| Crab Avocado Rillette |
| With Crab Bisque Cream, Oscietra Caviar, Squid Ink and Sago Crackers |
| (D) (GF) (SF) |
| 38 (*8) |
| Angus Steak Tartare * |
| Hand Cut Raw Angus Beef, Chopped Shallot, Dijon Mustard, Capers, Lavosh Crackers |
| (D) |
| 30 |
| Foie Gras Tropical |
| Pan Fried Duck Liver 70g, Port Wine Reduction, Mango Chutney and Seasonal Berries, Toasted Brioche |
| (A) (D) |
| 38 (*8) |
| Ocean Catch Carpaccio * |
| Passion Fruit Jel, Corn Chips, Lemon Balsamic Oil, Marinated Arugula, Radishes, Harissa Aioli |
| (D) (S) (SF) |
| 28 |
| Maldivian Tuna Tataki * |
| Zucchini, Tomato Confit, Mango Avocado Salsa, Potato Crisps Spiced Aioli and Teriyaki Glaze |
| (D) (GF) (SF) |
| 29 |
| Warm Crustacée Salad * |
| Warm Tiger Prawn, Octopus, Mussel, Potato-Mousseline, Chimichurri Dressing |
| (GF) (SF) |
| 30 |
| Gnocchi Al Blu E Olio Tartufato * |
| Handmade Potato Dumplings with Stilton Blue Cheese, Wilted Baby Spinach, Truffle Oil |
| (D) (V) |
| 30 |
| Pumpkin Risotto * |
| Arborio Rice Cooked with Butternut Pumpkin Puree with Grana Padano Cheese, Pumpkin Foam |
| (D) (GF) |
| 28 |
| Jumbo Shrimp Tail |
| Rustic Caponata, Pineapple Lime Coulis, Aged Balsamic and Herbs Oil |
| (D) (GF) (SF) |
| 38 (*8) |
| Asparagus Velouté * |
| With Spiced Crouton and Truffled Foam |
| (D) (V) |
| 26 |
| Mushroom Celeriac Soup * |
| Truffle Pesto, Cracked Walnuts, Spiced Crouton |
| (D) (N) (V) |
| 28 |
| Seafood Bisque * |
| Scented with Saffron and Served with Melba Toast. |
| (D) (SF) |
| 30 |
MAIN COURSES
| For many of us, the dining experiences define the quality of travel; an opportunity to discover an exciting new flavour, summon the gourmands in us, or simply enjoy lengthy Alfresco dinners that blur into wine-sipping evenings under the stars. This gourmet experience is dedicated to aficionados with refined palettes that appreciate the finesse of the highest Quality ingredients, and prime cuts prepared with impeccable technique. Embark on a journey that is gastronomically enlightening and visually pleasing. |
| Paccheri Aragosta |
| Large Hollow-Shaped Pasta and Lobster Ragout, in Oyster Butter, Spring Onion Confit, and Candied Orange |
| (D) (SF) |
| 83 (*43) |
| Ocean Scenery |
| Poached Spiny Lobster, Josper Scallops, Fish Baron, Octopus Chermoula, Squid Ink Sponge, Pumpkin Mousseline, Smoked Bisque and Wakame, Saffron Tuille |
| (D) (SF) |
| 58 (*18) |
| Dark Side of the Moon * |
| Seafood Mousse in Valrhona Chocolate Dumpling, Semidried Tomato Sage Butter Sauce, Burrata Cheese, Herbs Oil |
| (D) (SF) |
| 48 |
| Coconut Crusted Ocean Catch |
| With Seasonal Vegetable, Fondant Potato, Olive Tomato Confit Sauce |
| (D) (SF) |
| 53 (*5) |
| Sous Vide Beef Short Ribs |
| 4 Hrs. Slow Cooked Boneless Beef Ribs, Herbs Polenta, Parisian Vegetable, Valrhona Chocolate Sauce |
| (D) (GF) |
| 68 (*28) |
| Grilled Ocean Catch * |
| Catch of the Day with Saffron Tarragon Sauce, Seasonal Vegetables and Ratte Potato Puree |
| (D) (GF) (SF) |
| 48 |
| Duck Two Ways |
| Confit Style Duck Leg, Roasted Breast Meat Served with Mushroom Risotto, Herb Salad, Natural Jus, Corn Chips |
| (A) (D) (GF) |
| 58 (*13) |
| Smoked Ocean Catch |
| Confit Potato, Ratatouille Vegetable, Tomato Fondue, Lemongrass Coconut Velouté |
| (SF) |
| 55 (*8) |
| Sous Vide Chicken Roulade * |
| Asparagus with Pea Puree, Seasonal Vegetables, Stuffed Mushroom, Chicken Velouté. |
| (D) (GF) |
| 48 |
| Roasted Tuna Loin |
| Ratte Potato Mousse, Seasonal Vegetables, Japanese Inspired Soy Butter Sauce |
| (D) (GF) (SF) |
| 53 (*5) |
MAIN COURSES
| Indulge in another transcendent experience here at firedoor which includes an epicurean Adventure in the care of our customized josper oven. Designed to grill, and roast fresh meat and seafood at optimal temperatures, you are guaranteed a unique taste, infused with a luxurious smoky flavor. |
| Australian Black Angus Prime Rib Cutlet 1.2kg |
| Served with Fondant Potato, Sauteed Asparagus, Red Wine and Peppercorn Sauce. |
| (A) (D) |
| 160 (*120) |
| Ideal For Two Sharing |
| Australian Westholme Wagyu Striploin 180g (Grade 6) |
| Served with Confit Roast Potatoes, Seasonal Vegetables and First Press Extra Virgin Olive Oil |
| (D) (GF) |
| 95 (*55) |
| Australian Margaret River Beef Tenderloin |
| Served with Baby Vegetables and Pinotage Wine Reduction |
| (A) (D) (GF) |
| 75 (*35) |
| Australian Grain Fed Lamb Chop |
| Served with Roasted Root Vegetables and Thyme Tapenade Jus Offer on side (mint, horseradish, mustard) |
| (D) |
| 68 (*28) |
MAIN COURSES
| Singapore Chilli Lobster from the Wok |
| Garlic, Sweet Chilli Tomato Sauce and Egg, Fried Steamed Bun |
| (S) (SF) |
| 83 (*43) |
| Peppercorn Stir-Fried Lobster from the Wok |
| Cracked Black Peppercorn, Curry Leaves, Sautéed Vegetables and Stir-Fried Rice on the Side |
| (S) (SF) |
| 83 (*43) |
| Gingered Stir-Fried Lobster from the Wok |
| Onion Ginger, Fresh Basil Herbs, Asparagus Spears and Stir-Fried Rice on the Side |
| (SF) |
| 83 (*43) |
| Braised Lobster Vermicelli from the Wok |
| Spring Onion, Bean Sprout and Red Onion with Eggs in Sesame Soya Sauce |
| (SF) |
| 83 (*43) |
| Josper Grilled Lobster |
| Served with Herb Butter, Sauteed Wild Mushrooms, Roasted Vegetables and Confit Potato |
| (D) (SF) |
| 83 (*43) |
MAIN COURSES
| Inspired by slow food philosophies where pure, seasonal ingredients are valued, plant-based experience aligns with nature to deliver delightful dishes that are good for your body, soul, and our planet. |
| Pumpkin Ravioli * |
| Truffle Foam, Porcini Sponge, Artichoke and Micro Herbs |
| (D) (V) |
| 40 |
| Warm Beetroots * |
| Poached Pear Confit, Roasted Walnut, Balsamic Glazed Fermented Soybean, Orange Yoghurt Sauce |
| (D) (GF) (N) (V) |
| 40 |
| Yakitori Celeriac Mille-Feuille * |
| Purple Potato, Crusted Tofu, Teriyaki Jus, Capers and Warm Tomato Concasse |
| (GF) (VG) |
| 40 |
| Durian Fruit Experience |
| Durian Mousse in Crepe Roll, Durian Cake Slice, Durian Ice Cream with Caramel Sauce, Almond Flakes |
| (D) (N) |
| 26 (*6) |
| Digestif To Pair – Clos L'abeilley Sauternes, France 20 |
| Crème Custard * |
| Egg Custard with Vanilla Ice Cream on Side, Chocolate Waffle |
| (D) |
| 24 |
| Digestif To Pair – Remy Martin VSOP 24 |
| Tarte Fine Aux Pomme * |
| Thin Crust Baked Apple Cinnamon Tart with Vanilla Ice Cream |
| (D) |
| 24 |
| Digestif To Pair – Niepoort Ruby Dum Port 12 |
| Coconut Caramel Bar * |
| With Peanut Butter, Berries, Dried Apricot, Caramel Sauce |
| (D) (GF) (N) |
| 24 |
| Digestif To Pair – Ron Zacapa 23 Years 20 |
| Tropical Bavaroise * |
| Mango Flan, Passion Fruit coulis, Lychee Sorbet, Salted Pineapple with Mango Confit |
| 24 |
| Digestif To Pair – Gaja Grappa Nebbiolo Barrique ‘Sperss’ 26 |
| Valrhona Chocolate Fondant |
| Warm Chocolate Cake with Moist Chocolate, Chocolate Tuille, And Berry Sauce |
| (D) (N) |
| 26 (*6) |
| Digestif To Pair – Macallan Fine Oak 12 Years 26 |
| Fruit Symphony * |
| Fruit Brochette, Fruit Shooter, Raspberry Jelly, Berries, Durian Ice Cream, Coconut Chips |
| (GF) (VG) |
| 25 |
| Choice of Two Scoops – Ice Cream * |
| Banana, Mango, Vanilla, Valrhona, Espresso, Coconut, Durian Fruit |
| (D) (GF) |
| 17 |
| Choice of Two Scoops – Sorbet * |
| Sorbet - Passion Fruit, Lemon, Lychee, Mix Berries |
| (GF) (VG) |
| 17 |
| Assiette De Fromage |
| “For The Cheese Lover” |
| (D) (N) |
| 38 (*8) |
| Digestif To Pair – Grappa Di Brunello Di Montalcino 22 |
EXCLUSIVE DIGESTIVES
| Nonino Grappa Chardonnay Barrique |
| 20 |
| Moet & Chandon Marc |
| 26 |
| Nonino Grappa Picolit |
| 55 |
EXCLUSIVE DIGESTIVES
| Balvenie Doublewood “12 Years” |
| 24 |
| Nikka Yoichi, Japanese |
| 30 |
| Macallan “18 Years” |
| 48 |
| Glenfiddich “25 Years” |
| 70 |
EXCLUSIVE DIGESTIVES
| Hennessy XO |
| 40 |
| Rémy Martin XO |
| 45 |
| Hennessy Paradis Extra |
| 145 |
| Rémy Martin Louis XIII Grande Champagne |
| 425 |
| Hennessy Richard Extra Rare |
| 495 |
