Appetizers (Warm)

• Beurre D'Escargots . . . . . . . . . . . . . . 385


  French snails sautéed in almond and herb butter sauce

• Pan Seared Foie Gras . . . . . . . . . . . . 1575


  On brioche toast with roasted figs and balsamic honey gastrique

Appetizers (Cold)

• Caesar Salad . . . . . . . . . . . . . . . . . . . . 390


  With homemade dressing, chicken roulade and Parmesan crisp

• Lemuria's Signature Salad . . . . . . . . 560


  Deep fried soft-shell crab with lardons, poached egg, walnuts and feta in balsamic vinaigrette

Steak

Served haricot verts, glazed vegetables and sauce of your choice: Truffle, Peppercorn, Béarnaise

• RIB EYE

• Cape Grim Angus (250g) . . . . . . . . . . . 1945

  Organic, grass fed, free range Angus cattle from the corner of Tasmania which was declared to have the cleanest air in the world; produce Steak with a unique and exquisite flavor unlike any beef you’ve tasted.

• TENDERLOIN

• Cape Grim Angus (100g) . . . . . . . . . . . 1460

  Organic grass fed, free range Angus cattle from the corner of Tasmania which was declared to have the cleanest air in the world; produce Steak with a unique and exquisite flavor unlike any beef you’ve tasted.

• SRF GOLD LABEL WAGYU (100g) . . . . 1730

  A mixed breed of Japanese Wagyu and U.S. Black Angus cattle from Snake River Farms with the highest rating; creates a tenderloin steak that is buttery soft, but still carries that distinct flavor of an Angus.

• Additional Sidings

  - Potato Purée . . . . . . . . . . . . . . . . . . . . . 150

  - Pommes Frites . . . . . . . . . . . . . . . . . . . . 205

  - Plain Risotto . . . . . . . . . . . . . . . . . . . . . . 220

  - Sautéed Mushrooms . . . . . . . . . . . . . . . . 300

Beef

• Beef Bourguignon . . . . . . . . . . . . . . . 1325

  U.S. short ribs fingers braised in red wine with shallots, lardons, mushrooms served with potato purée

Pork

• Kurobuta Pork Belly . . . . . . . . . . . . . 1315

  Slowly braised Japanese pork belly served with sarladaise potatoes, roasted dried fruits and mushrooms in red wine reduction

Lamb

• Herb Crusted Rack of Lamb . . . . . . . 1745

  Served with roasted vegetables, pea purée, almond purée and red wine reduction

Fowl

• Duck Breast . . . . . . . . . . . . . . . . . . . . 1480

  Spiced duck breast served with orange glaze, roasted vegetables, beet purée and red wine reduction

Fish and Seafood

• Sea Bass . . . . . . . . . . . . . . . . . . . . . . . 1995

  Pan seared Chilean Sea Bass with mushroom risotto, salsa, parsley oil and beurre blanc

• Salmon

  Served with pea purée, roasted and picked vegetables

  - Flown in chilled from Norway . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1450