Appetizers (Cold)

• NEW

  Forever Summer Salad

  Pomelo, pecan praliné and brie on crisp aragula

• Sautéed Kale Salad

  Sautéed and crispy kale tossed in honey lemon dressing with goat's cheese and chorizo

• Feta and Watermelon salad

  With macopa-raspberry vinaigrette

• Soft Shell Crab Salad

  Deep-fried soft shell crabs paired with crisp greens, ripe mango and balsamic vinaigrette (seasonal)

• Sea Urchin and Seared Scallops

  With paprika butter and wild mushrooms

• Carpaccio

  Cacao-smoked beef with roasted almond flakes, fresh parmesan shavings, fleur del sel and scented with olive oil

• Foie Gras Trio

  Three ways to enjoy foie gras : ballotine, mousse and classic pan-seared

Pasta and Risotto

• NEW

  Tagliatelle

  Fresh handmade pasta with truffles, grana padano cheese and heavy cream

• Bone Marrow Risotto

  Luscious pan-grilled bone marrow topping a red wine risotto. A Lemuria signature dish

• Shrimp Tortellini

  Home-made shrimp tortellini in crab fat sauce topped with sautéed wild mushrooms

Appetizers (Warm)

• NEW

  OUEF ON MOURETTE

  Poached organic egg in red wine sauce, mushrooms and home-cured bacon

• NEW

  MER ET TERRE

  Seared foie gras and butter-poached shrimp, napped with sauce Périgord

• Prawns with Feta Cheese and Tomato Carpaccio

  Sautéed prawns with feta cheese on top of hydroponic tomato slices

• Moules au Vin Blanc

  Chilean black mussels in white wine sauce

• Marinated Tuna Spring Roll with Smoked Duck Breast Carpaccio

  Served with avocado wasabi and olive oil pearls

• Beurre d'escargots

  French snails sautéed in almond and herb-butter

• Scallops with Mushrooms and Beurre Blanc

  Seared giant scallops on top of sautéed fresh mushrooms

• Pan-Seared Foie Gras

  On toasted brioche crostini with roasted figs and a balsamic-and-honey gastrique

Soup

• New

  Ratatouille rocks

  The traditional vegetable stew transformed into a splendid tomato-based soup

• NEW

  DREAM OF CAULIFLOWER

  Oven-roasted cauliflower, puréed to silky creaminess, then topped with caramelized onions and truffle salsa

• Onion Soup

  Classic French soup with caramelized onion, savory broth and toasted slices of baguette topped with Gruyère cheese

• NEW

  SQUASH AND SAFFRON

  Rich pumpkin soup enlivened with saffron threads, then topped with grated Swiss cheese

• Mushroom and Gruyere

  A creamy forest mushroom soup topped with gratinated swiss cheese

Steak

Served rare to medium with sautéed haricauts verts, glazed vegetables and a sauce of your choice: Truffle, Peppercorn, Roquefort, Béarnaise

• RIB EYE

• Cape Grim Organic Angus (250g)

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

• MAYURA PURE BREED WAGYU (200G)

  One of rare pure breed Wagyu in the market. Voted as best branded beef in the world for the year 2012 – 2013. Buttery, flavorful, one of a kind.

• TENDERLOIN

• Cape Grim Organic Angus (100g)

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

• SRF GOLD LABEL WAGYU (200G)

  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 Sides

  - Potato Purée

  - Herbed Marble Potato

  - Plain Risotto

  - Bone-Marrow Risotto

  - Sautéed Fresh mushrooms

  - Pan-grilled asparagus

  - Truffled Pommes Frites

Beef

• NEW

  WAGYU CHEEK AND BONE MARROW DUET

  Eight-hour, slow-braised beef cheek with oven-roasted bone marrow and potato purée threads, then topped with grated Swiss cheese

• Beef Bourguignon

  U.S. Short ribs braised in red wine for eight hours with shallots, carrots and lardoons

Pork

• Kurobuta Pork Belly

  Slow braised Japanese pork then lightly browned, served with salardaise potatoes, porcini mushrooms, roasted dried fruits, and scented with a red wine reduction

• Iberian Pork Loin

  Spanish Iberian Pork Loin with Red wine, butter, and wild mushrooms

Lamb

• Braised Lamb Shank, Apricots & Red Wine Sauce

  Slow-cooked lamb shank tagine style, served with creamy polenta, apricot compote and roasted shallots

• Herb Crusted Rack of Lamb

  Frenched rack of lamb pan-roasted and crusted with herbs, served with potato pure, French beans and cherry tomato confit

Duck

• Roasted Duck Breast with Potato Lyonnaise

  Oven-roasted duck breast glazed with fig syrup and served with herbed potatoes

• Duck Leg Confit with Cassoulet

  Fork-tender duck leg with crisped skin served with French white bean stew

Seafood

• Barramundi

  Filet of brackish water barramundi on horseradish mashed potato and cèpe espagnole

• Sea Bass

  Pan-seared Chilean sea bass with mushroom or squid ink risotto and sauce vierge

• Baked Norwegian Salmon

  Oven-baked salmon served with white asparagus and sauce Béarnaise

• Halibut

  Baked in vine leaves with spices and aromatics, served with horseradish mash