VND(,000)STARTERS
STASTERS
| Japanese scallops carpaccio with passion fruit dressing | 345 000 |
| Vol-au-vent of frog legs and salsa verde | 195 000 |
| Nha Trang oyster croquettes with Tartare sauce | 255 000 |
| Quy Nhon Prawn “langoustine” crusted with Sapa mushrooms | 310 000 |
SOUP
SOUP
| Bisque of Prawn “langoustine” and Royal custard | 160 000 |
| Pumpkin soup with porcini mushrooms and foie gras dumplings | 145 000 |
FOIE GRAS
FOIE GRAS
| Pan-seared foie gras on cookie with dry fruit marmalade and apricot jus |
370 000 |
| Foie gras poached in cloth with mango custard, port and ginger reduction |
360 000 |
MEAT & STEAKS
MEAT & STEAKS
| Roasted duck filet with stewed winter fruits and vegetables in orange sauce | 390 000 |
| Pan seared Guinea fowl filet with Mexican taco and corn emulsion, spicy chocolate drops and almonds | 420 000 |
| US Beef rumpsteak with Blue cheese butter | 465 000 |
| Sautéd Lamb chops in olive oil, aubergine mash with orange pulp and herb curry jus | 570 000 |
| Australian Rossini beef filet with pan-seared foie gras and bordelaise sauce | 660 000 |
| A Grade Kobe beef fillet, crusted with Phu Quoc black pepper | 1500 000 |
| Wagyu beef rib eye in bearnaise sauce All beef dishes are accompanied with 5 garnishes, including French fries |
1 150 000 |
SEAFOOD
SEAFOOD
| Roasted rock lobster with Vadouvan spice and saffron basmati rice |
790 000 |
| Picatta of salmon in Parma ham and artichoke salsa verde with parmesan shavings |
370 000 |
| Grilled Sea Bass and oyster tempura with traditional farmers vinaigrette | 360 000 |
DESSERT
DESSERT
| Nineteen 11 light raspberry cheese cake with crispy layers |
170 000 |
| Valrhona brownie cake, lemon cream and coffee ice cream | 160 000 |
