| Starters |
| Blackened beef salad with Asian greens, sesame Thai chili dressing and blue cheese crumble 370 |
| House-cured salmon strips tossed with Tagaytay greens, sugar beets, dill sauce and topped with red lumpfish caviar, onion rings and crispy potato chips 370 |
| Rare tuna tataki slices with a Niçoise-style salad in lime-cilantro dressing 330 |
| House salad of fresh Tagaytay greens, sweet bell pepper, cucumber and apple slices, tomato wedges, roasted walnuts and fetta cheese tossed in your choice of balsamic or raspberry vinaigrette 260 |
| Pan-seared foie gras and grilled Fuji apples slices served with a mixed green salad tossed in light citrus dressing and a balsamic brown sauce reduction 825 |
| Soups |
| Fresh pumpkin soup topped with roasted pumpkin seeds and chives 145 |
| Chicken consommé with julienne vegetables and tapioca pearls 180 |
| Grilled tomato soup topped with whole wheat herb croutons 145 |
| Pasta and Risotto |
| Angel hair pasta tossed in fresh garlic, cilantro, chili flakes, pan-fried beef slivers and strips of red and green bell peppers 290 |
| Penne pasta baked with broccoli, cream cheese sauce and topped with cheddar and parmesan cheeses and slices of US Angus top blade 310 |
| Fettuccine pasta in black truffle cream sauce with smoked garlic sausage and shitake mushrooms 360 |
| Asparagus and mushroom risotto with home-made sweet fennel sausages 310 |
| Tomato and basil risotto with toasted pine nuts 290 |
| Meat & Seafood |
| Braised Australian lamb shank served with saffron-herb risotto, whole roasted garlic and lamb stock reduction 740 |
| Roast French duck breast set on a warm couscous salad with Pedro Ximenez sauce and apricot batons 740 |
| Grilled prawns with angel hair pasta, wilted arugula, shitake mushrooms and white butter sauce 625 |
| Grilled Norwegian salmon fillet with butter-glazed vegetables, warm couscous salad and Dalandan butter sauce 470 |
| Herb-grilled Chilean sea bass set on a ragout of green beans, diced red peppers and potatoes with yellow bell pepper sauce and arugula pesto 940 |
| From The Grill |
| US Angus Ribeye : 220 grams995 500 grams*2350 |
| US Angus Porterhouse : 350 grams1075 700 grams*1900 |
| US Angus T-Bone : 350 grams950 |
| USDA “Super Prime” Ribeye : 350 grams2075 |
| US Angus Tenderloin : 220 grams1345 |
| Steak Rubs & Toppings |
| Pepper rub 45 |
| Coffee rub 45 |
| Herb rub 45 |
| Grilled jumbo prawn 105/pc |
| Tarragon butter (20 gms) 45 |
| Foie gras butter (20 gms)115 |
| Pan-seared foie gras (30 gms) 300 |
| Grilled Meats |
| Cilantro-cardamom marinated US Angus beef kebab with capsicums and onions 760 |
| Citrus-lemongrass marinated Australian lamb chops 980 |
| BBQ pork loin with fresh cilantro and tomato-jalapeno relish 585 |
| Grilled spring chicken marinated in lemongrass and light curry and basted in annatto seed oil* 475 |
| *Please allow 25 minutes cooking time All grilled meat items are served with vegetables of the day and your choice of a side dish and sauce Splitting charge 70 |
| Additional Sides |
| Roasted garlic mashed potatoes 55 |
| Country-style potato wedges 55 |
| French fries 55 |
| Arroz a la Mexicana 55 |
| Plain rice, buttered rice, garlic rice 45 |
| Additional Sauce |
| Olive-béarnaise 40 |
| Parsley-garlic chimichurri 40 |
| Red wine shallot 40 |
| Desserts |
| Malibu Rum-poached pineapple carpaccio served with pink peppercorn, candied lime peel and home-made coconut ice cream 220 |
| Lime-infused pannacotta with passion fruit sauce and fresh tropical fruits sprinkled with toasted coconut 220 |
| Flourless chocolate cake with peanut butter-white chocolate filling 220 |
| Spice-poached pear filled with blue cheese parfait and served with red wine reduction and walnut praline 225 |
| Dark chocolate and ginger ganache tart, vanilla-caramel sauce, walnut praline and candied ginger 220 |
| Prices are subject to change without notice. Prices are inclusive of government tax and subject to 10% service charge |