Appetizers

• OCTOPUS ..... 650

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

• TUNA TARTARE ..... 700

  Sashimi grade fresh tuna with spiced dressing, topped with foie gras mousse.

• LEMURIA SALAD ..... 910

  Crisp greens tossed in raspberry vinaigrette topped with burrata, jamon serrano, parmesan cheese,

• HAMACHI CRUDO ..... 1,150

  Fresh Yellowtail Hamachi in soy-miso sauce, lemon rind, capers and adorned with edible flowers.

• OYSTERS - FRESH ..... 1,200

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

• ESCARGOT TARTLETTE ..... 1,350

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

• SCALLOPS ..... 1,400

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

• OYSTERS - THERMIDOR ..... 1,500

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

• FOIE GRAS ..... 2,250

  Pan seared foie gras escalope with caramelized apple and apricot, fig compote, brioche slice, crisp greens, port wine gelée 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 Emmental cheese and baguette slices

STEAKS

• USDA RIBEYE (450G) .....7,500

  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, spinach gratin, mushroom medley and bordelaise sauce

• USDA TENDERLOIN (140G) .....4,500

  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

PASTA

• TRUFFLE PASTA ..... 1,000

  Home-made fresh pasta tossed in a creamy truffle sauce topped with jamon serrano and parmesan cheese.

• LOBSTER RAVIOLI ..... 1,300

  Lobster stuffed fresh pasta in rich lobster bisque sauce topped with porcini mushroom and truffle sauce.

• STRIPLOIN AGLIO OLIO ..... 2,500

  200g of USDA striploin steak seared to perfection, served alongside Aglio olio spaghetti.

MEATS

• BOEUF BOURGUIGNON ..... 2,500

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

• PORK NECK ..... 2,500

  Fork tender Kurobuta pork neck served with caramelized apple and apricot, apple-pear chutney, purée sand apple-pork jus.

• 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 ..... 2,800

  Pan seared rack of lamb topped with herb crust. Served with pomme purée, sautéed edamame and porcini mushroom.

FISH & SEAFOOD

• OCTOPUS CASSOULET ..... 800

  Octopus tentacles served with home-made French style cassoulet and red wine reduction.

• SALMON ..... 2,200

  Crispy-skinned Norwegian salmon served over a velvety dashi beurre blanc. Topped with a vibrant salad of chilled wakame and crisp apple & fennel ribbons for a refreshing, acidic finish.

• SEA BASS ..... 2,800

  Crisp-skinned, Chilean sea bass fillet served over mushroom risotto, zucchini ribbons, white clams and clam sauce.

FOWL

• 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 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

• CRÈME GLACÉE ..... 350

  Homemade ice cream selection

  (Please ask for availability)

• LEMURIA CHEESECAKE ..... 375

  Carabao cheesecake with dulce de leche and fresh berries

• CARAMELLO ..... 420

  Blondie bar with vanilla curd, burnt Swiss meringue and scoop of crème glacée.

• CHOCOLATE GÂTEAU ..... 420

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

  Served with chocolate crémeux.

• 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.

• 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.