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Hokkaido scallop sashimi & grape caviar seaweed ,inspired by Japanese sauce 350
Tuna sashimi diced with caviar on top of Angel hair pasta in Wakame dressing sauce.
Smoked Norwegian salmon with Truffl e mashed potato & Cream cheese.
Italian 20-month aged Parma ham with melon.
Creamy, custom-made local cheese, sweet tomatoes and Australian peppery leaves, for two to share.
Spanish prawn, wild rocket and watermelon.
Moist chicken tenderloins with a green salad, Parmigiano-Reggiano, cherry tomatoes and lemon-honey dressing.
Soft, three-hour sous-vide egg over crisp leaves, with anchovy mayonnaise, parmesan and bacon bits.
Steamed lump crabmeat salad in layers with fresh mango, cherry tomato and green apple and fennel.
Luxuriously rich, creamy truffl e soup with truffl e oil and shavings of black truffl e.
Classic French soup with caramelized onion, a splash of sherry and a twocheese crispy-baked crouton.
Rich, smooth and velvety French broth with Thai lobster and prawns.
Freshly cooked, roasted Maine lobster with European mussels, calamari and salmon mousse and tartar sauce and a spicy sauce, for two to share.
Momʼs favorite! Three succulenlly fresh Australian chops with parmesan mashed potato, gravy reduction and homemade lemon-rosemary jelly.
Four hours cooked in the oven until tender truly homemade.
Hokkaido scallop,Tiger prawn,Garoupa, mussel,squid A Classic sea foods soup from Marseille France, full fl avours with saffron and Pernot liquor.
A perfect combination of pork calf slow cooked in red wine with selected seasonal mushroom.
Baked Australian Kingfi sh (Hiramasa) with Kalamata olive, anchovy, garlic, Stir fried zucchini and carrot and pesto.
Crispy duck leg served with wild mush room risotto and pan seared duck liver.
Tender lamb loin with richly tasty herb-crusted with potato ,Sasify root.
Pan-seared and roasted Australian Angus prime beef rib served on the bone (min. 1.3 kg) , roasted vegetables and a choice of red wine, or green-peppercorn sauce, for four to share.
Fresh Norwegian salmon fi llets with a perfectly matched classic French white butter sauce.
Fabulous whole French fish pan-seared and oven-baked, with blanched aparagus, warm spinach and creamy mashed potato.
Two griddled jumbo tiger prawns with European mussels, calamari and salmon mousse and spicy sauce, for two to share.
Layers of imported Australian beef tender loin with duck liver and spinach covered with puff pastry.
Grandmaʼs favorite! Pan-seared skin and delicately oven-baked fish with slow-roasted cherry tomatoes and two sauces.
>> GRIDLLED OR THERMIDOR (700-800 G) << Luxuriously sweet-tasting, griddled US lobster drizzled with a buttery, lemon and caper sauce or baked with a rich brandy sauce
Three succulently large fresh prawns with creamy garlic mashed potato and sweet and sour sauce.
>> RIBEYE 200 G OR BEEF TENDERLOIN 180 G << Melt-in-the-mouth Australian steak cooked to your liking with a choice of red wine, truffl e or green-peppercorn sauce.
Luxuriously decadent handmade pasta parcels with a rich foie gras filling and creamy truffle oil sauce.
Signature ROSEMARY dish! Tender chicken breasts with crispy-grilled skin and richly tasty sauce, with potato wedges, carrots and roasted vegetables.
Stir-fried creamy seafood sauce with egg yolk and squid ink.
Grilled Tiger prawn with lobster foam, prawn oil and roe plus dried birdseye chili.
Stir-fried asparagus with white lump crab meat, prawns and roe, plus garlic and birdʼs eye chili