Starters I1
Gourmet Cheese Platter
Main Course 26.9
Selection of award winning Kikorangi blue cheese, flavourful camembert and creamy goat cheese served with crackers Pair: Champagne / Sau. Blanc / Cab. Sauvignon
A1
Parma Ham Served with Compressed Melon Wedges
Pan Seared Foie Gras with Orange Cranberry Chutney
Blue Shell Mussels in White Wine Sauce with Fresh Parsley
C2
Norwegian Salmon Tartare with “Sous Vide” Egg & Caviar
C3
17.9
C4
TTR Signature Tomato Salad
C5
13.9
C6
Cream of Potato & Leek Soup
Classic French Onion Soup Classic French onion soup cooked with beef stock base and caramelized onions Pair: Pinot Gris / Gewurztraminer / Riesling
27.9
Slow Braised Wagyu Beef Cheek
32.9
Risotto
13.9
E1
Saffron Seafood
24.9
Mediterranean inspired; Fresh seafood and diced tomato with the right amount of cheese, finished with a dash of lemon juice Pair: Chardonnay / Rose / Riesling 9.9
9.9
A hearty cream soup made from puree of potatoes and leeks Pair: Chardonnay / Pinot Gris / Riesling
B7
63° “Sous Vide” Pork Belly with Crackling Skin
Wagyu beef cheek slow braised and served with pomme puree & red wine braised jus Pair: Barolo / Rhone Reds / Chianti
E2
Truffle Wild Mushroom A kaleidoscope of earthy flavours - medley of sautéed wild mushroom in a truffle cream sauce Pair: Pinot Noir / Barolo / Chardonnay
Puree of button and shitake mushroom with a touch of truffle oil and foam Pair: Chardonnay / Sau. Blanc / Pinot Noir
B6
28.9
Pork belly “Sous Vide” for 24 hours at 63 degrees served with pomme puree and summer vegetables & crackling skin Pair: Rose / Pinot Noir / Riesling
Hearty Soups Truffle Mushroom Puree Soup
48° Poached Norwegian Salmon Infused with Fresh Dill Herbs
18.9
Heirloom tomato, buffalo cheese, herbed croutons, tossed in a white balsamic dressing Pair: Sau. Blanc / Rose / Gewurztraminer
B3
38.9
Perfect medium rare salmon confit at 48 degrees planted on pomme puree served with Colbert sauce Pair: Chardonnay / Sau. Blanc / Champagne
Romaine lettuce, poached egg, bacon strip, garlic croutons in classic Caesar dressing Pair: Chardonnay / Sauvignon Blanc / Rose
B2
Wagyu Steak with Truffle Fries Wagyu steak grilled to perfection and served with truffle salted fries and Bordelaise sauce Pair: Cabernet Sauvignon / Barolo / Shiraz
Fresh Salads Traditional Caesar Salad
29.9
19.9
Hand chopped smoked Norwegian salmon served with a “Sous Vide” egg and finished with lumpfish caviar Pair: Chardonnay / Champagne / Pinot Noir
B1
Confit of French Duck Leg Imported French duck leg, slowly confit, served with pomme puree, grilled poached pear & orange sauce Pair: Shiraz / Pinot Noir / Riesling
Blue shell mussels simmered in white wine sauce and finished with fresh parsley Pair: Chardonnay / Champagne / Sau. Blanc
A5
26.9
17.9
Pan seared Foie Gras with orange cranberry chutney and ginger scented toast Pair: Pinot Gris / Gewurztraminer / Riesling
A6
60° “Sous Vide” French Spring Chicken Imported French spring chicken slow cooked at 60 degrees then fried to a crispy golden brown served with pomme puree Pair: Pinot Noir / Chardonnay / Rhone Reds
Parma ham lazed on compressed rock melon wedges, dressed with white balsamic dressing Pair: Rose Champagne / Chianti / Pinot Gris
A2
C1
E3
24.9
Squid Ink with Fresh Calamari Squid ink infused grains cooked to a creamy finish served with fresh calamari and finished with parmesan cheese Pair: Chardonnay / Rose / Pinot Noir
9.9 *All prices are subject to 10% service charge & prevailing government taxes
24.9
Finger Food to Share I2
Spicy Chicken Wing
12.9
Served with self-concocted BBQ sauce Pair: Beer / Sparkling Wines / Sauvignon Blanc
I3
White Truffle Salted House Fries
12.9
Fries tossed with white truffle salt and summer truffle oil served with truffle mayonnaise Pair: Beer / Sparkling Wines / Chardonnay
I4
Calamari Ring Served with homemade tartar sauce Pair: Beer / Sparkling Wines / Gewurztraminer
I5
ALA CARTE
12.9
Mozzarella Cheese Sticks
Pasta D1
Battered Dory Fish
12.9
D2
TTR Tastings Platter
28.9
D5
Assortment of finger food from the menu Pair: Champagne / Sparkling Wines
Earl Grey Crème Brulee with Poached Pear
D6
Chocolate D24 Durian Cake
D7
Tiramisu
D8
Gâteau au Fromage
D9
Grandma’s Secret Recipe Carrot Cake
K8
Panna Cotta with Berries Compote Classic Italian Panna Cotta with a melting silky texture served with homemade berries compote Pair: Moscato / Dessert Wines
Rose Sauce Parma Ham Linguine
22.9
Rose Sauce Salmon Linguine
22.9
Wagyu Beef Bolognese Spaghetti
22.9
Brunch Selections
11.9
J1
Grandma’s secret recipe of carrots with plump n' chewy raisins cake topped with sweet-tangy cream cheese
22.9
Wagyu beef mince cooked in an intense tomato sauce served with al dente spaghetti Pair: Cabernet Sauvignon / Malbec / Shiraz
11.9
A light cheese cake made without egg yolk for the health conscious to indulge in
K7
Squid Ink Calamari Spaghetti
Linguine cooked in a tangy tomato cream sauce served with chunks of Norwegian salmon Pair: Chardonnay / Sauvignon Blanc / Chianti
11.9
Layers of mascarpone cheese with coffee liqueur soaked sponge, served with berries
K6
22.9
Linguine cooked in a tangy tomato cream sauce served with Parma ham and “Sous Vide” egg Pair: Rose Champagne / Chianti / Pinot Gris
11.9
Sinful dark chocolate wrapped over cake layered with real D24 puree
K5
Truffle Cream Wild Mushroom Linguine
Intense squid ink flavours covering every inch of the spaghetti topped with fresh juicy calamari Pair: Chardonnay / Rose / Pinot Noir
11.9
Smooth egg custard infused with Earl Grey tea topped with Poached Pear and finished with a caramelised sugar top
K3
22.9
Linguine cooked al dente in a luscious truffle infused sauce with selections of forest gems Pair: Pinot Noir / Barolo / Chardonnay
Desserts K1
Basil Pesto Aglio Olio Prawn Spaghetti Spaghetti cooked al dente sautéed in basil pesto, olive oil & garlic served with a medley of prawns Pair: Sauvignon Blanc / Pinot Gris / Pinot Noir
Served with homemade tartar sauce Pair: Sauvignon Blanc / Pinot Gris / Gewurztraminer
I8
22.9
Spaghetti served with a medley of seafood tossed in sun kissed tomato pesto Pair: Chardonnay / Sauvignon Blanc / Chianti
12.9
Served with homemade marinara Sauce Pair: Sauvignon Blanc / Pinot Gris / Chianti
I7
Seafood Tomato Pesto Spaghetti
“Sous Vide” Egg Benedict
18.9
All-time favourite – Custardy eggs atop bacon strips served with hollandaise 11.9
J10 “Sous Vide” Egg Royale
18.9
Smoked salmon chunks with two “Sous Vide” eggs served and a hollandaise sauce
J11 “Sous Vide” Egg Parma Perfectly runny eggs wrapped with Prosciutto de Parma and topped with hollandaise Pair: Champagne / Sparkling Wines / Moscato
18.9