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Beast & Butterflies Menu

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Beast & Butterflies Menu T O S T A R T CRISPY SPINACH 10 TRUFFLE CRISPY 12 dusted with garlic powder FISH SKIN & POTATO CHIPS dusted with black truffle powder BONELESS WINGS 12 SALTED EGG YOLK 12 chicken wings marinated with 3pcs POPCORN CHICKEN 5-spice oyster sauce chicken bites coated with salted egg yolk CRAB PATTIES 14 SATAY 17 infused with lemongrass and thai tom yum meat skewer served with condiments and 6pcs pineapple peanut gravy choice of chicken / beef / mixed DUCK CRISPIES 18 TRUFFLE CHEESE FRIES 15 deep-fried duck rillette wantons with pickled potato fries with white truffle oil and cucumber sprinkles of parmesan cheese SPAM FRIES 13 FRENCH FRIES 8 luncheon meat fries with 2 choices of served with 2 choices of dips dips choice of dips : bacon and cheese wasabi and seaweed mala truffle garlic black pepper basil cheese additional dip @ 1.50 T O S T A R T SALMON AND ALASKAN 28 ROASTED DUCK 8 CRAB SALAD CHAWANMUSHI baby spinach and romaine lettuce with fresh steamed egg with roasted duck meat, topped salmon, ikura, alaskan crab, avocado, shredded with ikura and spring onion nori and kani miso dressing B&B SALAD 12 CRUNCHY GREENS 14 mesclun salad with cherry tomatoes and icy plant with wasabi dressing and sides of marinated black olives sesame miso dutch cucumber choice of wasabi and citrus dressing / balsamic dressing CAESAR SALAD 12 PUMPKIN PUREE SOUP 14 romaine lettuce with bacon bits, parmesan cheese, infused with lemongrass, drizzle with vibrant garlic croutons and caesar anchovies dressing parsley and young onion oil add on grilled chicken / smoked salmon 4 SCALLOP CARPACCIO 26 COLLAGEN SOUP 18 hokkaido scallops marinated with yuzu and fish cartilage and pork bone soup with sesame oil, topped with shiso leaves, crispy mushroom ravioli and sliced garoupa bits and fried shallots SALMON AVOCADO TARTARE 26 combination of fresh salmon, avocado, sliced shallots and ginger oil topped with ikura, tempura bits and garlic chips chef’s recommendation local flavour spicy vegetarian all prices are subject to prevailing government taxes and service charges T O S T A R T CHILLI CRAB 36 LOBSTER PORRIDGE 38 stir-fried deshelled crab in sweet, savoury and teochew-style lobster rice porridge in crab spicy tomato sauce served with 4 fried mantou broth, baby abalone, crispy conpoy, bonito flakes, fried shredded ginger and scallion choice of steamed mantou upon request SINGAPORE LAKSA 18 CHICKEN CLAYPOT RICE 22 silver needle noodles in coconut and spicy fragrant rice cooked in a claypot with preserved dried shrimp broth with cherrystone clams, sausage, salted fish, chinese mushrooms and prawns, crispy tau pok and laksa leaves chicken CHAR KWAY TEOW 15 SINGAPORE 16 stir-fried flat noodle with prawns, preserved CHICKEN CURRY sausages, chives and bean sprouts chicken cooked with fragrant spiced curry coconut gravy served with steamed rice HOKKIEN NOODLES 16 FRAGRANT MALA 16 prawn stock braised yellow noodles and rice FRIED RICE vermicelli with prawns, crispy baby squids, spicy and numbing fried rice cooked with sliced roasted pork, bean sprouts and chives asparagus, chopped chinese coriander, diced chicken, fried kai lan and topped with a fried egg SCALLION SOY 26 NASI GORENG 16 BARRAMUNDI wok-fried sambal rice served with prawn, seabass with spring onion, ginger, sautéed hong chicken satay with peanut sauce, fried chicken kong choy sum, shimeji mushrooms and carrots drumlets, fried egg, achar and keropok add on steamed rice 3 COD FISH 30 THAI CHICKEN 18 deep-fried atlantic cod served with crispy egg BASIL PASTA noodles, bailing mushrooms and hong kong linguine served with wok-fried spicy minced choy sum in gravy chicken with sweet basil and crispy egg floss BULGOGI PORK 38 TAMARIND BEEF 38 bulgogi sauce marinated pork collar served SHORT RIBS with sides of duck fat roasted potatoes and sous-vide beef short ribs marinated with sweet rocket salad tamarind sauce, served with sides of duck fat roasted potatoes and sautéed pea sprouts T O S T A R T CRISPY PORK 26 36 BEEF TENDERLOIN 38 KNUCKLE (half) (full) grilled australian beef tenderloin served oven-roasted pork knuckle served with sesame oil with sides of mashed potatoes and sautéed scented sauerkraut, spicy thai nam jim sauce and mushrooms in natural jus sweet hoisin sauce BABY BACK RIBS 32 LAMB SHANK 38 oven-roasted honey glazed ribs served classic braised lamb shank in red wine with potato fries served with sides of mashed potatoes and ratatouille CASSOULET DUCK CONFIT 35 ROASTED BABY CHICKEN 28 sous-vide cassoulet duck leg with cannellini roasted butter herb marinated cornish spring beans, spicy sausage and pork bacon in chicken served with sides of baby potatoes tomato concasse and spring vegetables SALMON 26 FISH & CHIPS 21 sous-vide salmon served with mashed potatoes crispy battered sole fish served with and baby spinach salad in soy cream sauce sides of potato fries and mesclun salad choice of pan-fried / poached STEAMED CLAM CHORIZO 26 BEAST BURGER 35 steamed littleneck clams and iberico chorizo grilled u.s wagyu beef and cheese burger, bbq in white wine served with bread basket sauce, mustard and mayo, served with potato fries and mesclun salad with sesame dressing CAJUN CHICKEN BURGER 24 IMPOSSIBLE™ BURGER 27 whole chicken thigh marinated with cajun spices plant-based patty with brioche bun, sautéed baby with brioche bun, served with potato fries and spinach, white button mushroom, cheddar cheese, mesclun salad with sesame dressing tomato, crispy shallot, served with potato fries and mesclun salad with sesame dressing CLUB SANDWICH 18 VEGETARIAN CLUB 16 double decker whole wheat bread with bacon, SANDWICH grilled chicken, fried egg, cheese, tomato slices avocado, grilled egg plant, tomato slices, and lettuce served with sweet potato chips and lettuce, cheese served with sweet potato chips mesclun salad with sesame dressing and mesclun salad with sesame dressing chef’s recommendation local flavour spicy vegetarian all prices are subject to prevailing government taxes and service charges T O S T A R T YAM BRÛLÉE 12 ginkgo nuts, candied pumpkin served with coconut ice cream CHOCOLATE LAVA CAKE 12 warm chocolate cake served with vanilla ice cream BANANA PEANUT BUTTER 12 mille-feuille of caramelised banana with vanilla sponge, phyllo pastry, peanut butter cream DURIAN WAFFLE 20 crispy waffle, durian pengat ice cream, gula melaka ROJAK 12 24 ICE CREAM TOAST (half) (full) assam shrimp paste sauce, mango, red jambu, vanilla ice cream EXTRAVAGANZA 35 a symphony of affogato, tiramisu, warm chocolate cake and yam brûlée T O S T A R T AFFOGATO 10 hazelnut liqueur, vanilla ice cream, caramelised pistachio, single shot espresso MATCHA LAVA 12 warm green tea cake, matcha ganache, azuki red beans, vanilla ice cream PURPLE SWEET POTATO 12 MONT BLANC sweet potato, coconut gelato, crumbles CHOCOHOLIC 12 chocolate dome, coconut ice cream, banana MANGO COCO 18 coconut pudding, chilled mango, pomelo, sago and vanilla ice cream ICE CREAM 5 8 (single) (double) choice of vanilla / chocolate / strawberry chef’s recommendation local flavour spicy vegetarian all prices are subject to prevailing government taxes and service charges TO QUENCH TO QUENCH WHITE WINE BY GLASS (12)RED / BOTTLE (55) M WINEWHITE 14 68 M WINERED 14 68 SAUVIGNON BLANC (glass) (bottle) CABERNET SAUVIGNON (glass) (bottle) (Australia)SAUVIGNON Buronga Hill BLANC (Australia)CABERNET Buronga Hill SAUVIGNON dry ripe tropical fruits of vibrant passionfruit, gooseberry charming flavours of bursting with rich berry flavours and and citrus(Chile) characters ALTO with Los a crisp Romeros refreshing finish hints of(Chile) chocolate, ALTO offering Los a soft Romeros silk tannins and a long fresh, crisp, soft and balanced acidity lingeringdelicate finish balance of fresh fruit aroma with soft expect a blend of citrus and tropical flavours touches of oak CHARDONNAY 12 55 MERLOT 12 55 (glass) (bottle) (glass) (bottle) (France)SAUVIGNON Pierre Jean BLANC (France)SHIRAZ Pierre Jean reveals(Australia) notes of citrus McGuigan fruit and orange Private blossom Bin with nicely natural(Australia) fresh fruit character McGuigan with ripe Private berry flavour Bin and is rounded,herbaceous developing aroma towards melded fresh, within sweet layers sensations of soft soft anddark smooth cherry in theand mouth plum aroma, a balance of cherry, citrus fruit flavour plum and toasty oak flavours ROSÉECOLOMBARD CHARDONNAY SPARKLINGMERLOT WINE GRENACHE(France) Rive SYRAH Gauche 18 85 GLERA(France) Rive Gauche 14 65 fresh acidity, light fruit on palate (glass) (bottle) smooth and well rounded, flavours of berries(glass) with (bottle) (France)expect Luberon, melons and Marrenon floral notes Petula (Italy)hints Bottega of vanilla Millesimato and oak Brut dry and exuberantly perfumed with heady raspberry and dry, lively, fresh with pleasant sapidity and balanced acidity watermelon aromas accented by wild herb notes. WINE BY BOTTLE SPARKLINGWHITE ROSÉE CHAMPAGNERED MOSCATO 14 60 CHARDONNAY 20 120 CHARDONNAY (glass) (bottle)70 SHIRAZ (glass) (bottle)70 (Australia) Emeri by De Bortoli (France) Victoire Prestige Brut NV (Australia) Heart of Hearts (Australia) Heart of Hearts sweet and pale translucent pink with fresh fruit aroma and creamy with notes of red apples and pears hints ofhoneydew strawberry melon and musk and touch of lemon on the nose vibrant with aroma of cherries, plum, pepper and delicate palate with pineapple, peach and melon spices, subtle tannins and a minty finish flavour RIESLING 80 MALBEC 75 WINE BY BOTTLE (Germany) Mosel, Dr Loosen “Dr L” (Argentina) Salentein Portillo bright, vibrant and fruit driven complex wine with flavours of red currants and WHITEembodiment of the elegant and racy characteristics REDcinnamon, a long lasting finish marked by notes of of the steep, slate-soil Mosel vineyards leather, tobacco and vanilla RIESLING 80 SHIRAZ 80 SAUVIGNON BLANC 80 PINOT NOIR 80 (Germany) Mosel, Dr Loosen “Dr L” (Australia) Langhorne Creek, Bull Ant bright, (Newvibrant Zealand) and fruit driven Marlborough, embodiment ofSacred the Hill a ripe, (Newfull bodied Zealand) wine with Marlborough, plums and chocolate.
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