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ON THE GRILL - Steak
Fire Meets Preference
How adventurous is your steak palate?
Some guests seek familiarity.
Others seek discovery.
Answer a few simple questions and discover which steak belongs in your Fire Feast.
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Cold Appetizers
FRESH OYSTER
Irish Premium Oyster | Citrus Granita | Smoked Tequila Lime Foam
SEABREAM CEVICHE
Coal Kissed Sea Bream | White Tiger’s Milk | R2E2 Mango Puree | Lemon Dill Oil
TATAKI CURED SCALLOP
Hokkaido Scallop | Roasted Jerusalem Artichoke | Green Oil Beurre Blanc
CRAB & UNI
Blue Swimmer Crab Salad | Sea Urchin | Tobiko | Chives Flower
MIXED SALAD & ICE CREAM
Mesclun | Charred Orange | Pomegranate | Burnt Honey Ice Cream
EMBER-ROASTED HARVEST VEGETABLES
Brown Butter Quinoa | Caesar Dressing | Mixed Vegetables
Warm Appetizers
Mains
CHARRED OYSTER
Irish Premium Oyster | Charred Spring Onion | Cilantro Jalapeno Foam
EMBER GRILLED FENNEL WITH CLAMS
Australian Fennel | Ikura | Caviar | Clam Jus
FOIE GRAS
Pan-Seared on Coal | Onion Tarte Tatin | Poached Cherry | Red Wine Jus
ABALONE & SUNCHOKE
Grilled South African Abalone | Beef Tallow | Seafood Citrus Broth | Pickled Sunchoke | Fennel Salad
LIVE SCALLOP
Charred Hokkaido Scallop | Australian Leek Fondue | Savory Kombu Foam
CARABINEROS
Charcoal Grilled | Shrimp Broth Risotto | Champagne Velouté
BOUILLABAISSE & KOKOTXAS
Grilled Cod Throats | Caramelised Onion | Crab Rillettes | Seafood Saffron Broth
Mains
SURF & TURF
Grilled half Canadian lobster | 220g Wagyu tenderloin | charred lemon | burnt butter
A5 WAGYU WITH SEASONAL ACCENTS
Morel Mushrooms | Caviar | Pickled Celeriac | Charred Asparagus | Celeriac Purée | Black Garlic | Watermelon Radish Gel | Beef Jus
LOBSTER PAELLA
Half Canadian lobster | saffron seafood arborio rice | white wine | confit garlic aioli & chives allium
BLACK COD
Pan seared miso cod | Pommes Anna | black garlic puree | fish velouté | crispy squid ink cracker
| basil oil
| basil oil
TRIO OF LAMB
Braised lamb shoulder l truffle infused lamb loin l glazed lamb rib with malta & panko l barley risotto l mixed berry gel l pickled mustard seeds l deeply aromatic smoked lamb jus
AGED DUCK BREAST & FOIE GRAS
Seared aged duck breast | parsnip puree | charred grape | foie gras with duck bacon | orange demi glace
TRUFFLE PAPPARDELLE
Pappardelle | sautéed wild mushroom | truffle pate | grated Manchego cheese | egg yolk | fresh Italian summer truffle
TURKEN CHICKEN
Josper-Grilled Dry-Aged Half Chicken | Charred Endive
LAMB SPARERIBS
Grilled NZ Lamb Spareribs | Balsamic Glaze | Minted Spice | Buttered Bean | Chimichurri
TURBOT
Grilled Whole Turbot (800g-900g) | Nut-Brown Caper | Lemon
Desserts
DRY AGED BURNT CHEESECAKE
Compressed digestive biscuits with dry aged fat butter as base |
creamy burnt cheesecake | white
chocolate Chantilly
creamy burnt cheesecake | white
chocolate Chantilly
ECHOES OF TONKA
Tonka panna cotta | roasted pecan nut | lemon fluid gel | apple lemon sphere | vanilla caramel ice-Cream
PRALINE CARAMEL
Praline mousse | nutty caramel | almond dacquoise | sea salt caramel | coffee ice cream
THE DARK PRALINE
Pecan Praline | Chocolate Cake | Dark Chocolate 70% | Opaline Tuile | Roasted Hazelnut | Chocolate Soil | Brown Butter Ice Cream
STRAWBERRY BLOSSOM
Strawberry | Mascarpone | Whipped Ganache | Hazelnut Cake | Strawberry Foam | Oat Crumble | Straberry & White Peach Sorbet
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