (1 Starter, 1Entree, 1Main&Dessert) -$88+Per Pax 4 Course Menu (1 Starter, 1Main&Dessert) -$80+Per Pax Premium 3Course Menu (1 Starter, 1Main&Dessert) -$70+ Per Pax 3 Course Menu PRIVATE DINING DINNER (MIN. 12 PAX) PRIVATE DINING LUNCH (MIN. 12 PAX) PRIVATE DINING 2 1 Asparagus Glaze &Scampi • Pan-Roasted French Silver Cod, Artichoke Mash, Glazed Root Vegetables &Port Reduction • Charred USPrime Ribeye onTruffle Mash Potatoes, Beans, Rosemary Jus Comte Cheese Gratin, Eggplant Caponata, Fine • Roasted Rack of NZMaoriSpringLamb, Potato & Sauerkraut, Rosemary Potatoes &Star Anise Jus • Crispy Roasted Suckling Pigwith Smoked Bacon & Muscatel Jus Fondant, Port Wine Braised Red Cabbage • Pan-Seared Breast ChallansDuck with Potato Mash, Glazed SpringVegetable &Port Reduction • Char-Grilled Aged Black Angus Striploin with Truffle Carrots, Forrest Mushrooms inRed Wine Sauce • Slow-Cooked Beef Bourguignon with Glazed Shallots, Potatoes, &Shallot FineBeans Jus • Pan Seared Crispy Leg Duck Confit, Lyonnaise MAINS (WESTERN) PRIVATE DINING Pickled Acar &Steamed Shallot Rice • Tender-Braised Wagyu Oxtail Rendang with & Kaffir Lime Glaze on‘Kunyit’ Yellow GingerRisotto with Asparagus • Pan-Roasted Fillet of Black Cod with Lime-sambal Spices with Tofu &Steamed Jasmine Rice • Slow-Cooked Wagyu Beef Cheeks Rujak’ in‘Bumbu &SteamedSambal Jasmine Rice • Braised Chicken Keluak’, in‘Buah Nyonya ChapChye, Leaf, of Salad ‘Urap Urap’ &GarlicRice • ‘Pepes’ Fillet of Black Cod, Char-Grilled inBanana PRIVATE DINING MAINS (ASIAN) CATERING MENU | 10 chef onsite. *Catering fees includetransport, set-up, tear down, tableware & StaffService -$100+Per Staff |Catering Fees -$28+ Per Pax (1 Starter, 1Entree, 1Main& 1 Dessert) -$150+ Per Pax Premium 4Course Menu (1 Starter, 1Entree, 1Main&Dessert) -$138+Per Pax 4 Course Menu (1 Starter, 1Main& 1 Dessert) -$118+Per Pax Premium 3Course Menu (1 Starter, 1Main& 1 Dessert) -$100+Per Pax 3 Course Menu (1 Starter, 1Entree, 1Main&Dessert)- $98+Per Pax Premium 4Course Menu (1 Starter, 1Entree, 1Main&Dessert) -$88+Per Pax 4 Course Menu (1 Starter, 1Main&Dessert) -$80+Per Pax Premium 3Course Menu (1 Starter, 1Main&Dessert) -$70+ Per Pax 3 Course Menu PRIVATE DINING DINNER (MIN. 12 PAX) PRIVATE DINING LUNCH (MIN. 12 PAX) PRIVATE DINING 2 1 & Condiments • Char-Grilled Tofu Satay with Peanut Sauce & Prawn Crackers Blanched Vegetables with SpicyPeanut Dressing • ‘Gado-Gado’ Indonesian of Salad Mixed Vegetable Julienne&Peanut Dressing • ‘Tahu Telur’ Crispy Tofu Omelette with & Gruyere Soufflé Egg &Truffle Hollandaise Baked Caramelized Onion • Baked White Asparagus Tart with Poached Hen’s Rocket &Burrata Tart Tatin of Roasted Roma Tomatoes, Pesto, • Cream of Cauliflower with Truffle Soup Espuma Truffle Espuma • Cappuccino of Forrest Mushroom with Soup (VEGETARIAN) PRIVATE DINING STARTERS & Dried Bean Curd& Dried Bean • Indonesian Vegetable Curry, Steamed Rice Pickled Acar Egg Balado, Perkedel Potato Patty & Satay, Young Lodeh, Jackfruit Sayur • Nasi Kuning’ Platter of Char-Grilled Tofu • Portobello Mushroom Truffle Risotto Baby Spinach &Shaved Parmesan • Porcini &Forrest Mushroom Linguiniwith (VEGETARIAN) PRIVATE DINING MAINS CATERING MENU | 11 chef onsite. *Catering fees includetransport, set-up, tear down, tableware & StaffService -$100+Per Staff |Catering Fees -$28+ Per Pax (1 Starter, 1Entree, 1Main& 1 Dessert) -$150+ Per Pax Premium 4Course Menu (1 Starter, 1Entree, 1Main&Dessert) -$138+Per Pax 4 Course Menu (1 Starter, 1Main& 1 Dessert) -$118+Per Pax Premium 3Course Menu (1 Starter, 1Main& 1 Dessert) -$100+Per Pax 3 Course Menu (1 Starter, 1Entree, 1Main&Dessert)- $98+Per Pax Premium 4Course Menu (1 Starter, 1Entree, 1Main&Dessert) -$88+Per Pax 4 Course Menu (1 Starter, 1Main&Dessert) -$80+Per Pax Premium 3Course Menu (1 Starter, 1Main&Dessert) -$70+ Per Pax 3 Course Menu PRIVATE DINING DINNER (MIN. 12 PAX) PRIVATE DINING LUNCH (MIN. 12 PAX) PRIVATE DINING 2 1 French Vanilla Ice Cream • AppleTart Tatin with Calvados Anglaise & • Tiramisu with Espresso &TiaMaria & AlmondBiscotti • Peach Panna Cotta with Fresh Strawberries French Vanilla Ice Bean Cream • Soft-Centered Valrhona Chocolate with Soufflé French Vanilla Ice Cream • Baked Apple&RhubarbCrumblewith Anglaise &French Vanilla Ice Cream • Crispy Pear &AlmondFeuilleté with Poire Williams French Vanilla Ice Cream • Sticky Date Puddingwith Butterscotch & & French Vanilla Ice Cream • Viennese AppleStrudel with Vanilla Anglaise (WESTERN) PRIVATE DINING DESSERTS & Young Coconut Ice Cream • ChendolPanna Cotta with Young Jackfruit Coconut Ice Cream Pineapple Salsa, Pineapple Crisp &Young Jawa• Gula Panna Cotta with Crushed Young Coconut Jawa &Gula Ice Cream • Roasted Pineapple Tart with Young Coconut Ice Cream • Kaya &Caramelized Crumblewith Banana DESSERTS (ASIAN) PRIVATE DINING