APPETIZERS
Freshly Shucked Fine de Claire Oysters
Half Dozen — 36
Served with mignonette, lemon and cocktail sauce.
Beef Carpaccio — 24
Thinly sliced Australian beef tenderloin, parmesan shavings, rocket leaves and truffle dressing.
Jumbo Prawn Cocktail — 26
Chilled tiger prawns with classic Marie Rose sauce.
Escargots de Bourgogne — 22
Burgundy snails baked with garlic herb butter.
Crab Cakes — 24
Pan-seared blue swimmer crab cakes with lemon aioli.
Bone Marrow on Toast — 28
Roasted beef marrow, parsley salad and grilled sourdough.
Burrata & Heirloom Tomatoes — 22
Creamy burrata, basil oil and aged balsamic.
Steakhouse Caesar Salad — 20
Romaine lettuce, crispy bacon, parmesan and anchovy dressing.
SOUPS
French Onion Soup — 18
Slow-cooked caramelised onions, beef broth and gratinated Gruyère cheese.
Lobster Bisque — 22
Creamy lobster soup finished with cognac and herbs.
Wild Mushroom Soup — 18
Forest mushrooms, truffle cream and garlic croutons.
Classic Beef Consommé — 16
Traditional clear beef broth with root vegetables.
SIGNATURE STEAKS
All steaks are served with roasted garlic, seasonal vegetables and your choice of sauce: Black Pepper, Béarnaise, Red Wine Jus, Mushroom Cream or Chimichurri.
GRAIN-FED & DRY-AGED CUTS
200g Filet Mignon — 58
Exceptionally tender centre cut.
300g Ribeye Steak — 68
Rich marbling and bold beef flavour.
300g New York Striploin — 64
Firm texture with balanced marbling.
400g T-Bone Steak — 78
Combination of striploin and tenderloin.
500g Porterhouse Steak — 118
Generous premium cut for sharing.
1.2kg Tomahawk Steak — 198
Dry-aged long bone ribeye, carved tableside.
Wagyu Ribeye MB7+ (300g) — 148
Highly marbled Australian wagyu beef.
Japanese A5 Wagyu Striploin (200g) — 198
Luxuriously rich with melt-in-mouth texture.
MAIN COURSES
Slow Roasted Prime Rib (350g) — 68
Served with Yorkshire pudding and red wine jus.
Braised Beef Short Ribs — 52
12-hour braised beef in red wine reduction.
Grilled Lamb Rack — 56
Herb crusted lamb with rosemary jus.
Atlantic Salmon Fillet — 42
Pan-seared salmon with lemon butter sauce.
Chicken Supreme — 38
Corn-fed chicken breast with truffle mashed potatoes.
Lobster Thermidor — 88
Classic baked lobster with mustard cream and cheese.
SIDE DISHES
Truffle Fries — 14
Creamed Spinach — 14
Mac & Cheese Gratin — 16
Roasted Mushrooms — 14
Buttered Asparagus — 16
Garlic Mashed Potatoes — 12
Onion Rings — 12
FLAMBÉ DESSERTS
All flambé desserts are prepared tableside.
Crêpes Suzette — 26
Classic French crêpes flambéed with Grand Marnier and orange liqueur.
Cherries Jubilee — 24
Dark cherries flambéed with cognac and served over vanilla ice cream.
Bananas Foster — 24
Caramelised bananas flambéed with dark rum.
Baked Alaska — 32
Ice cream cake finished with flambéed meringue.
DESSERTS
Sticky Date Pudding — 18
Warm toffee sauce and vanilla bean ice cream.
Classic Tiramisu — 18
Italian mascarpone dessert with espresso.
Molten Chocolate Lava Cake — 20
Warm chocolate centre with vanilla ice cream.
New York Cheesecake — 18
Baked cheesecake with berry compote.
Vanilla Crème Brûlée — 18
Classic French custard with caramelised sugar.
COFFEE & TEA
Espresso — 6
Double Espresso — 8
Cappuccino — 8
Latte — 8
English Breakfast Tea — 7
Earl Grey Tea — 7
Peppermint Tea — 7
All prices are in Singapore Dollars (SGD) and subject to service charge and prevailing government taxes.
APPETIZERS
Freshly Shucked Fine de Claire Oysters
Half Dozen — 36
Served with mignonette, lemon and cocktail sauce.
Beef Carpaccio — 24
Thinly sliced Australian beef tenderloin, parmesan shavings, rocket leaves and truffle dressing.
Jumbo Prawn Cocktail — 26
Chilled tiger prawns with classic Marie Rose sauce.
Escargots de Bourgogne — 22
Burgundy snails baked with garlic herb butter.
Crab Cakes — 24
Pan-seared blue swimmer crab cakes with lemon aioli.
Bone Marrow on Toast — 28
Roasted beef marrow, parsley salad and grilled sourdough.
Burrata & Heirloom Tomatoes — 22
Creamy burrata, basil oil and aged balsamic.
Steakhouse Caesar Salad — 20
Romaine lettuce, crispy bacon, parmesan and anchovy dressing.
SOUPS
French Onion Soup — 18
Slow-cooked caramelised onions, beef broth and gratinated Gruyère cheese.
Lobster Bisque — 22
Creamy lobster soup finished with cognac and herbs.
Wild Mushroom Soup — 18
Forest mushrooms, truffle cream and garlic croutons.
Classic Beef Consommé — 16
Traditional clear beef broth with root vegetables.
SIGNATURE STEAKS
All steaks are served with roasted garlic, seasonal vegetables and your choice of sauce: Black Pepper, Béarnaise, Red Wine Jus, Mushroom Cream or Chimichurri.
GRAIN-FED & DRY-AGED CUTS
200g Filet Mignon — 58
Exceptionally tender centre cut.
300g Ribeye Steak — 68
Rich marbling and bold beef flavour.
300g New York Striploin — 64
Firm texture with balanced marbling.
400g T-Bone Steak — 78
Combination of striploin and tenderloin.
500g Porterhouse Steak — 118
Generous premium cut for sharing.
1.2kg Tomahawk Steak — 198
Dry-aged long bone ribeye, carved tableside.
Wagyu Ribeye MB7+ (300g) — 148
Highly marbled Australian wagyu beef.
Japanese A5 Wagyu Striploin (200g) — 198
Luxuriously rich with melt-in-mouth texture.
MAIN COURSES
Slow Roasted Prime Rib (350g) — 68
Served with Yorkshire pudding and red wine jus.
Braised Beef Short Ribs — 52
12-hour braised beef in red wine reduction.
Grilled Lamb Rack — 56
Herb crusted lamb with rosemary jus.
Atlantic Salmon Fillet — 42
Pan-seared salmon with lemon butter sauce.
Chicken Supreme — 38
Corn-fed chicken breast with truffle mashed potatoes.
Lobster Thermidor — 88
Classic baked lobster with mustard cream and cheese.
SIDE DISHES
Truffle Fries — 14
Creamed Spinach — 14
Mac & Cheese Gratin — 16
Roasted Mushrooms — 14
Buttered Asparagus — 16
Garlic Mashed Potatoes — 12
Onion Rings — 12
FLAMBÉ DESSERTS
All flambé desserts are prepared tableside.
Crêpes Suzette — 26
Classic French crêpes flambéed with Grand Marnier and orange liqueur.
Cherries Jubilee — 24
Dark cherries flambéed with cognac and served over vanilla ice cream.
Bananas Foster — 24
Caramelised bananas flambéed with dark rum.
Baked Alaska — 32
Ice cream cake finished with flambéed meringue.
DESSERTS
Sticky Date Pudding — 18
Warm toffee sauce and vanilla bean ice cream.
Classic Tiramisu — 18
Italian mascarpone dessert with espresso.
Molten Chocolate Lava Cake — 20
Warm chocolate centre with vanilla ice cream.
New York Cheesecake — 18
Baked cheesecake with berry compote.
Vanilla Crème Brûlée — 18
Classic French custard with caramelised sugar.
COFFEE & TEA
Espresso — 6
Double Espresso — 8
Cappuccino — 8
Latte — 8
English Breakfast Tea — 7
Earl Grey Tea — 7
Peppermint Tea — 7
All prices are in Singapore Dollars (SGD) and subject to service charge and prevailing government taxes.