3
By Chef Evert Onderbeke A LA CARTE MENU LIGHT BITES PREMIUM IRISH OYSTERS (3PCS) 55 KOREAN FRIED CHICKEN WINGS 30 Naked, Ponzu or Baked Gochujang Chili Sauce BELGIAN BROWN SHRIMP CROQUETTE 35 MIXED SPANISH OLIVES 35 Crispy Parsley, Citrus Gel TAPAS PLATE (For 2 Person) 95 TERENGGANU KEROPOK LEKOR 10 Beef Bresaola, Turkey Chorizo, Marinated Olives, Homemade Pencicah Sauce Turkey Salchichon, Boquerones, Sweet Peppers SMALL PLATES YELLOWTAIL KINGFISH & 55 EL BULLI INSPIRED TORTILLA 45 SPENCER GULF PRAWNS CEVICHE Caramelised Sweet Onion, Organic Egg from Pahang, Pomelo, Avocado, Nutmeg Asam Boi Granita Potato-Truffle Espuma GRILLED SPANISH OCTOPUS 55 DUCK CONFIT PAPPARDELLE 55 Bumbu Bali Coulis, Grilled Artichoke, Bottarga Black Autumn Truffle, Aged Parmigiano Reggiano SEARED HOKKAIDO SCALLOPS 85 PAN FRIED FOIE GRAS 65 Homemade Tagliatelle, Cod Roe Butter Quince Gel, Grape Juice Reduction ESCARGOTS PETIT GRIS & FROG LEGS 60 BEEF TENDERLOIN TARTARE 55 Porcini Mushroom, Tomato, Garlic-Herbs Butter Fermented Black Beans, Keropok Kulit, Piquillo Pepper Sorbet HOT SMOKED SCOTTISH SALMON 50 MARINATED GOATCHEESE 45 Miso Cremeux, Pickled Vegetables, Herbs Salad, Caramelised Fig, Savoury Macaron, Green Pea-Chorizo Sorbet Basil Ice-Cream BELGIAN MUSSEL POT 50 PORTOBELLO MUSHROOM SOUP 35 White Wine, Herbs Butter Crispy Shallot, Basil Oil MAINS FISH & SEAFOOD GRILLED SPANISH TURBOT 120 SLOW COOKED NORWEGIAN COD 85 Sautéed Baby Spinach, Lobster Béarnaise, Mussels, Cockles, Brown Shrimp, Leek Fondue, Bouillabaisse Puree Crab Emulsion TEMPEH CRUSTED AUSTRALIAN BARRAMUNDI 90 SALT BAKED NORTH SEA SEA BASS 120 Prawn Dashi, Prawn Dumplings, Baby Vegetables Aubergine, Fennel, Tomato, Olive, Anchovy WILD FRENCH DOVER SOLE À LA MEUNIÈRE 190 WILD CAUGHT SEA KING PRAWNS 65 Spring Onion, Mushroom-Brown Shrimp Duxelle, Angelhair Aglio Olio, Basil Oil Crushed Desiree Potato MEAT & POULTRY DUCK CONFIT + SAUSAGE + FOIE GRAS 75 ROASTED SPRING CHICKEN 55 Baby Vegetables, Duck Consommé Rendang Spices, Grilled Green Asparagus, Chicken Jus WAGYU BEEF PLATTER 195 LAMB 3 WAYS 110 Roasted Bone Marrow, Grilled Striploin, Braised Cheek, Apple-Honey Glazed Ribs, Grilled Tenderloin, Red Wine Sauce, Kizami Wasabi Braised Shank, Black Garlic & Onion Puree, Balinese Corn Salsa, Kale Cannelloni BLACK ANGUS TENDERLOIN 120 GRILLED IBERICO LAMB RIBS 95 Roasted Sunchoke Puree, Grilled Baby Vegetables, Roasted Australian Leek, Anchovy Butter, Long Pepper Sauce Desiree Potato Fondant ABERDEEN ANGUS ON THE BONE 60/100gr DUTCH VEAL RACK 65/100gr SIDES BELGIAN FRIES 15 ROASTED BRUSSELS SPROUTS 25 Mayonnaise, Andalouse Sauce Beef Bacon, Walnut RUSSET POTATO MASH 15 SAUTEED MUSHROOMS 20 Salted Raw Butter, Chives Garlic Butter, Tarragon CAMERON HIGHLAND MIXED SALAD 20 HONEY GLAZED BABY CARROTS 25 Homemade Pickles, Vine Ripened Tomato, Garlic Chips Citrus Dressing HOMEMADE TRADITIONAL KIMCHI 15 All prices are subject to 10% service Charge & 6% SST applies to the total bill amount SIGNATURE SET CHEF’S AMUSE BOUCHE ~~~ YELLOWTAIL KINGFISH & SPENCER GULF PRAWNS CEVICHE Pomelo, Avocado, Nutmeg Asam Boi Granita OR DUCK CONFIT PAPPARDELLE Black Autumn Truffle, Aged Parmigiano Reggiano OR BELGIAN MUSSEL POT White Wine, Herbs Butter ~~~ TEMPEH CRUSTED BARRAMUNDI Prawn Dashi, Prawn Dumplings, Baby Vegetables OR GRILLED BLACK ANGUS RIBEYE Glazed Baby Vegetables, Bordelaise Sauce, Desiree Potato Confit ~~~ CHOICE OF DESSERT PETIT FOURS RM 175 DEGUSTATION MENU CHEF’S AMUSE BOUCHE ~~~ YELLOWTAIL KINGFISH & SPENCER GULF PRAWNS CEVICHE Pomelo, Avocado, Nutmeg Asam Boi Granita ~~~ SEARED HOKKAIDO SCALLOP Homemade Tagliatelle, Cod Roe Butter ~~~ PAN FRIED FOIE GRAS Apple Compote, Belimbing Buluh ~~~ GRILLED SPANISH TURBOT Sautéed Baby Spinach, Lobster Béarnaisse, Bouillabaisse Puree ~~~ GRILLED WAGYU STRIPLOIN Young Carrot, Cévennes Onion, Potato Gratin, Red Wine Sauce OR GRILLED IBERICO LAMB LEG Roasted Australian Leek, Anchovy Butter, Desiree Potato Fondant ~~~ BORDIER ARTISAN CHEESE OR PRE DESSERT ~~~ BLACK FOREST MOUSSE Dark Chocolate Texture, Pistachio Sponge, Salted Caramel Ice-Cream PETIT FOURS RM 300 CHEF’S TABLE RM 350 A 10 Course Tasting Menu Specially Customized For You By Chef Evert Ondebeke Using the Finest and Freshest Ingredients Possible for a truly Gastronomy Adventure
![Research Interests and - OMICS Internationalkeropok lekor industry in Terengganu. FRGS-2 Grants (Ministry of Higher Education, Malaysia). • 2014-2017 [200,000RM, applied]: Development](https://static.documents.pub/doc/80x56/5e46e941458c3e599d37715a/research-interests-and-omics-international-keropok-lekor-industry-in-terengganu.jpg)
