3 Embers

Starter:

• Mushroom & Pumpkin Salad with Vinaigrette Dressing.

Hot Entrees:

• Grilled Chicken with Pesto
• Fish Fillet with Oriental Lemon & Kumquat Sauce
• Roasted Root Vegetable with Garlic Butter Broth
• Olive Pilaf Rice with Raisin & Capsicum
• Penne Arrabiata with Turkey Bacon & Chilies.

Sweets:

• Mini Chocolate Brownies.

Starter:

• Moroccan Fruity Couscous Salad.

Hot Entrees:

• Baked Spiced Rubbed Chicken with Roasted Vegetable
• Sweet & Sour Fish with Capsicum & Onion
• Braised Tofu with Yam & Straw Mushroom
• Wok Fried Asian Green with Garlic
• Vegetarian Fried Rice.

Sweets:

• Mini Pandan Cake.

Starter:

• Farm Garden Green with Tomato, Sweet Corn & Edamame with Thousand Island Dressing.

Hot Entrees:

• Steamed Fish Fillet with Black Bean Sauce
• Wok Fried Chicken with Salted Egg Sauce & Curry Leaf
• Braised Tofu with Egg Drop Sauce & Young Corn
• Wok Fried Nai Bai with Mushroom Broth
• Braised Eefu Noodle with Vegetables.

Sweets:

• Mini Tiramisu.

Starter:

• Compressed Watermelon with Kale Salad, Organic Quinoa, Passion Fruit Dressing.

Hot Entrees:

• Kung Pao Chicken with Capsicum & Cashew Nut
• Baked Fish Fillet Topped with Herb Crust
• Braised Tofu with Vegetarian Gravy
• Poached Broccoli with Braised Bailing Mushroom
• Oriental Rice with Mixed Vegetable.

Sweets:

• Mini Strawberry Shortcake.

Starter:

• Sweet Potato & Chickpea Buddha Bowl.

Hot Entrees:

• Kung Pao Chicken with Capsicum & Cashew Nut
• Fish Fillet with Sweet & Sour Sauce, Pineapple & Capsicum
• Braised Tofu with Vegetarian Gravy
• Braised Chinese Cabbage in Superior Sauce with Wolfberry
• Oriental Rice with Mixed Vegetable.

Sweets:

• Mango Pudding

Starter:

• Szechuan Marinated Black Fungus with Cucumber & Tofu Noodles Salad.

Hot Entrees:

• Teriyaki Chicken with Scallions & Sesame Seeds
• Steamed Fish Fillet with Garlicky Black Bean Sauce
• Braised Tofu with Vegetarian Gravy
• Wok fried Nai Bai with Mushroom Broth
• Stir-fried Sin Chew Beehoon with Vegetarian Char Siew & Bean Sprout.

Sweets:

• Fresh Fruits Platter.

Starter:

• Marinated Nashi Pear, Kale & Cranberries Tossed with Yuzu Dressing.

Hot Entrees:

• Singapore Curry Chicken with Potatoes
• Steamed Fish Fillet with Ginger Spring Onion & Superior Sauce
• Crispy Yam Fritters
• Duo Mushroom with Broccoli in Shitake Oyster Sauce
• Chinese Fried Rice with Vegetables.

Sweets:

• Sesame Pudding.

Starter:

• Thai Mango Salad with Glass Noodle.

Hot Entrees:

• Chicken Rendang Istimewa
• Sweet & Sour Fish Fillet; Sambal Goreng (Tempeh, Beancurd, Long Beans)
• Asian Greens in Shitake Sauce
• Seafood Fried Rice
• Stir-fried Sin Chew Beehoon with Vegetarian Char Siew & Bean.

Sweets:

• Mini Pandan Cake.

Starter:

• Assorted Salad with Condiments & Dressing.

Hot Entrees:

• Fried Spicy Chicken with Shredded Cabbage & Lemon Mayo
• Thai Style Fish Fillet
• Braised Bean Curd with Peas & Carrot
• Wok Fried Baby Kai Lan with Mushroom & Carrot
• Steamed Fragrant Rice with Turmeric & Lemongrass.

Sweets:

• Green Tea Swiss Roll.

Starter:

• Mesclun Salad with Condiments & Dressing.

Hot Entrees:

• Thai Basil Boneless Chicken
• Braised Tofu with Carrot & Peas
• Fish Bulgogi with Eggplant & Spinach
• Mixed Beans Stew with Vegetables
• Kimchi & Egg Fried Rice.

Sweets:

• Mango Passionfruit Mousse.

Starter:

• Assorted Salad with Condiments & Dressing.

Hot Entrees:

• Wok Tossed Mongolian Chicken with Curry Leaves & Chillies
• Egg Tofu with Mixed Beans in Chili Egg Gravy
• Steamed Seabass with Assam Curry & Vegetable
• Nonya Chap Chye (Braised Mixed Vegetable Stew)
• Thai Pineapple Fried Rice.

Sweets:

• Mini Butter Cake.

Starter:

• Salad of Wild Mushrooms & Artichokes with Kale.

Hot Entrees:

• Baked Rosemary & Cajun Chicken with Baby Potatoes
• Baked Fish Fillet with Lemon Butter Sauce
• Seafood Florentine
• Baked Courgette & Carrot with Balsamic Glaze
• Olive Pilaf Rice with Raisin & Capsicum.

Sweets:

• Apple Crumbles.

Starter:

• Kale Salad with Mixed Nuts, White Bean, Sweet Corn, Cherry Tomato with Honey Mustard Dressing.

Hot Entrees:

• Baked Spiced Rubbed Chicken with Roasted Vegetable
• Baked Fish Fillet with Herb Oil & Tapenade
• Gratin Prawn Fricasse with Capsicum
• Roasted Root Vegetable with Garlic Butter Broth
• Stir Fried Angel Hair Pasta with Pesto & Mushroom.

Sweets:

• Mini Chocolate Tarts.

Starter:

• Farm Garden Green Salad with Broccoli, Red Onion, Edamame, Cherry Tomato with Lemon Dressing.

Hot Entrees:

• Grilled Rosemary Boneless Chicken
• Crispy Fish Fillet with Lemon Cream Sauce & Cherry Tomato
• Sautee Broccoli, Cauliflower & Carrots
• Seasonal Garden Vegetables
• Spaghetti with Tomato Coulis with Button Mushroom & Zucchini.

Sweets:

• Chocolate Truffle.

Starter:

• Caesar Salad with Egg, Parmesan Cheese, Crouton with Caesar Dressing.

Hot Entrees:

• Chicken Fricassée with Mushrooms & Peas
• Fried Fish Fillet with Ginger Shoyu Sauce
• Baked Courgette & Carrot with Balsamic Glaze
• Baked Spiced Cauliflower with Tarragon Butter Sauce
• Tomato Rice with Herbs.

Sweets:

• Blueberry Crumble.

Soup:

• French Onion Soup with Gruyere Cheese Toast.

Hot Entrees:

• Poulet Basquaise (Chicken Stew with Peppers & Onions)
• Seafood Bouillabaisse with Lemon & Tomatoes
• Stir Fry Broccoli with Cauliflower
• Ratatouille Vegetables
• Fruity Spiced Rice Pilaf.

Sweets:

• Chocolate Eclairs.

Soup:

• Clam Chowder soup with Croutons.

Hot Entrees:

• Breaded Chicken with Citrus Mayo
• Seafood Cioppino (Italian Seafood Stew) w/ Baguettes
• Sauteed Mushrooms & Carrots
• Baked Eggplant Parmigiana
• Pomodoro Pasta
• Chicken Ham & Sausage Cheese Baked Rice.

Sweets:

• Panna Cotta in Shooter Cup.

Starter:

• Green Bean & Potato Gomaae

Hot Entrees:

• Teriyaki Chicken with Spring Onion & Sesame Seeds
• Fish Fillet Miso Soup with Tofu & Scallions
• Tempura Prawns with Mentaiko Aioli
• Japanese Glazed Eggplant with Edamame
• Stir Fried Udon with Vegetables or Fried Garlic Egg Rice with Seaweed.

Sweets:

• Green Tea Swiss Roll or Fresh Fruits Platter.

Starter:

• Marinated Nashi Pear & Cranberries Tossed with Yuzu Dressing

Hot Entrees:

• Teriyaki Chicken with Scallions & Sesame Seeds
• Pan Seared Fish Fillet with Ponzu Sauce
• Breaded Torpedo Prawn with Wasabi Mayo
• Potato Fritters with Seaweed Spice
• Steamed Japanese Pearly Rice with Seaweed, Corn, & Pickles.

Sweets:

• Mini Matcha Cake

Starter:

• BBQ Bulgogi Prawn Salad with Cucumber & Pickles

Hot Entrees:

• Kimchi Fish Stew with Leeks & Tomato
• Gochujang Fried Chicken with Scallions & Sesame Seed
• Braised Napa Cabbage with Carrot & Mushroom
• Braised Tofu with Pumpkin & Leeks
• Mixed Vegetables Kimchi Fried Rice

Sweets:

• Yuzu Lemon Meringue Tart

Starter:

• Gochujang Tofu Seaweed Salad

Hot Entrees:

• Bulgogi Chicken with Sesame & Scallions
• Cheesy Kimchi Seafood Stew with Cabbage & Carrots
• Stir Baby Bok Choi with Korean Sesame Sauce
• Stir Fried Spicy Korean Noodles with Vegetables
• Steamed Pearly Rice with Corn & Seaweed

Sweets:

• Green Tea Macaroon

Starter:

• Green Coral Salad with Tempeh, Tofu, Tomato, Cucumber & Ginger Flower Dressing

Hot Entrees:

• Fried Chicken with Kecap Manis Sauce
• Assam Curry Fish Fillet
• Prawn Sambal with Stinky Beans
• Sayur Lodeh
• Steamed Fragrant Rice with Raisins.

Sweets:

• Mini Pandan Gula Melaka Cake or Fresh Fruits Platter.

Starter:

• Mango Kerabu Salad

Hot Entrees:

• Ayam Masak Merah
• Soy Limang Fish Fillet
• Stir Fried Tamarind Prawns
• Wok Fried Kailan with Carrot & Shitake Mushroom
• Nasi Goreng Kampong with Anchovies

Sweets:

• Mini Ondeh Ondeh Cake or Fresh Fruits Platter

Braised beef cheek with mushroom duxelle & potato foam.

Carbon neutral beef rib with potato foam & crispy quinoa.

Cauliflower steak served with olive mash.

Crispy soft shell crab with chili crab sauce & steamed mantou bun.

Mini curry chicken pie tee shell with potato espuma.

Deep-fried seafood lychee with charcoal batter & seaweed spice.

Deep-fried seafood roll with charcoal batter& tobiko aioli.

Forest mushroom ragout topped with onsen egg & truffle crouton.

Traditional Singaporean fruit & vegetable salad with prawn paste dressing.

Crispy pastry shells filled with shredded vegetables & prawns. Vegetarian option available.

Lobster milk with carabinero tortellini.

Spicy rice vermicelli noodles served with traditional condiments.

Spicy coconut-based noodle soup served with prawn, fish cake, quail egg, bean sprouts.

Pan-seared barramundi with assam curry espuma.

Pan-seared compressed potato in brick pastry with truffle aioli.

Fresh spring rolls with traditional fillings. Vegetarian option available.

Poached locally farmed lobster with noodles & XO sauce.

Roast duck served in crepe with hoisin sauce.

Roasted Angus beef striploin with truffle jus and roasted trio of capsicum.

Roasted chicken wrapped in pastry with pickle raisin jus.

Roasted chicken roulade with truffle mash & pickle raisin jus.

Roasted leg of lamb with roasted baby potatoes.

Seafood rice in soup.

Seafood tortellini with crustacean milk & lemon oil.

Slow-cooked salmon roulade with scallop mousse, yuzu foam, apple slaw.

Soft shell crab with golden pumpkin salted yolk sauce.

Tandoori lamb leg with pita bread & cucumber raita.

Noodles topped with plant-based minced meat sauce.

Includes:

• Mushroom & Olive Sandwich
• Chicken Teriyaki Sandwich
• Steamed Chive Dumplings with Chilli Sauce
• Pumpkin Vol-Au-Vent
• Mini Chocolate Muffins
• Egg Tarts

Includes:

• Tuna Mayo with Cucumber in Mini Croissant
• Grilled Vegetables Sandwich
• Guacamole & Cotija Cheese Bruschetta
• Mushroom Vol-Au-Vent
• Mini Blueberry Muffins
• Fresh Fruit Platter