Appetizers

• SHRIMP ..... 450

  Shrimp with fennel and apple ribbons, beurre blanc, shrimp crumbs and chives

• OCTOPUS ..... 480

  Octopus tentacles served with mesclun greens, balsamic reduction, beets purée and chives oil

• TUNA TARTARE ..... 500

  Sashimi grade fresh tuna with cornichons, broccoli+capers and tartare sauce

• LEMURIA SALAD ..... 910

  Sweet melon with burrata cheese, prosciutto slices, parmesan, candied walnuts, baby arugula and pineapple dressing

• ESCARGOT TARTLETTE ..... 1,230

  Tender French snail in buttery tart shells with mesclun greens and red wine reduction

• SCALLOPS ..... 1,400

  Hokkaido scallops with cauliflower trilogy, beurre blanc, mushroom medley, chives oil

• FOIE GRAS ..... 2,160

  Pan seared foie gras escalope with caramelized apricot and apple, fig compote, brioche slice, mesclun greens and balsamic reduction

Soups

• CAULIFLOWER SOUP ..... 450

  Cauliflower based soup with florets, dust and prosciutto

• MUSHROOM & GRUYÈRE ..... 560

  Mushroom based soup with gruyère cheese and puff pastry

• CLASSIC FRENCH ONION SOUP ..... 580

  Classic French onion soup with gruyère and Emmental cheese, baguette slices

STEAKS

• USDA RIBEYE (450G) .....6,000

  Only truly elite beef surpasses the USDA's stringent Prime standards and meets all 10 of the brand's quality specifications. The Certified Angus Beef brand is the only beef certified to always be juicy and delicious. Served with pommes purée, spinach gratin, mushroom medley and bordelaise sauce

• USDA TENDERLOIN (140G) .....3,500

  Only truly elite beef surpasses the USDA's stringent Prime standards and meets all 10 of the brand's quality specifications. The Certified Angus Beef brand is the only beef certified to always be juicy and delicious. Served with pommes purée, garlic spinach and bordelaise sauce

MEATS

• PORK NECK ..... 1,500

  Kurobuta pork neck served with caramelized apple, apple+pear chutney, pea purée, onion cream, apple & pork jus

• RACK OF LAMB ..... 2,200

  Rack of lamb with edamame and morels medley, mint vierge, chanterelle, pea and leek cream, asparagus, pommes purée and lamb jus

• BOEUF BOURGUIGNON ..... 2,350

  Braised beef short plate in red wine with carrots, pickled shallots, porcini and morels, pomme purée and bordelaise sauce

• PORK TENDERLOIN ..... 2,750

  Kurobuta pork tenderloin, apple+pear chutney, pomme purée, caramelized apple, rolled prosciutto, onion cream, apple+pork au jus

FISH

• SALMON ..... 2,200

  Norwegian salmon with fennel and apple ribbons, wakame seaweed, dashi beurre blanc, and salmon roe

• SEA BASS ..... 2,650

  Chilean sea bass with mushroom risotto, porcini, white clams, zucchini ribbons, pea purée and clam sauce

• SIDE DISHES

  Pommes Purée ..... 250

  Side Salad ..... 290

  Mushroom Medley ..... 300

  Truffle Pommes Purée ..... 300

  Mushroom Risotto ..... 350

  Spinach Gratin..... 350

  Truffle Pommes Frites ..... 350

Desserts

• CRÈME GLACÉE ..... 300

  Homemade ice cream selection

  (Please ask for availability)

• LEMURIA CHEESECAKE ..... 375

  Carabao cheesecake with dulce de leche and fresh berries

• CARAMELLO ..... 420

  Blondie bar filled with vanilla curd and burnt Swiss meringue and vanilla ice cream

• CHOCOLATE GÂTEAU ..... 420

  Layer of pistachio sponge, chocolate sponge and white chocolate mousse.

  Served with dark chocolate crémeux

• TARTE TATIN ..... 430

  Mango and peach filling in buttery puff pastry.

  Served with crème fraiche and fresh berries.

• SOUFFLÉ ..... 530

  Chocolate soufflé served with Grand Marnier sauce

  (20 minutes waiting time)

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