| Vietnamese Pork and Shrimp - Cha Gio with Sweet Chilli and Basil Dipping Sauce |
$7.50 |
|
| Indochine Inspired Grilled Angus Beef Kabab and Asian Pesto |
$8.00 |
|
| Wok Simmered Mussel, Tomato and Saffron Broth and Bacon |
$8.50 |
|
| Roasted Duck, Fresh Water Cress, Pistachio, Goat Cheese and Hoisin Balsamic Vinaigrette |
$8.00 |
|
| Pan Seared Panko Crabmeat Cake and Spicy Miso Scallion Aioli |
$9.50 |
|
| Asiatique Slow Cooked BBQ Pork Rib and Pickled Root Vegetables |
$9.50 |
|
| Woked Spicy Lamb, Red Capsicum, Maui Onion and Sweet Potato Basket |
$8.00 |
|
| Soft Shell Crab, Roasted Garlic Tempura, Petite Hydroponic Mik and Wasabi Caesar Dressing |
$8.50 |
|
| Smoked Crawfish Quesadilla, Capriole Farm Goat Cheese Shiitake and Asian Salsa |
$9.00 |
|
| Sesame Crusted Ahi Tuna, Tataki Style, Hijiki and Wasabi |
$8.50 |
|
| Duet of Shrimp Pork Gyoza, Wok Sauteed Cabbage and Spiced Wild Mushroom Shallot Sauce |
$8.00 |
|
| Pan Seared Baby Squid, Shrimp Mousse, Pickled Root Vegetable and Sweet Chili Basil Sauce |
$8.00 |
|
| Locally Grown Hydroponic Mixed Greens |
$6.00 |
|
| Soup |
$5.00 |
|
| Wok Seared Pacific Salmon with Roasted Shallot, Tomato Concasse and Sichuan Hot oil |
$22.00 |
|
| Sauteed Scallop, Fresh Water Tiger Prawn and Garden Vegetables with Spicy Thai Basil Sauce |
$21.00 |
|
| Seafood Bouillabaise, Saffron Tomato Borth and Fresh Water Cress |
$22.00 |
|
| Ginger Crusted Sea Bass, Noodle Vegetables and Shiitake Scallion Cream Sauce |
$24.00 |
|
| Peppercorn Ahi Tuna, Tataki Style, Ginger Crisps, Sauteed Vegetables and Yin-Yang Wasabi Drizzle |
$25.00 |
|
| Paprika Diver's Scallop, Grilled Asparagus, Truffled Smashed Peruvian Potato and Tomato Cardamon Sauce |
$23.00 |
|
| Tamarind Glazed Halibut, Fresh Water Cress and Red Pepper Sake Coulis |
$22.00 |
|
| Hoisin Marinated Pekin Duck Breast, Roasted Tiger Prawn, Pickled Root Vegetables and Espresso-Cabernet Reduction |
$23.00 |
|
| Char Grilled Lemongrass Scented Angus Tenderloin Steak, Sauteed Grilled Vegetables and Shiitake Shallot Ragout |
$25.00 |
|
| Roasted Garlic Rosemary Marinated Lamb Chop Pickled Root Vegetables, Warm Mango Thyme Coulis and Balsamic Syrup |
$25.00 |
|
| Oven Roasted Dry Rubbed Young Veal Chop, Truffled Smashed Peruvian Potato, Pickled root Vegetables and Lemongrass Tomato Sauce |
$23.00 |
|
| Five Spice Pork Chop, String Bean, Chinois Black Bean and Fresh Fruit Chutney |
$22.00 |
|
| Cappucino Panna Cotta, Orange Biscotti, Amaretto Caramel and Cardamon Froth |
$6.50 |
|
| Bitter Chocolate Torte, Espresso Ice Cream, Passion Fruit Verbena Coulis and Fresh Fruit Salad |
$6.50 |
|
| Assorted Creme Brulees |
$6.50 |
|
| Asiatique Ice Creams Sorbet Trio |
$6.50 |
|
| Mango Ginger Cake, Sarawak Peppercorn Caramel and Roasted |
$6.50 |
|
| Pineapple Coconut Ice Cream |
$6.50 |
|
| Autumn Spiced Pumpkin Cheesecake, Graham Cracker Shortbread Crust and Cardamon Cream |
$6.50 |
|
| Five-Course Menu |
$45.00 |
|
| Five-Course Menu with Wine Pairing |
$60.00 |
|
| Five-Course Seafood Menu |
$45.00 |
|
| Five-Course Seafood with Wine Pairing |
$60.00 |
|
| Five-Course Vegetarian Menu |
$40.00 |
|
| Five-Course Vegetarian Menu with Wine Pairing |
$55.00 |
|
