LMO Breakfast ‘TO GO’ Menu
A v a i l a b l e f r o m 8 a m - 1 1 : 3 0 a m
No service charge applies
B REAKFAST ( f r o m 8 a m - 1 1 : 3 0 a m )
v e g a n g r a n o l a , c o c o n u t y o g h u r t & t r o p i c a l f r u i t s 78 s e a s o n a l f r u i t s a l a d 98 a ustralian cage free eggs 98 f r i e d , s c r ambled, poached, omelette or boiled s erved with hash brown, roasted roma tomatoes & toast w i t h a d d h o m e - s m o k e d s a l m o n 38 b l a c k t r e a c l e b a c k b a c o n 38 c r i s p y h i c k o r y s m o k e d b a c o n 38 d i n g l e y d e l l c u m b e r l a n d s a u s a g e 38 c h i c k e n s a u s a g e 38 w h o l e a vocado with m a n n i o l i v e o i l & s e a s a l t 38 d ark cereal bread with crushed avocado with poached 9 8 cage free eggs, green vegetables and pistachio salad
SOMM poached cage free egg on e n g l i s h m u f f i n s 1 1 8 w ith black truffle butter, green asparagus, sauce hollandaise & crispy bellota ham s moked salmon egg ‘benedict’ 1 4 8 e n g l i s h muffin topped with sautéed spinach, home - smoked salmon, t wo poached eggs & sauce hollandaise s o u r d o u g h f r e n c h toast with strawberry, raspberries & sour cream 98 p ancake with bananas, toasted pecan nuts, 1 0 8 dark Okinawa sugar & sudashi MO Bar & PDT ‘TO GO’ A v a i l a b l e from 11:30am - 10: 3 0 p m
No service charge applies
B E E R S , CHAMPAGNE & WINES
½ B o t t l e B o t t l e
B e e r
Peroni Beer 58
A s a h i B e e r 58
C h a m p a g n e
N/V R&L Legras, Grand Cru, B l a n c - de- B l a n c s 3 1 2 4 9 8
N/V Ruinart Rosé 1 0 6 8
N/V Krug ‘Grande Cuveé’ 2 9 9 8
W h i t e W i n e
Greywacke Wild Sauvignon Blanc, Marlborough, New Zealand 3 1 0
La Crema, Sonoma Coast, 2 8 8 Chardonnay, California, USA
Casa Marin, 3 7 8 Sauvignon Blanc, San Antonio Valley, Chile
Olivier Leflaive, 5 4 8 Montagny 1er Cru Bonneveaux, Chardonnay, Burgundy, France
R e d W i n e
Michele Chiarlo, Barolo ‘Tortoniano’, 6 5 8 Nebbiolo, Piedmont, Italy
C h â t e a u G l o r i a , 5 1 0 Cabernet Sauvignon & Merlot, Saint Julien, Bordeaux, France
Château Fourcas - B o r i e , 4 0 8 Cabernet Sauvignon, Merlot & Cabernet Franc, Listrac, Bordeaux, France
Kies ‘Dedication’, 5 8 8 Shiraz, Barossa Valley, South A u s t r a l i a
F a i v e l e y , 4 3 8 Mercurey, Burgundy, France
BREAD & BUTTER
campagne sour dough bread loaf 150g 48 served with bordier butter campagne sour dough bread loaf 650g 1 2 8 served with bordier butter
APPETIZERS
tuna nicoise s a l a d 1 1 8 with mesclun leaves, canned white tuna belly, anchovy, french beans, ratte potatoes, fennel shavings, olive oil & sherry dressing chicken caesar salad 1 1 8 with romaine lettuce, anchovies, quail eggs, parmesan reggiano & garlic croutons madai ceviche 1 28 with sweet potato, corn, red onions, coriander, jalapeno & lime bellota bellota charcuterie 1 9 8 with crispy sourdough “pan con tomate” mini lobster rolls 2 0 8 toasted milk bun filled with spicy lobster, celery & mayonnaise (4 pcs)
SOUPS
green asparagus veloute (v) 98 with pistachio cream lobster & ratatouille b i s q u e 1 1 8 w i t h b a s i l
SANDWICHES
classic club sandwich 1 6 8 with vine tomato, boiled eggs, romaine l e t t u c e , dijon mustard mayonnaise, smoked back bacon & turkey mo bar burger (V) 2 0 8 with impossible meat, romaine lettuce, claussen dill pickles, tomato & red onion relish on milk bun crispy & spicy prawn tacos 1 8 8 with romaine lettuce, guacamole, feta cheese, coriander & lime (2 pcs) sandwiches are served with french fries or mesclun salad
PDT HOT DOGS
john john deragon 1 0 8 beef dog, cream cheese, everything bagel spice, scallions k i m c h i d o g 1 0 8 b a c o n - wrapped pork dog, kimchi c h i l i d o g beef dog with chili con carne, melted pepper jack cheese, 1 1 8 scallions, fried onions & cracked nachos
K o r e a n BBQ d o g pork hot dog, sliced korean bbq - grilled marinated sirloin 1 2 8 with ginger clause dill pickles & kyuri mayo, sesame seeds, melted philly cheese croque madame dog 1 2 8 pork dog, comte cheese bechamel, black winter truffle egg yolk
MAIN COURSE S
singaporean laksa 2 0 8 with coconut broth, rice noodles, tofu puffs, fish cakes, prawns, chicken & sambal sauce
hainan chicken 2 08 traditional singaporean ginger & lemongrass poached chicken s e r v e d with hot lemongrass rice, shanghai bok choy, ginger &chilli paste tasmanian salmon 2 08 with a la plancha on the skin, sauteed green asparagus, cherry tomatoes & vierge sauce
penne with zucchini & ricotta (v) 178 with pecorino cheese, organic lemon, basil & black pepper
b r a n d t p r i m e flat iron steak 3 8 8 with black pepper corns, caramelized heirloom beet s, radicchio & aged balsamic vinega r
SIDES 50 e a c h potato mousseline (v) sauteed vegetables (v)
CHEESES french farmers cheeses 2 2 8 selection of pasteurised french cheeses (5 choices)
DESSERT S b a k e d l m o c h e e s e c a k e 88 with hibiscus & korean strawberries seasonal homemade sorbet, 330ml 68 bitter chocolate tart 88
XL fudge chocolate browni e c o o k i e 28
XL raspberry cookie 2 8 fruit platter 98 selected seasonal fruits