EST.

2016 MENÚ BAR DE TAPAS

TAPAS APPETIZER MAIN

CR O QU E TAS
Creamy béchamel filling served with
Spanish sambal “Mojo Rojo” with a
choice of Jamón Ibérico / Prawn /
Chicken
PU L PO BAS QU E S T Y L E
Grilled octopus with potato and
pimenton purée
GA M BAS A L AJI L L O
Sizzling shrimps and shimeji
mushrooms with garlic chilli oil
PATATAS BR AVAS
Crispy potatoes topped with allioli
and spicy Basque dipping sauce
SPICE D BE E F M E ATBA L LS
in spicy tomato sauce, shoestring
potato, and pickled quail egg
SPANISH TORTI L L A
Omelette with confit potato, onion,
allioli, spring onion, and bonito
flakes
75 MEXI CA N N AC HOS G UACA MOLE 95 BASQ UE BEEF BURGER 1 50
Corn tortilla chips, jalapeño, melted Homemade wagyu beef patty and bacon
cheese, sour cream, and guacamole spread served with garlic and parsley
potato chips. With a choice of ube or
95 classic bun. (+additional cheese +15)
C HI C KEN QUESA DI LLAS
Served with Mexican salsa, guacamole,
145 and sour cream FISH AND CHIP S 85
Beer battered fish and chips served with
TAC OS SHRI MPS WI TH MA N G O PI C O 90 a side of homemade tartar sauce
DE G A LLO
125 Shrimps, avocado, pickled onion, PAN SEARED SALMON WITH 195
sour cream, and mango pico de gallo CREAM SAUCE
Served with broccoli, baby corn,
RED TUN A TA RTA R 85 pumpkin, and potato
50 with wasabi avocado cream, seaweed
chips, sweet corn caviar & edamame SPICED STEAK WITH CHERRY 385
T OMAT O SALSA
FOI E GRAS C RÉMÉ BRÛLÉE 1 80
Boneless short rib marinated with mixed
65 Roasted peach jam, caramelized foie spices. Served with curly fries and pickles
gras brûlée & toasted brioche
BEETROOT MA RI N ATED SA LMON 95 PRIME US RIB- EY E ( 2OO GR) 36 0
Crispy tortilla bread, whipped chive Served with baked bone marrow, mashed
60 potato, caramelized shallots & bell peppers
cream cheese, pickles, arugula & tobiko
P OLLO MORUNO 145

75
SOUP & SALAD Marinated boneless half chicken. Served
GR IL L E D OX T O N G UE with grilled polenta, roasted peppers,
72 hours slow-cooked ox tongue baby onions, and tomato cherry ragout
infused with red wine and sherry
SOPA DE MI G AS 50
vinegar. Served with three sauces Bread crumbs tomato soup with fresh P ORK CHOP A LA BRASA 1 55
coriander, croutons, and jalapeño
Served with “trinchat” pan seared mashed
SPANISH BL AC K BAO B UN 65 potato, greens & pisto manchego
Crispy baby squid, garlic allioli, BASQUE MUSHROOM SOUP 85
and caramelized onion Champignon mushroom cream soup with STOCK YARD ANGUS STRIPLOIN STEAK 31 5
truffle oil
Australian grain fed angus beef striploin
SM O KE D SAL M O N 60 served with roast potatoes, sautéed
Brioche, creamy yogurt, honey & CA ESA R SA LA D 95 mushroom, and choice of salsa verde
truffle oil Romaine lettuce, classic caesar dressing, or gorgonzola sauce
parmesan cheese & croutons with slow-cooked
P OR K BE L LY PI N T XO 75 chicken or crispy pork / beef bacon (+15)
CRISPY CHICKEN BURGER 1 05
Slow cooked & grilled pork belly,
caramelized peanuts, marinated C OBB SA LA D 95 House sriracha-tartar, cos lettuce, tomato,
pickled cucumber, and lotus root chips
mushrooms, and orange Mixed salad with chicken breast, smoked
salmon, gorgonzola & honey mustard dressing
W OO D F I R E D GR I L L E D P O R K R I B S 85 PAN SEARED BARRAMUNDI 1 55
Served with charred onion & WATERMELON SA LA D 75 Green asparagus, roasted pumpkin purée,
caramelized apple Mixed leaves, cucumber, feta cheese, caramelized onion cream & crispy baby kailan
red onion, mint, and caramelized peanuts
PAN SE A R E D S CA L L O P 85 ROASTED LAMB RACK 195
Citrus cremoso, cassava chips, ginger K A LE SA LA D 115 Slow cooked and roasted lamb rack,
pear, apple, and sunflower seeds Kale, broccoli, cauliflower, charred carrot, truffle potato mille crêpe, ginger carrot
chickpeas, caramelized peanuts, and grilled purée, and beet chips
OXTAI L BI KIN I 95 chicken breast
Truffle creamy potato, tartar sauce, AUSTRALIAN BEEF TENDERLOIN 29 0
and beef jus Served with truffle barley risotto, roasted

C R ISPY P OR K BE L LY
PASTA potato & allioli sauce
75
Whole grain mustard creamy potato,
pickled onions and fresh apple KING PRAWNS SPAGHETTI AGLIO OLIO 115
Spaghetti with sautéed maitake & shimeji SIDE DISH
mushrooms, cherry tomato, garlic, dried
SPANISH CU RE D M E AT & C H E E SE 2 25 chili, and white wine
CIABATTA BREAD 25
PL AT TE R MARINATED MIXED OLIVE 30
SMOKED SA LMON CA RB ON A RA 115
O R CH OO SE Y O UR FAV O UR I TE O N E CURLY FRIES WITH TRUFFLE OIL 30
Creamy smoked salmon spaghetti with
MASHED POTATO / HOMEMADE CHIPS 25
JA MÓ N I BÉ R ICO D E BE L L OTA 140 green peas and fresh dill
PAN CON TOMATE 60
JA MÓ N SE R R A N O 60
HOMEMA DE PA RMESA N GN OC C HI 95 ASSORTED VEGETABLES 60
MA N C HEG O CH E E SE 50 Gorgonzola sauce, crispy pork bacon, MUSHROOM AL AJILLO 60
MA HO N CH E E SE 50 cherry tomato confit, basil oil & watercress BAKED CREAMY MUSHROOM 60
 EST. 2016 MENÚ BAR DE TAPAS

Family
Style
COFFEE & TEA
ESPRESSO SINGLE 30
LONG BLACK 35
CORTADO / MAGIC / CAFFÉ LATTE / 40
CAPPUCCINO
HALF SUCKLING PIG “ASADO” COFFEE MILK 30
5 5 0 (Serves 4 - 5 portions)
HOT TEA 40
Roasted in a Spanish style served with roasted potatoes and side of roasting jus
ENGLISH BREAKFAST / EARL GREY / MOROCCAN
MINT / GRAND JASMINE / SENCHA / CHAMOMILE
/ OOLONG PRESTIGE / CRÈME CARAMEL

ICED TEA
THE BIG PAELLA CLASSIC ICED TEA 30
Choose one of our paella selections and adjust the portion based on your needs LEMON ORANGE / LYCHEE BERRY / PEACH 35
LIME / APPLE GINGER / STRAWBERRY BASIL /
RASPBERRY MINT
SEA FOOD PA ELLA 8 5/ p ax
Spanish-style rice with king prawn,
mussels, baby squid & smoked salmon WATER
BLAC K RI C E PA ELLA 8 5/ p ax FIJI WATER 500 ML / 1000 ML 55 / 95
Spanish-style squid ink rice with prawn, EQUIL NATURAL / SPARKLING 380 ML 35
calamari, crispy baby squid & allioli SANPELLEGRINO 500 ML 55
ACQUA PANNA 500 ML 55
C HI C KEN & C RI SPY PORK 75/ p ax
BELLY PA ELLA
Spanish-style rice with chicken, crispy pork
belly, snow peas, green peas & allioli sauce
JUICE
STRAWBERRY / WATERMELON / KIWI 45
SQUEEZED ORANGE 65
Minimum order for 8 pax & maximum for 32 pax
Kindly ask our server for further details

MOCKTAIL & FRAPPÉ

ORANGE CARE 55
Carrot, orange juice, passion fruit & lemonade

PAELLA DESSERT BASILIUM PEACH 55

Peach fruit, pineapple juice, basil leaf &
lemonade
SE A F OO D PAE L L A 295 PA RQUE DE PA N N AC OT TA 55
Spanish-style rice with king prawn, Cream, vanilla beans, cocoa tuiles, MINT & WATERMELON CRUSH 55
mussels, baby squid, and smoked salmon spinach sable, beet, and praline Watermelon, strawberry, lemon ginger &
mint leaf
BL ACK R I CE PA E L L A 28 5 N UTELLA C HURROS 65
Classic churros with nutella filling KIWI GREEN ALMOND 55
Spanish-style squid ink rice with prawn, Kiwi, green tea, vanilla ice cream & almond
calamari, crispy baby squid, and allioli
TRA DI TI ON A L SPA N I SH C HURROS 55 BERRY PIE FRAPPÉ 55
with spiced hot chocolate dipping sauce Blueberry, vanilla ice cream, oatmeal cookies
ASIAN & cranberry juice
CA RROT CA KE 70
Carrot sponge cake with walnuts,
U. S. SH OR T RI B S F R I E D R I C E 95 crumbles, and mascarpone ice cream BEER & CIDER
Indonesian-style fried rice with sliced
U.S. short ribs TRES LEC HES 65 CARLSBERG DRAUGHT REG / LARGE 60 / 85
Three kinds of milk, caramel, milk CERVEZA NEGRA DRAUGHT REG / LARGE 65 / 90
OX TAI L S O U P 175 sorbet, and crumbles ERDINGER WEISSBIER DRAUGHT 185
Traditional Indonesian oxtail soup. CARLSBERG 60
Served with rice MATC HA TI RA MI SU 70 PROST 60
Sponge cake, creamy mascarpone BALI HAI PREMIUM 60
H A I NA N CHIC KE N R I C E 1 10 cheese with matcha tea, and
dehydrated pandan meringue SAN MIGUEL PALE / LIGHT 60
Steamed chicken and garlic bok choy
with hainan rice HEINEKEN 65
MELTED SPA N I SH C HEESE CA KE 55 GUINNESS 65
1 35 Caramel cream, banana, and STARK LYCHEE ALE 75
STR IPL O I N KO BAYASH I
cinnamon ice cream KÖNIG LUDWIG WEISSBIER 80
Pan seared striploin served with cilantro
rice, half-boiled egg, and kobayashi sauce CORONA 95
“ N ” CA KE 75 ESTRELLA DAMM 100
10 Layers of nutella crème chantilly,
SE A F OO D T OM Y UM chocolate & nutella brûlée, vanilla
HOEGAARDEN 100
95 ALBENS 80
Classic Thailand soup with shrimps, dacquoise, vanilla chiffon cake, choco
squid, fish, mushrooms, and a side of rice almond crunch, and chocolate glaze STRONGBOW APPLE / ELDERFLOWER 90