summerhouse menu 2017 v2(web)d2jzxcrnybzkkt.cloudfront.net/uploads/2017/04/... · 2017. 4. 7. ·...
TRANSCRIPT
• D I N N E R M E N U •
D E S S E R T
All prices are subject to 10% service charge & prevail ing government taxes
B U T T E R M I L K S O R B E T 1 4Cucumber | Dil l | Dog fennel | Labneh | Jambu
“ H O R L I X | B A N D U N K | M Y L O ” 1 4Balinese chocolate sorbet | Malt parfait | Rose
W E L C O M E T OT H E S U M M E R H O U S E
In a setting imbued with a deep sense of belonging and comfort , this is where
every meal is savoured; where every dish is prepared with heart , and harvests from
the garden. . . A spell of never ending summer. A magical home away from home.
“My happy memories
are your carefree moments.”
Flo r i an Ridde rCHEF DE CUISINE
S T A R T E R
A L A C A R T E M E N U
M A I N
All prices are subject to 10% service charge & prevail ing government taxes
A v a i l a b l e f r o m W e d n e s d a y t o S u n d a y 1 8 0 0 t o 2 1 3 0
G R I L L E D L I V E P R A W N S 1 7Yam Gnocchi | Anchovie crème fraiche | Crispy sakura ebi |Purple sweet potato leaves
B E E F T A T A R 1 7Passion fruit-brown butter | Pickled chil l i | Mint | Gri l led mushroom from Kranji Farm
B E E T R O O T 1 8Raspberry pickled beetroot | Barley | Black sesame | Fried shallots | Ricotta
P U M P K I N A N D S W E E T P O T A T O 1 8Brie cheese| Egg yolk puree | Passion fruit | Chive | Marigold
B U C K W H E A T P O R R I D G E 1 6Bacon | Parmesan | Chinese spinach | Sunflower seeds
B U T T E R P O A C H E D R E D S N A P P E R 3 8Ikura caviar | Foie gras | Truffle | Finger Lime
I B E R I C O P O R K 3 672-hour sous vide collar | Lemon crème fraiche |Chamomile onion | Chervi l sauce
I N K A G R I L L E D T A J I M A W A G Y U B O L A R B L A D E 5 6Roselle sambal ketchup | Seng kuang | Plum and sesame Jus
1 2 8 + +
P e r p e r s o nM i n i m u m 2 p a x o r d e r s o f C o l l e c t i v e F a r m i n g M e n u
L a s t o r d e r f o r C o l l e c t i v e F a r m i n g M e n u i s a t 9 : 1 5 p m
A v a i l a b l e f r o m W e d n e s d a y t o S u n d a y 1 8 0 0 t o 2 1 3 0
M i n i m u m 2 p a x o r d e r s o f C o l l e c t i v e F a r m i n g M e n uL a s t o r d e r f o r C o l l e c t i v e F a r m i n g M e n u i s a t 9 : 1 5 p m
S U M M E R H O U S E B U T T E R A N D B U T T E R M I L K S O U R D O U G H
U N I P A S T AUni-soy sauce ice cream | Ikura | Toasted nori
B E E F T A T A RGril led mushroom | Passion fruit-brown butter | Pickled chil l i
G R I L L E D L I V E P R A W N SYam Gnocchi | Anchovie crème fraiche | Crispy sakura ebi | Purple sweet potato leaves
B E E T R O O TRaspberry pickled beetroot | Barley | Black sesame | Fried shallots | Ricotta
P A N Z A N E L L AEggplant | Mild goat cheese | Chive oil | Tomato broth
B U C K W H E A T P O R R I D G EBacon | Parmesan | Chicken skin | Garden leaves | Sunflower seeds
B U T T E R P O A C H E D R E D S N A P P E RIkura caviar | Foie gras | Truffle | Finger Lime
I N K A G R I L L E D T A J I M A W A G Y U B O L A R B L A D ERoselle sambal ketchup | Seng kuang | Plum and sesame jus
B U T T E R M I L K S O R B E TCucumber | Dil l | Dog fennel | Labneh | Jambu
“ H O R L I X | B A N D U N K | M Y L O ”Balinese chocolate sorbet | Malt parfait | Rose
All prices are subject to 10% service charge & prevail ing government taxes
C O L L E C T I V E F A R M I N GM E N U S
Combining heart , heritage and seasonal ingredients at the peak of their flavors ,
Chef de Cuisine, Florian Ridder dedicatedly curates a selection of unforgettable
dishes. Let your palate delight in the pure, fresh flavours of Spring.
8 8 + +
P e r p e r s o n
S U M M E R H O U S E B U T T E R A N D B U T T E R M I L K S O U R D O U G H
G R I L L E D L I V E P R A W N SYam Gnocchi | Anchovie crème fraiche | Crispy sakura ebi | Purple sweet potato leaves
P A N Z A N E L L AEggplant | Mild goat cheese | Coriander oi l | Tomato broth
B U C K W H E A T P O R R I D G EBacon | Parmesan | Chinese spinach | Sunflower seeds
B U T T E R P O A C H E D R E D S N A P P E RIkura caviar | Foie gras | Truffle | Finger l ime
I B E R I C O P O R K72-hour sous vide collar | Lemon crème fraiche | Chamomile onion | Chervi l sauce
F L O W E RGuava yoghurt sorbet | Lychee-coconut mousse | Raspberry puree | Rose meringue
All prices are subject to 10% service charge & prevail ing government taxes