APPETIZERS
Crisp Calamari 7.000 Chilean spices, Adobo tartare sauce Canadian Lobster Salad 18.000 Frisee lettuce, citrus segment, saffron mace vinaigrette Seared Jumbo scallop 10.000 Green lentil salad, leeks fondue, lemon beurre blanc Crab Cake lollipop 8.000 Wasabi mayo, Green scallion, radish salad, yuzu vinaigrette SOUPSButternut Squash Veloute 7.000 Mushroom vinaigrette, parmesan shave, crispy sour dough bread Lobster Bisque 8.000 Lemon “crème fraîche”, garlic crouton Price subject to 15% service charge & 5% government levy
Australian Rack of Lamb 25.000 Artichoke and mushroom casserole, porcini eggplant caviar, thyme juice Surf & Turf 26.000 USDA tenderloin, grilled lobster tail Grilled Chicken Breast 13.000 Glazed roots vegetables, truffle mash, tender herbs infused natural juice Baby Hammour 15.000 Beans “Pot au Feu”, broccoli, feta crumble, micro herbs salad The Plums “WOW” Burger ExperienceThe Plums “WOW” Burger 45.000 Japanese Wagyu beef (300 gr.) pan fried foie gras, truffle sauce, caramelized onion-Porcini mushroom compote. FROM THE SEA Scottish Salmon 200gr 14.000 Lobster 500gr 17.000 Jumbo Tiger Prawns 15.000
Our Executive Pastry chef, Antony Fernandez, has selected for each of his dessert creation a corresponding alcoholic and non alcoholic beverage Spiced Mango Soufflé white chocolate passion fruit ice cream 5.200 ~Moetrad, La Perle, Brut, Grande Cuvee, NV 9.000 Dark chocolate ice tea 2.900 Lemon Chiboust brandy snap tuille, cassis sorbet 4.200 ~Juame Serra Rose Brut N.V Cava 4.500 Sparkling Red Berries 3.800 Hazelnut Dacquoise Bitter Chocolate, Creamy Milk Chocolate Chantilly, Orange Coulis, Orange segments 4.500 ~Graham’s Port LBV 2001 2.900 ~Vanora Orange, Vanilla 2.900 Trio of Crème Brulee Vanilla, Wild Strawberry and roasted Pistachio 4.200 ~Audace de Coing, Chateau Saint Fiarce, France 5.500 Passion fruit caihpirina 2.900 Chocolate Assiette Chocolate Molten Cake, Milk chocolate pot de crème, white chocolate parfait 4.500 ~Graham’s Port,“Twany” 2.900 Plum delight 2.900 Tropical fruit Salad, Coconut Ice cream 4.200 ~Passion Fruit Bellini 4.500 Virgin Pin Colada 2.900 Selection of ice cream and sorbets, sesame seeds tuille
OUR TEA AND COFFEE SELECTION Is served with home made Petit-Fours
Café Disaronno Amaretto, coffee, fresh cream 3.900 Calypso Coffee Dark rum, Tia Maria, coffee, fresh cream 3.900 Irish Coffee Jameson, sugar, coffee, fresh cream 3.900 Antony Fernandez recommends his favorite Cognac Hennessy Hennessy V.S. 5.000 Hennessy V.S.O.P. 7.000 Hennessy Paradise 35.000 Courvoisier 4.000 Calvados 4.000 Martell V.S. 5.000 Martell V.S.O.P. 7.000 Remy Martin V.S.O.P. 7.000 Remy Martin X.O. 18.000 Armagnac St. Vivant 5.000 Price subject to 15% service charge & 5% government levy