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Dinner
2025-09-04 · dinner · 42 items
Oscietra (Perseus No.2)
Experience the refined elegance of Oscietra caviar from Perseus, a tailor-made producer supplying Michelin-starred restaurants worldwide. Medium-sized pearls with a firm shell deliver a clean, nutty profile with layered umami and a smooth, lingering finish. Balanced and precise, it offers a modern expression of classic Oscietra. ingredients: caviar, salt. No GMOs. No Preservatives.
30g | 2.900
Beluga (Perseus No.7)
The pinnacle of indulgence, Perseus Beluga caviar features large, delicate pearls with a silky texture and deep, complex flavour. Rich yet elegant, each bead releases a refined burst of umami with a long, luxurious finish, showcasing the craftsmanship and precision of this modern caviar house.
30g | 4.300
Citrus Olives & Fine Cheese
A moreish mix of Kalamata and Sicilian olives paired with a Kalimantan semi hard cheese, drizzled in citrus-infused olive oil.
85
House-Hung Bresola
Angus beef eye of round, red-wine aged for five weeks, served with bread-and-butter pickled zucchini and rich Wagyu butter.
200
Kutai Mussels Escabeche
Roasted capsicum, sun-kissed cherry tomatoes, pearl onions, fresh tarragon.
150
Nikkei Salmon Ceviche
Fresh norwegian salmon dressed in umeboshi-yuzu, complemented by galangal-sunflower caramel.
210
House-Hung Pancetta
Ten-week-cured Danish pork pancetta enhanced with notes of chili, orange, and fennel.
170
Miso Butterscotch Quail
Crisp-skinned BBQ quail glazed in a velvety miso butterscotch, served with a vibrant pomegranate salsa and creamy walnut skordalia.
190
Marbled Tri-Tip Carpaccio
Tender black Angus MB7+ carpaccio accompanied by a silky horseradish crème brûlée, compressed rock melon preserve, smoked hollandaise with peppery rocket. Paired with crisp bresoala-caraway grissini sticks brushed with smoked butter.
230
Beetroot Cloud
Silky beetroot mousse with bright pickled orange and candied citrus, layered with fresh stracciatella and finished with thyme and a clean, bitter olive oil.
160
Red Seafood Chowder
Hearty and smoky chowder with black cod, plump bay scallops, juicy prawns, and tender cherry stone clams. Topped with crispy bacon and fresh dill, served with warm, buttery sourdough.
200
Fire-Roasted Octopus
Succulent, charred octopus, seasoned with bold sazón spices and complemented by a rich salbitxada sauce. Finished with a touch of sweet chancaca syrup and a refreshing salsa criolla.
190
Exotic Funghi Pappardelle Carbonara
Fresh pappardelle pasta enveloped in a decadent carbonara sauce, with house-cured pork jowl, earthy exotic mushrooms, truffle oil, and shaved parmesan for a rich finish.
220
Creamy Tuna Tartare
Delicate tuna tartare in a rich crème fraîche, accented with luxurious truffle oil, Sicilian salsa fritella, and served with crispy, earthy tempeh crackers.
190
Portuguese-Style Linefish
Crispy-skinned line fish served atop saffron-infused potato purée, with smoky piri-piri roasted peppers, and a tomato-olive concasse. Finished with fried leek ribbons and fresh oregano.
270
Burrata & Organic Chicken Parmigiana
A comforting dish of crispy breaded chicken, creamy burrata, heirloom tomatoes, black garlic purée, kalamata olives, and crispy house-hung pancetta. A perfect harmony of comfort and flavor.
350
Seared Yellowfin Tuna In Beef Tallow
Velvety sweet potato purée, charred asparagus spears, nutty sesame-black lime crumble, and a vibrant mango-wasabi relish for a pairing unlike any other.
320
Matara Braised Beef Cheek
A fragrant spiced curry with coconut milk, tangy tamarind, long black pepper for deep, vibrant flavors. Paired with golden jasmine rice pilaf, spicy mango achar, cucumber raita, crisp papadams for an irresistible south indian feast.
380
Prawn Ravioli Del Pin
Handmade prawn-filled double barrel pasta parcels, complemented by steamed prawn meat, served in a bright piccata sauce with white wine, capers, and parmesan. A sprinkle of fresh spring onion completes this dish.
330
220g F1 Wagyu Mb 6+ Rump Fillet
A perfectly seared Wagyu rump fillet steak, accompanied by a silky sweet corn purée, three-root pave, and tangy pickled beetroot. Served with rich café de Paris butter and a velvety red wine jus.
650
Confit Pork Belly
Slow-cooked, tender confit pork belly, paired with apple-ginger ale pommes purée, crispy pork scratchings, and a tangy cuciwis slaw. Topped with black pudding crumb and a fragrant parmesan-sage velouté.
330
Seafood Paella
Saffron-infused paella rice with braised octopus, chargrilled baby squid, Kutai mussels escabeche, steamed clams, smoky chorizo, and pickled pepper & daikon relish.
520
Josper Roasted Prawn Skillet
Josper roasted prawn skillet with citrus chimmichurri perfectly paired with our rich smoked hollandaise sauce.
490
Spiced Kauai Pork Roast - 500g
Fire roasted pork neck, glazed with pineapple & lime, served with crispy pork crackling, tangy pineapple piccalilli and sambal jahe
580
Seaside Seafood Grill
A fresh medley of line-caught fish, tiger prawn, salt-and-pepper squid, and confit octopus, paired with charred lemon and salbitxada sauce.
900
Citrus Spiced Lamb Shoulder
8 hour Slow-roasted lamb shoulder, glazed in blood orange and warm spices, served with creamy labneh, golden dukkah gremolata
1.100
Angus Chateaubriand Roast - 500g
A succulent tenderloin roast, served with a rich café au lait sauce, fragrant thyme, rosemary, sea salt. Certified black angus, campbell, AUS, MB 3-4, 200+ days grain-fed. Note: Please allow 30–45 minutes for cooking and resting.
1.700
coconut fern tip salad
bumbu dressing
70
jasmine rice
Steamed with turmeric and coconut, topped with fried shallots
70
grilled pepper glazed cauliflower
edamame hummus, basil pesto, toasted pepitas, pickled shallots
100
roasted capsicum salad
Vine tomatoes, capers, and thyme
90
caramelized baby carrots
Pumpkin seed pesto, chives
90
charred corn
whipped feta, jalapeño sweet & sour vinaigrette, beef salt
90
potato purée
Gratinated with three cheeses
110
triple-cooked rustic potatoes
Tossed in truffle scented oil and parmesan
110
Quinoa Verde
A vibrant medley of seasonal greens, red quinoa, toasted seeds, and roasted red onion vinaigrette. Perfectly balanced and wholesome. Elevate your dish with chicken +35k or tuna crème +40k
170
Burrata Con Anatra
Creamy burrata and house cured duck prosciutto, served with heirloom tomatoes, fresh basil, balsamic glaze, and toasted sourdough. Finished with an olive and garlic crumble
280
Woodfired Steak Salad
Josper grilled beef, layered with miso-glazed eggplant, beetroot pesto, aged semi-hard cheese, sun-dried tomatoes, pickled shallots, and a creamy tahini-miso dressing
300
Seasonal Fruit Sorbets
Four house-made tropical fruit sorbets, capturing bright, refreshing flavours.
90
Tiramisu Unveiled
A decadent masterpiece from KU DE TA, featuring silky mascarpone, coffee-soaked sponge, and a whisper of cocoa. A reimagined classic designed to impress.
110
Banoffee Tart
Buttery biscuit base with maple-salted caramel bananas, banana mousse, Chantilly cream, blood orange sorbet and dark chocolate shard.
100
Valrhona Coconut Nest
Crisp Valrhona chocolate shell filled with coconut mousse and ripe mango, balanced with rich ganache and light cocoa crunch.
110
Provenance
- Source
- kudeta.com
- Captured
- 2026-11-15
- Document date
- filename
- sha256
- 6084237471ad7aaa…