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Open daily 7am-9.30pm

Ingredients

• 700-1000 gm diced lobster
• 50 gm butter
• 30 gm chopped garlic
• 30 gm chopped onion
• 30 gm chopped shallot
• 1 oz Pernod
• 1 oz white wine
• 5 gm oregano
• 50 gm coconut milk
• 50 gm condensed milk
• 20 gm chives
• 1 tsp Lea & Perrins sauce
• 1 tsp lemon juice
• 1/2 tsp Tabasco

For the salad

• 80g mixed salad leaves
• 20g yam beans
• 20g green papaya
• 4 steamed medium sized prawns
• 2 cherry tomatoes
• 20g roasted cashew nuts

For seasoning

• 2 tbsp pure virgin olive oil
• ½ tbsp balsamic vinegar
• ½ tbsp red wine vinegar
• 1 small red onion thinly chopped
• 3 leaves of fresh mint thinly chopped
• 1 bird chili thinly chopped
• salt & pepper

For decoration

• 1 red cabbage leaf (the whole leaf)
• a few mint leaves (whole leaves)
• chives
• 2 cherry tomatoes
• 1 tsp deep fried red onion, shredded
• 1 mangosteen fruit (seasonal availability)

Preparation
Mix the ingredients of the salad.

Prepare the seasoning by mixing the ingredients in a bowl; add the mixed salad.

On the plate lay out the red cabbage leaf, garnish with the seasoned salad and top with the deep fried shredded red onions. Decorate with the mint leaves, the chives, cherry tomatoes and the mangosteen fruit.

Ingredients

• 100g yellowtail scad fillet
• 100g mashed potato
• 30g corn beer
• 15g capers
• 20g dill
• 15g endives
• 30g crispy seaweed
• 10g lemon basil microgreen
• 50g chopped onion
• 20g kaffir lime leaves
• 30g orange zest
• 100g orange juice

Corn Beer

• 200g sweetcorn
• 1 bottle beer (marinate for 8 hours)

Open daily 6pm-10.30pm

Ingredients

• 300g mutton
• ½ cup yoghurt
• ½ cup tomato purée
• 3 chopped onions
• 3 tbsp oil
• 1 tbsp ginger paste
• 1 tbsp garlic paste 
• 1 tbsp coriander powder
• ½ tbsp turmeric 
• 1 tbsp cumin
• ½ tbsp black pepper 
• 1 tsp Kashmiri chili powder
• ½ tbsp cinnamon powder
• ½ tsp garam masala
• 3 cloves
• 3 green cardamoms
• 2 bay leaves
• chopped coriander

Method
Heat the oil, add garam masala. Add the sliced onions. Sautée till golden brown. Add mutton and sautée on high heat. Add ginger-garlic paste, reduce heat and add coriander, chili and cumin. Sautée on medium heat. Add the tomato purée and sautée. Add 3 cups of water and cook. Whisk the yogurt, add to the mutton. Add garam masala and cinnamon powder. When it starts boiling, remove from heat. Garnish with chopped coriander.

Ingredients

• 100 gm Norwegian salmon
• 10 ml Lemon juice
• 20 gm Rocket salad
• 100 gm Tomato concasse
• 100 gm Avocado
• 20 ml Extra Virgin Olive Oil
• 10 gm Pink sweet pepper
• 1/5 pc Italian lemon slice
• 10 gm Salt
• 2 gm Black pepper

Young spinach leaves, potato purée, shaved garlic cream, white truffle oil

Open from 6pm-1am

Ingredients

• 200 gm Grouper fish fillet
• 5 gm Salt
• 5 gm Pepper
• 10 gm Olive oil
• 10 gm Baby carrot
• 30 gm Onion cut 1 inch
• 40 gm Asparagus
• 20 gm Zucchini
• 20 gm Black quinoa
• 10gm Dried apricot
• 10 gm Onion
• 30 gm Apricot halves
• 5 gm Spring onion

For mango emulsion
½ mango | ½ pc orange juice | 1 tsp lemon juice | 1 tbsp honey | ½ tsp Dijon mustard | ½ tsp red wine vinegar | salt to taste | 6 tbsp olive oil

For foie gras
Two foie gras, each ½ inch thick | black pepper | sea salt

For sweet cracked almonds
25gm butter | 25gm red sugar powder | 20gm brown sugar | 10gm orange juice | 13gm flour | 20gm almonds

For apple in honey red wine
30gm small apple balls | 20ml red wine | 3 tbsp honey | 2gm orange peel | cinnamon