STARTERS:

Kohlrabi stuffed with spiced shrimps,
served with crushed black beans, avocado, and Asian vierge, garnished with shrimps flakes and Cao Lau crisps.

Char-grilled beef medallion
with coriander compote, wasabi, and candied walnut finished with a honey, soy & balsamic reduction.

Roasted and pressed aubergine
served with Da Lat buffalo mozzarella, sun-blushed tomato tapenade, and basil oil. (V)

MAINS:

Pan-roasted sea bass fillet
with crab rillettes, wilted greens, and Sri Lankan curry sauce.

Slow cooked smoked duck breast,
served with chives emulsion, scotched egg, and pickled cucumbers, finished with a cherry & plum sauce.

Wild mushroom risotto,
served with artichoke fritters, port jus, and parmesan shavings. (V)

DESSERTS:

Banoffee pie
served with a brandy snap and Dalat yoghurt sorbet.

Mango and orange parfait,
served with candied peanut and coconut sorbet.

Dark chocolate delice
with salted caramel and a mango coulis.

Char-grilled 180gr fillet of beef
topped with gremolata, served with roasted garlic puree,  and a Poivrade sauce.
895,000 VND

Roasted rack of lamb,
served with lamb rillettes, artichoke puree, hot mint, vegetable terrine, and an aged balsamic jus.
855,000 VND

Slow-cooked smoked duck breast,
served with chives emulsion, scotched egg, and pickled cucumbers, finished with a cherry & plum sauce.
625,000 VND

Grilled fillet of potato scaled grouper,
served with mushroom ketchup, pickled root vegetables, and a truffle sauce.
545,000 VND

‘Take a trip down memory lane’
Spiced wild red snapper
served on a bed of okra and lentil curry, topped with cauliflower shavings, mango chutney, coriander raita,
finished with coconut & shellfish broth.
525,000 VND

Wild mushroom risotto
served with artichoke fritters, port jus, and parmesan shavings. (V)
485,000 VND