Appetizers

• QUAIL SALTIMBOCCA SALAD ..... 600

  Tender organic quail leg wrapped with prosciutto and fresh sage, pan-seared to perfection. Served over a bed of peppery wild arugula, accompanied by a delicate, rich poached quail egg nestled in a bright pomodoro sauce. Finished with a touch of sweet, artisanal fig compote and shaved aged Parmesan cheese.

• OCTOPUS ..... 750

  Tender, slow-braised octopus tentacle, smoked and seared to achieve a perfectly charred exterior. Served over a bed of crisp mixed greens and a warm, burst-cherry tomato confit.

• TUNA TARTARE ..... 750

  Pristine, hand-chopped sashimi-grade tuna tossed in a creamy, house-made spiced mayonnaise, bringing a subtle, warming heat to the palate. Served alongside a rich, velvety foie gras mousse and crisp, golden bruschetta crostini for the ultimate luxurious bite.

• LEMURIA SALAD ..... 950

  A beautiful interplay of texture and bright flavor. Crisp seasonal greens lightly tossed in a vibrant, tart raspberry vinaigrette. Crowned with a luxurious sphere of creamy burrata cheese and delicate ribbons of savory Jamón Serrano, then finished with a snowfall of aged Parmesan.

• HAMACHI CRUDO ..... 1,150

  Delicate slices of pristine yellowtail Hamachi, elevated with the bright sweetness of caramelized lemon zest and briny capers. Elegantly dressed in a house-made soy-mirin vinaigrette for a perfect balance of umami and citrus notes.

• OYSTERS - FRESH ..... 1,200

  Flown in Sanriku Oysters(3pcs) served with spiced vinegar granita, calamansi caviar & crispy silver fish.

• ESCARGOT TARTLETTE ..... 1,350

  Tender escargot simmered in a rich garlic, herb, and white wine butter, nestled inside a delicate, buttery pastry tart shell. Served alongside a bouquet of crisp, lightly dressed field greens.

• OYSTERS - THERMIDOR ..... 1,500

  Flown in Sanriku Oysters(3pcs) served with hollandaise sauce and smoked paprika.

• SCALLOPS ..... 1,500

  Plump, sweet Japanese Hokkaido scallops, pan-seared to achieve a golden, caramelized crust. Rested over a silky, butter-whipped cauliflower purée and a rustic sauté of earthy forest mushrooms. Garnished with roasted cauliflower florets for a subtle nuttiness and served with a rich, velvety classic French beurre blanc.

• FOIE GRAS ..... 2,250

  Decadent, buttery foie gras, perfectly seared and paired with warm caramelized apples and a luscious fig and apricot compote. Served over a bed of crisp, lettuce greens and finished with a rich balsamic reduction drizzle.

• Prices are inclusive of 12% vat and subject to a 10% service charge. Prices are subject to change without prior notice.

Soups

• Squash & Saffron ..... 450

  A velvety blend of slow-roasted autumn squash, gently simmered with aromatic vegetables and infused with the luxurious warmth of hand-harvested saffron. A rich, comforting soup with a deeply complex, golden depth.

• MUSHROOM & GRUYÈRE ..... 560

  A sliky forest mushroom soup enriched with sharp, melted Gruyère cheese. Baked individual-style beneath a puffed, shattered-crisp pastry lid that captures every ounce of rich, roasted mushroom aroma.

• CLASSIC FRENCH ONION SOUP ..... 580

  A timeless classic featuring onions roasted to a deep amber, deglazed with rich beef stock and white wine. Crowned with an artisanal bruschetta crouton and finished with layer of nutty Swiss Emmental.

• Prices are inclusive of 12% vat and subject to a 10% service charge. Prices are subject to change without prior notice.

STEAKS

• USDA RIBEYE (450G) .....7,500

  A hand-cut, highly marbled 450g USDA Ribeye steak, seasoned with sea salt and seared to your liking. Rich, juicy, and bursting with flavor.

  Served with your choice of two sides:

  • Creamy Pomme Purée

  • Spinach Gratin with a golden cheese crust

  • Sautéed Mushroom Medley

• USDA TENDERLOIN (140G) .....4,500

  An exquisitely tender, center-cut 140g USDA beef tenderloin, seared to perfection. Served alongside velvet-smooth pomme purée, rich creamy spinach, and an aromatic sautéed mushroom.

PASTA

• TRUFFLE PASTA ..... 1,000

  A decadent dish featuring house-made pasta coated in a velvety truffle sauce. Layered with the complex, melt-in-your-mouth saltiness of premium Jamón Serrano and elevated with finely grated Parmesan cheese for a deeply satisfying, savory finish.

• LOBSTER RAVIOLI ..... 1,200

  An indulgent celebration of the sea. Delicate, house-made ravioli plump with sweet lobster meat, bathed in a velvety, lobster bisque sauce.

• STRIPLOIN AGLIO OLIO ..... 2,500

  200g of juicy, savory USDA strip loin steak served alongside a classic aglio olio. A beautiful balance of rich, melt-in-your-mouth beef and light, garlicky pasta.

MEATS

• BRAISED LAMB ..... 1,500

  Slow-braised, fork-tender organic lamb leg served over a bed of creamy, butter-whipped polenta. Finished with a bright, aromatic apricot and shallot gremolata to perfectly balance the rich, savory depth of the meat.

• BOEUF BOURGUIGNON ..... 2,700

  Red wine-braised Australian wagyu beef short ribs in a glossy bordelaise jus, served with glazed carrots & shallots, mushrooms, home-made lardons and pomme purée.

• PORK TENDERLOIN ..... 2,750

  Jamon serrano rolled Kurobuta pork tenderloin medallions accompanied by caramelized apple wedges, apricot, apple-pear chutney, pomme purée and apple-pork jus.

• RACK OF LAMB ..... 2,900

  Juicy, pan-seared rack of lamb paired with a rich, velvety pomme purée. Accompanied by an earthy, umami-rich medley of sautéed porcini mushrooms and a vibrant toss of sweet edamame.

• COCHINILLO ..... 7,800

  Slow-roasted organic, milk-fed suckling pig, celebrated for its melt-in-your-mouth tenderness and perfectly shattered, crisp crackling skin. Served alongside golden, hand-cut truffle fries and a vibrant, herbaceous house-made chimichurri to cut through the richness. Accompanied by a refreshing artisanal side salad.

  (Good for 3-4 persons)

FISH & SEAFOOD

• OCTOPUS CASSOULET ..... 950

  Tender, slow-braised octopus tentacle, seared to perfection and served over a rich, hearty cassoulet of slow-simmered cannellini beans, and a savory herb-infused broth. A coastal twist on a French classic.

• WILD SALMON ..... 2,500

  Butter poached Tasmanian wild-caught salmon resting over a rich, aromatic coconut curry risotto. Spectacularly elevated with a decadent crown of pristine Osetra caviar and balanced by the bright, refreshing crunch of pickled snow peas and baby shallots.

• SEA BASS ..... 2,800

  A pristine fillet of buttery, flaky Chilean seabass, pan-seared to a golden crust. Served over a rich, earthy wild mushroom risotto and accompanied by plump white clams and delicate zucchini ribbons. Finished tableside with a velvety, citrus-kissed classic beurre blanc.

FOWL

• CHICKEN FRICASSEE ..... 1,500

  A comforting French classic featuring tender, organic-free ranged chicken nestled in a rich, velvety white wine cream sauce with earthy mushrooms. Paired with a crispy, golden chicken croquette, and served over buttery pomme purée, sweet glazed carrots, and crisp French beans.

• DUCK BREAST ..... 2,700

  Tender, rose-hued Magret duck breast with a perfectly rendered, gold and crisp skin. Served with glazed carrots & shallots, cherry tomato confit, beets purée and orange duck jus.

• DUCK LEG ..... 3,150

  24-hour confit duck leg, crisped to perfection. Accompanied with pommes pavé, caramelized apricots, fig compote, pea shoots and duck jus.

• SIDE DISHES

  Pommes Purée ..... 250

  Side Salad ..... 290

  Mushroom Medley ..... 300

  Mushroom Risotto ..... 350

  Spinach Gratin..... 350

  Truffle Pommes Frites ..... 350

Desserts

• COCONUT SOLEIL ..... 350

  An immersive dessert experience. A silky, feather-light coconut mousse served in a sleek, edible dark chocolate shell. Served alongside a refreshing coconut sherbet, vibrant layers of tropical pineapple and strawberry compotes, a whimsical chocolate "soil," and a vivid, fragrant pandan sponge cake.

• CRÈME GLACÉE ..... 350

  Homemade ice cream selection.

  (Please ask for availability)

• LEMURIA CHEESECAKE ..... 375

  A rich and velvety Carabao milk cheesecake, with sweet dulce de leche and topped with a vibrant selection of fresh berries.

• TARTE TATIN ..... 430

  Traditional upside-down tart featuring deeply caramelized Granny Smith apples and a crisp, buttery puff pastry crust.

  Served warm with a dollop of vanilla bean ice cream.

  (15 minutes waiting time)

• SOUFFLÉ ..... 530

  Chocolate soufflé served with Grand Marnier sauce

  (20 minutes waiting time)

• VALRHONA CHOCOLATE CAKE ..... 650

  A rich, velvety chocolate cake layered for maximum moisture, completely enrobed in a glossy, silken ganache made from premium dark Valrhona chocolate. A deeply intense, sophisticated dessert designed for the true cacao connoisseur.

• Prices are inclusive of 12% vat and subject to a 10% service charge. Prices are subject to change without prior notice.

Caviar

• CAVIAR SERVICE ..... 10,000

  An elegant presentation of premium Osetra caviar(30g), served alongside a mosaic of classic accompaniments. Features finely chopped boiled egg, minced shallots, crisp spring onions, and tangy capers. Accompanied by warm, house-made blinis and a rich, velvety crème fraîche to balance every bite.

• CAVAIR - SINGLE SERVING ..... 1,660

  An elegant study in texture and temperature. Delicate premium Osetra caviar nestled in a pristine egg shell, layered over a warm, airy Champagne sabayon. Finished with finely snipped chives and served alongside warm, pillowy blinis.

• Prices are inclusive of 12% vat and subject to a 10% service charge. Prices are subject to change without prior notice.