docMenu Rendez Vous Dec 13
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Menu Rendez Vous Dec 13
Starters Akami Tuna 380 Starling Black Pepper Crust Akami Tuna with Orange Wasabi Miso Emulsion, Strawberry Balsamic Reduction, and Wasabi Ice Cream Nuage RendezVous Trio 420 Escargot with Parsley Butter, Frog Leg Vol au Vent, Filet of Wagyu, Port Wine Foie Gras Terrine 590 Sous Vide Rougie Foie Gras with Yoghurt Crisp, Tomato Confit, Fig Benedictine, Macaroon, Balsamic Reduction, Chocolate, and Toast Foie Gras Apple 590 Seared Foie Gras with Apple Aspic, Port Wine Reduction, Apple Tartine, Micro Rocket Salad Hokkaido Scallop 690 Hokkaido Scallop Tartare, Beluga Caviar with Horseradish Cauliflower Puree, White Chocolate Emulsion, and Black Truffle Essence Our Prices are subject to 10% Service Charge +7% VAT Soup Foie Gras Chestnut Soup 380 Chestnut Cream Soup with Cognac, Garlic Crouton & Seared Rougie Foie Gras Mushroom Veloute 320 Veloute of White Button Mushroom, Sautéed Chanterelle & Morels Mushroom, Black Truffle Stuffed Chicken Royal Blue Brittany Lobster Bisque 1080 Sous Vide 200 G of Royal Brittany Lobster with Creamy Rich 3 Days Lobster Jus Reduction, Tomato Confit, and Truffle Emulsion Salad Rendez Vous Salad 320 Frisee with Scottish Smoked Salmon, Sous Vide Egg White, Sous Vide Chicken Breast, Parmesan Cheese, Roasted Pine Nuts, Truffle Oil and Aged 12 Years Balsamic Vinaigrette Our Prices are subject to 10% Service Charge +7% VAT Fruits De Mer Snow Fish 920 Pommery Mutard Crusted with Sous Vide Fennel, Cauliflower Puree, and Fennel Vin Blanc Sauce Brittany Monk Fish Au Vanilla 1380 Sous Vide Monk Fish Glazed with Vanilla, Saffron, Baby Carrots, Black Truffle & Black Olive Emulsion, Cauliflower Puree Mediterranean Sea Bass 1090 Pan Seared French Sea Bass with Saffron Potatoes, Bouillabaisse Puree, and Rouille Meat & Game Veal Tenderloin 1420 Seared Veal Medallion, Blueberry Port Wine Reduction, Black Truffle Mash Potato, Beet Root, Carrots, Veal DemiGlace, Mushroom Emulsion Texture of Bresse Pigeon 1490 Seared Airline Breast of Wild Squab Pigeon, Pan Fried Rougie Foie Gras Grand Marnier Scents, Morelle & Chanterelle Duxelle Mushroom, Beet Root, Artichoke, Wild Berry Sauce Bresse Canette Street 1680 Seared Label Rouge Female Duck Breast, Confit of its Leg, Sautéed Asparges Potatoes, Seared Foie Gras, and Canette Reduction Bresse Pigeon 1890 Seared & Sous Vide of Half Pigeon, Braised Savoy Cabbage, Pancetta, Cherry Emulsify, and Pigeon Reduction Our Prices are subject to 10% Service Charge +7% VAT Tournedos Rossini 1980 Grilled 150Gram A4 Miyasaki Wagyu Tenderloin, Seared Foie Gras, Black Truffle, Shallot Compote and Beef Marrow Bone Reduction French Pyrenees Rack of Lamb 2190 Seared & Roasted Milk Fed Lamb, Egg Plant Caviar, Violet Artichoke, White Wine & Pancetta Braised Savoy Cabbage, and Chocolate Espresso Lamb Jus Legendary Rendez Vous Foie Gras Truffle 1390 Pan Seared Escalope of "Rougie" Foie Gras, Salsify, Fondant Vegetables, For 2 Persons Whole Royal Brittany Lobster Truffle 4500 Baked with French Butter Truffle Juice & Sliced Black Truffles Wagyu Chateaubriand 400 gram Served with Truffle Mashed Potato, Maitre d’ Hotel Butter, Whole Roasted Garlic Miyasaki Grade A4 4500 or Oumi Grade A5 6800 Our Prices are subject to 10% Service Charge + 7% Vat Executive Set Lunch Starter Frog Leg Vol-En-Vent Puff Pastry, Pomodoro Sauce, Fried Garlic Or Rendez Vous Salad Sous Vide Chicken, Scottish Smoked Salmon & Avocado Or Century Onion Soup au Gratin Gruyere & Foie Gras Cube Main Course Moutarde a l'ancienne Crusted Snow Fish with Pomme Puree, Beet Root, Fennel Vin Blanc Or Aus. Boeuf Grille Chanterelle mushrooms, Fondant Vegetables, Truffle Mash Potato, Demi Glaze Or Rissoto de La Mer Halibut, Prawns, Manila Clam, Shrimp Bisque Dessert Espresso Crème Brulee Or Chocolate Concetto 590++ per person 720++ per person including a glass of wine Christmas Set Menu Appetizer Seared US Scallops Spicy Mango Salsa & Horseradish Cream Sauce Seared Duo of AUS Beef with Sautéed Red Onion Compote & Apple Smoked Salmon Organic Salad with Sesame Dressing Soup Tea of Tomato and Capsicum served with Bruschetta Cappuccino Mushroom Soup with Grilled Lemongrass Prawn Main Course Grilled Halibut with Teriyaki White Wine Butter Sauce Grilled Aus. Tenderloin with Red Wine Shallot Sauce & Sauté Mushroom Grilled Lamb Rack with Roasted Garlic Lamb Demi Glaze Oven Baked Stuffed Chicken Breast with Prawns & Truffle Mushroom Sauce Dessert Rock Cake Strawberry Sauce, Vanilla Ice Cream Strawberry Mousse Madagasca Vanilla Sauce, Pistachio Ice Cream Chocolate Fondant Cocao Barry Lava Cake, Chocolate Ganache, Strawberry Ice Cream 1500++ per person
