| TABLE MENU |
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| Starters |
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Lamb tataki with a crisp vegetable salad served with oriental dressing
|
30 |
|
Savory seafood Japanese cup custard with tempura prawns
|
28 |
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Fresh waffle topped with prosciutto wrapped mozzarella, artichokes and a balsamic garlic dressing
|
30 |
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Vegetarian pasta salad with a mélange of vegetables, microgreens and sesame dressing
|
28 |
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Sautéed rabbit livers on spiced onions with Madeira green peppercorn jus
|
28
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Parmesan custard with white anchovies, cucumber and courgette salad with lime olive oil dressing
|
30
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| Main Courses |
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Grilled venison back steak with celeriac salad, pearl barley and Madeira jus
|
50 |
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Peppered rib eye steak with mushrooms à la grecque and black pepper glaze
|
48
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Aubergine and bell pepper cannelloni baked in tomato fondue with fresh mozzarella and gruyere
|
45
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Semi boned baby chicken with preserved lemon risotto, steamed and served with white sesame sauce
|
45 |
| Slow roasted pork belly on scallop and wild mushroom congee |
48
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Egg coated fish fillet on sautéed wild mushrooms with tempura prawns and truffle vinaigrette
|
48
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| Antoine’s fresh seared Tuna Niçoise |
48 |
| All mains include seasonal vegetables |
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