Appetizers (Warm)

• Oysters Rockefeller . . . . . . . . . . . . . . . . . . . . . . . . . . . . 245/2pcs, 565/6pcs, 700/8pcs

• Shrimp with Feta & Tomato Carpaccio . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 430

  Sautéed shrimps with feta cheese on top of hydroponic tomato slices

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

  French snails sautéed in almond and herb butter sauce

• Crab Cakes . . . . . . . . . . . . . . . . . . . . . 390

  Deep fried with mango coulis, spicy aioli, tomato salsa and apple cabbage slaw

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

  On brioche toast with roasted figs and balsamic honey gastrique

• Scallops and Sea Urchin . . . . . . . . . . 915

  With caviar, artichokes, beet yogurt purée and herb salad

Soup

• Onion Soup . . . . . . . . . . . . . . . . . . . . . 345

  Classic French onion soup, with toasted baguette topped with Emmental cheese

• Mushroom and Gruyere . . . . . . . . . . . 305

  A creamy forest mushroom soup topped with Swiss cheese

• NEW

  Pea Soup . . . . . . . . . . . . . . . . . . . . . . . 285

  With macerated cherry tomatoes, lardons and chantilly cream

Appetizers (Cold)

• Fresh Oysters . . . . . . . . . . . . . . . . . . . . . .  . . . . . . . . . . . 200/2pcs, 490/6pcs, 635/8pcs

  With lemon slices or Mignonette sauce

• 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

• Spiced Tuna Salad . . . . . . . . . . . . . . . . 300

  Pan seared tuna with haricots verts, quail eggs, herb salad and feta in honey lemon vinaigrette

Pasta and Risotto

• Tagliatelle and Truffle . . . . . . . . . . 310

  Homemade pasta with truffle cream sauce and Grana Padano crisp

• Shrimp Tortellini . . . . . . . . . . . . . . . . 490

  Homemade pasta stuffed with shrimp mousse in shrimp and crab fat sauce with sautéed mushrooms

• Bone Marrow Risotto . . . . . . . . . . . . . 910

  Pan seared bone marrow with a red wine risotto

• NEW

  Squid Ink Risotto . . . . . . . . . . . . . . . . 605

  With stuffed squid, parmesan crisp and lemon parsley crumbs

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 . . . . . . . . . . . . . . . 1320

  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

• Pamplona Pork Loin . . . . . . . . . . . . . . . 750

  Spiced pork loin with cauliflower purée, apple and cabbage slaw, bacon tomato jam and caramelized onions

Lamb

• Lamb Shank . . . . . . . . . . . . . . . . . . . . . 1675

  Slow cooked lamb shank with Mediterranean spices, served with creamy polenta and apricot compote

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

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

Fowl

• NEW

  Mediterranean Spiced Chicken . . . .1025

  Served with smoked potato and onion cream, polenta fries, foie gras and apple

• 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

  - Seasonal - flown in chilled once a week from New Zealand . . . . . . . . . . 2000

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

• Fruits De Mer . . . . . . . . . . . . . . . . . . . 1395

  Assorted seafood in tomato basil and white wine sauce served with baguette

• Moules Frites . . . . . . . . . . . . . . . . . . . 910

  Chilean black mussels in white wine sauce with pommes frites