Whatever your preference you will find only the best in produce, flavour and presentation. All of our steaks are imported chilled not frozen and are of the highest quality. Meat, poultry and eggs are free range and salads, fruit and vegetables are sourced locally wherever possible. Our breads and sauces are home made and desserts are made fresh to order. We hope you truly enjoy your evening with us.
| Alan Beilby
Owner | Dessi de Vries
Executive Chef | Smoked Salmon and Crab
Packets of smoked salmon filled with fresh crab salad, horse radish cream, tartar of smoked salmon and extra virgin olive oil-apple sherbet. | 375 | Scallops and Lime
Juicy grilled scallops on crunchy fried black sticky rice with a saffron-lime butter sauce, green herb oil and a scent of lime grass leaf. | 345 | King Prawns and Bacon
Bacon wrapped king prawns with a touch of basil and our sweet & spicy barbeque sauce. | 395 | Tuna and Wakame
Tuna “Tataki” Manhattans style, cubes of tuna loin with 5 spice, tartar of tuna, marinated seaweed salad, lime coconut dressing and black soy caramel. | 345 | Mackerel and Fruit 3 preparations of mackerel
Fresh tartar with home made melon caviar, “ceviche” with lemon and orange, smoked mackerel salad with green apple. | 295 | Lobster and Avocado
A tartlet of slow cooked “Phuket” lobstertail with dragon fruit, avocado crème, dried tomato and curry mayonnaise. | 625 | Duck Breast and Thai caramel
“Satay” of duck breast in a tempura batter and lemongrass, lackered with a Thai fish caramel and a bean sprout-coriander salad. | 345 | Beef and Cucumber
Carpaccio of Australian tenderloin with ribbons of sweet & sour cucumber, salad of potato with bacon bits and chives, a garlic crostini and Indonesian soy mayonnaise. | 425
| Goat Cheese and Spinach
A warm tart with spinach, tomato and goat cheese with a fresh herb dressing. | 225 | Romaine and Anchovy
Our traditional “Caesar salad” , prepared tableside. | 295 | Tomato and Mozzarella
Fresh tomato and mozzarella salad with basil, olive oil and balsamic vinegar. | 345 | Crustacean Bisque and Cognac
Traditional French crustacean bisque with thickened cognac cream, saffron rouille and a crostini. | 295 | Pumpkin and Ginger
A subtle pumpkin and ginger crème with nutmeg cream and spicy shrimp bread | 275 |
| Grain-fed Australian beef | | Tenderloin | 170gr-6oz | 930 | 230gr-8oz | 1260 | 284gr-10oz | 1560 | | Rib Eye | 170gr-6oz | 930 | 230gr-8oz | 1130 | 284gr-10oz | 1330 | Chateau Briand
Double tenderloin for two carved tableside 450gr-16oz | 2500
|
| | Pasture-fed Australian beef | | Tenderloin | 170gr-6oz | 795 | 230gr-8oz | 1050 | 284gr-10oz | 1560 |
| Australian Wagyu beef
Amazing tender tournedos of Wagyu tenderloin, melts like butter! 200gr-7oz
| 1750
|
| Canadian Black Angus beef
Certified Angus beef from Alberta | | Tenderloin | 170gr-6oz | 1150 | 230gr-8oz | 1550 | 284gr-10oz | 1900 | | Rib Eye | 170gr-6oz | 850 | 230gr-8oz | 965 | 284gr-10oz | 1130 | | Striploin | 170gr-6oz | 670 | 230gr-8oz | 940 | 284gr-10oz | 1125 |
| All our steaks come with today’s fresh vegetables or salad, choice of potatoes & sauce, Yorkshire pudding on request.
| Potatoes
Fries – Traditional mash – Sauteed with onions – Gratin – Baked potato
| Sauces
Green peppercorn & brandy – Red wine & mushroom – Bearnaise
Garlic & anchovy butter – Blue cheese – Tomato white wine & tarragon
|
| Chef’s Signature Surf & Turf
180gr-6,5oz Grilled Australian filet mignon with king prawn, green asparagus,
mashed potato and béarnaise sauce.
| 1295 |
| Speciality Vegetables each
Creamed spinach – ratatouille – Cauliflower gratin – Fried zucchini & basil
| 75 | Salmon and Romesco
Tasmanian salmon fillet baked with sweet red peppers, potato mousseline, romesco sauce & lemon. | 595 | Snowfish and Prosciutto
Fillet of snowfish in a prosciutto ham breading, accompanied by a potato-romaine mash, crunchy prosciutto, caramelized and turned carrots with a cabernet sauvignon jus.
| 825
| Halibut and Celeriac
Lightly smoked, then grilled Indian fillet of halibut on a delicate celeriac mousseline, with a French mustard-béchamel sauce, mini bok-choy, fresh herb paste and a curry crunch.
| 550 | King prawns and Thai spicy sauce
Grilled king prawns with 2 sauces, tangy barbeque & spicy, served with stir fried vegetables and Thai style noodles.
| 675 | Lobster and Bearnaise
In lime butter poached Phuket lobster tail , home made thick Cajun fries, green asparagus, béarnaise sauce and a side salad.
| 2200
| Lamb rack and Sweet potatoes
Roasted grain fed Australian rack of lamb, sweet potato mash, vegetable ratatouille,
a sauce of red port and smoked garlic with a balsamic syrup.
| 975 | Pork medallions and Blue cheese
Pan fried pink pepper crusted pork medallions with a blue cheese sauce, potato-mustard mousseline, spinach and red onion compote.
| 625
| Beef and Red wine
Traditional “Boeuf Bourgignon” , beef casserole with carrots, silver onions and potato stewed in red wine and it’s own stock.
| 425 | Chicken and King prawns
Grilled fillet of chicken breast with king prawns, lemon-thyme butter sauce, pommes dauphines and a carrot and baby corn terrine..
| 495
| Duck and Green beans
Slow cooked, then pan fried leg of duck on a Dutch potato-carrot-onion mousseline, with green beans, roasted hazelnut and a jus of caramelized silver onions.
| 450
| Pasta and Seafood
Home made ribbon pasta with salmon, shrimps, mussels, cherry tomatoes and green asparagus, parmesan cheese, served in a creamy saffron sauce.
| 575 | Vegetarian
Please ask your waiter for today’s chef choice
| 450
| | Additional garnishes | | | Additional serving of potato fries-mash-sautee-baked potato | 75 | | Additional serving of vegetables cauliflower gratin-ratatouille-spinach | 75 | | Additional serving of salad mixed green-thai papaya | 75 |
Penang curry with chicken, pork or prawn
แกงพะแนงไก่, หมู, กุ้ง | 355
| Spicy prawn soup
ต้มยำกุ้ง | 375
| Prawns with garlic and black pepper
กุ้งทอดกระเทียมพริกไทย | 450
| Green curry with chicken
แกงเขียวหวานไก่ | 355
| Minced pork salad
ลาบหมู | 325
| Stir fried prawns and vegetables
ผัดผักรวมกับกุ้ง | 425
| Beef in oyster sauce
เนื้อผัดน้ำมันหอย | 350
| Whole steamed sea bass with lemon sauce
ปลากระพงนึ่งมะนาว | 625
| Deep fried snapper with chili sauce
ปลากระพงทอดราดพริก | 625 | Spicy seafood salad
ยำรวมมิตรทะเล | 395
| Fried mixed vegetables
ผัดผักรวม | 295
| Fried rice with pork, prawns or crab
ข้าวผัดหมู กุ้ง และ ปู | 190 | | All dishes are served with steamed rice | |
Apple and Vanilla
Thin & crisp apple tart with vanilla pastry cream, vanilla ice cream and fudge.
| 195
| Dark chocolate and Orange
A warm, melting chocolate soufflé with a quenelle of crème fraiche
and star anis-orange granitee.
| 225
| Lime and Coconut
Lime tart with sugared egg white, lime custard and coconut ice cream.
| 195
| Cheese cake and Strawberries
Manhattans cheese cake with strawberry jelly, marinated strawberries
and strawberry sherbet.
| 225 | Creme brûlée and Spices
4 Crème brûlée with 4 different spices, vanilla, cardamom, star anis and lime leaf. | 225 | Pudding and Cinnamon
Plum pudding with raisins & spices, cinnamon crunch, vanilla sauce and rum-cinnamon ice cream. | 175 | Brownie and Raspberry
Mini brownies with white chocolate mousse, raspberry sauce,
chocolate ganache and raspberry sherbet. | 225 | Ice cream and Tuille
2 scoops home made ice cream with strawberries and a tuille choice of ice cream and/or sherbet from the menu above. | 150 | Cheese and Crackers
Cheese board with pit less grapes, chutney & crackers. | 375 |
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