Prosciutto and Melon
Prawn and Betel Leaf
Duck Liver Terrine
Mussels and Chorizo
EAT ME RESTAURANT
Modern International Regional
MENU
STARTER MENU
      EXCERPTS & RECOMMENDATIONS

VEGETABLES & GRAINS
ROYAL PROJECT BEET ROOT SALAD W/ THYME, FETA CHEESE
MOUNTAIN BREAD NACHOS W/ GRUYERE & SPICY SALSA
HEIRLOOM TOMATO SALAD W/ OLIVE OIL ICE CREAM, MINT, BASIL & PARMESAN



FISH & SHELLFISH
GRILLED TIGER PRAWNS W/ TOM YUM SPICED OLIVE OIL
PAN-SEARED ALASKAN SEA SCALLOPS W/ CHORIZO & BLACK EYE PEA PUREE
SALMON GRAVLAX W/ ESPRESSO MUSTARD EMULSION



MEAT & POULTRY
BLACK CHICKEN, RED PAPAYA, TOASTED COCONUT, CHILLI & LIME SALAD W/ BETEL LEAF
AUSTRALIAN WAGYU STEAK TARTARE W/ FRIED QUAIL EGG & SPICY AIOLI



MAIN COURSE MENU
      EXCERPTS & RECOMMENDATIONS

VEGETABLES & GRAINS
CHICKPEA SALAD W/ HEIRLOOM CARROTS & PAN SEARED HALOUMI
FIG & BLUE CHEESE RAVIOLI W/ WALNUTS, ROSEMARY & BROWN BUTTER
RISOTTO W/ PRESERVED BLACK TRUFFLE & PECORINO CHEESE



FISH & SHELLFISH
PAN SEARED THAI BARRAMUNDI W/ SPICY COCONUT BROTH
FRUIT DE MER W/ TIGER PRAWNS, SEA SCALLOPS, GREEN MUSSELS, CLAMS & TOMATO
INDIAN KEDGEREE W/ SMOKED COD RICE, SMOKED OCEAN TROUT & TIGER PRAWN



MEAT & POULTRY
CRISPY SKIN DUCK CONFIT W/ HONEYED BRUSSEL SPROUTS & PROSCIUTTO
SPICY LEMONGRASS CHICKEN W/ GREEN MANGO SALAD
LAMB RACK W/ HARISSA YOGHURT, CHICKPEA, EGGPLANT & MINT






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GROUP MENUS available for groups of eight or more.

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