Last update: 24 Oct, 2008
#1 Menu group:
1) Menu name: Friday Luncheon
Menu description: A choice of four courses $55/person. Prices are subject to the prevailing taxes and 10% service charge.
| Dish Name | Dish Description | Price |
| Appetiser | select 1 appetiser from this group | |
| Lobster carpaccio, Avruga caviar, citrus pulp | | |
| Grilled scallops with zucchini & tomato confit, basil oil | | |
| Fine beans with tomatoes & parma ham | | |
| Crab with lemongrass soup | | |
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| Main Course | select 1 main course from this group | |
| Grilled tuna with aromatic vegetables, extra virgin olive oil | | |
| Roasted US striploin crusted with herbs butter | | |
| Mushroom risotto with parmesan & truffle | | |
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| Desserts | select 1 dessert from this group | |
| Strawberry parfait with strawberry sorbet | | |
| Cherry pancakes with vanilla ice cream | | |
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| Les mignardises | | |
| Coffee or tea | | |
2) Menu name: Sunday Brunch
Menu description: $68/person. Prices are subject to the prevailing taxes and 10% service charge.
| Dish Name | Dish Description | Price |
| Buffet (Mesclun salad with fesh herbs, Patato salad with truffles, Vegetables tart, Baked seasonal mushrooms, Chilled green asparagus, Nicoise salad, Parma ham with Cavaillon melon, Foie gras terrine with toasted brioche, Marinated octopus with chilli Nudja, Pimento stuffed with tuna, Smoked salmon, Deep fried seabass, Prawn papillote with basil, Soup of the day) | | |
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| Egg Selections | select 1 from this group | |
| Egg Benedict | | |
| Egg Cocotte | | |
| Scrambled Egg | | |
| Fried Egg | | |
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| Main Course | select 1 main course from this group | |
| Grilled tuna with aromatic vegetables, extra virgin olive oil | | |
| Maine lobster penne pasta | | |
| Roasted pork, braised pork cheek, boudin noir | | |
| Pan roasted beef, braised beff blade | | |
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| Desserts | select 1 dessert from this group | |
| Pineapple parfait with pineapple sorbet, olive caramel | | |
| Plum tart with prunes & armagnac ice cream | | |
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| Les mignardises | | |
| Coffee or tea | | |
3) Menu name: Dinner Degustation
Menu description: $200/person. Prices are subject to the prevailing taxes and 10% service charge.
The degustation menu is designed to maximize the Au Jardin dining experience. This menu consists of a series of small courses, intended to be taken by the whole table
| Dish Name | Dish Description | Price |
| Fruits de Mer | carpaccio of fruits de mer, caviar d'Aquitaine, Granny Smith apple | |
| Lebanese Courgette | chilled Lebanese courgette with Taggiasche olive, tomato gelee & lemon oil | |
| Alaskan King Crab | a la plancha with pickled radish, avocado mousse | |
| Skate Wings | pan fried in carrot jus with Pommery mustard, salad of baby spinach | |
| Pigeon | smoked, seared foied gras, black tumip cream | |
| Blackmore Wagyu Brisket | braised, truffled onions | |
| Manchego Cheese | served like snow, cherry jelly | |
| Black Mission Figs | glazzed with vanilla-balsamic, coconut ice cream | |
| Coffee or tea | | |
| Les mignardises | | |
4) Menu name: Table D'hote
Menu description: A choice of four courses from the 'Table d'hote'menu. $150/person. Prices are subject to the prevailing taxes and 10% service charge.
| Dish Name | Dish Description | Price |
| Hors D'oeuvres | | |
| Fruits de Mer | carpaccio of fruits de mer, aviar d'Aquitaine, Granny Smith apple | |
| Lebanese Courgette | chilled with Taggiasche olive, tomato gelee & lemon oil | |
| Marron Lobster | Margaret river, grilled with vegetable salad | |
| Veal | carpaccio with truffle honey, Feta cheese & chorizo de Bolleta | |
| Alaskan King Crab | a la plancha with pickled radish, avocado mousse | |
| Duck Liver | pan seared, Mission figs, vanilla & palm sugar | |
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| Entrees | | |
| Hokkaido Scallops | free range egg cooked at 62'C, truffle cream | |
| Mushroom Rissotto | with Iberian ham shaving & spinach | |
| Frog Leg | fricassee with smoked eel & spinach | |
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| Poissons & Crustaces | | |
| Maine Lobster | roasted, perfumed with curry leaves & kaffin lime | |
| Skate Wings | pan fried in carrot jus with Pommery mustard, salad of baby spinach | |
| Seabass | pan fried with bamboo clam in citric infusion | |
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| Viandes | | |
| Pigeon | smoked seared foie gras, black tumip cream | |
| Suckling Pig | crispy skin, cider apple, petit salad | |
| Venison | fillet, charcoal grilled, butternut with sauce poivrade | |
| Blackmore Wagyu Brisket | braised, truffled onions | |
| Veal | roasted rack, potato ragu, Woodland mushrooms & sauce perigord | |
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| Desserts | | |
| Yoghurt Soup | with fuits & berries | |
| Black Mission Figs | glazed with vanilla-balsamic, coconut ice cream | |
| Pear | carpaccio, pear sorbet | |
| Assiette de Fromages | | |
| Rhubarb | confit, meringue, vanilla ice cream | |
| Chocolate Mousse | citrus fruits | |
| Ice Nougatine | with pistachio, kumquat jelly | |
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| Coffee or tea | | |
| Les mignardises | | |
5) Menu name: A La Carte
Menu description: Prices are subject to the prevailing taxes and 10% service charge.
| Dish Name | Dish Description | Price |
| Hors D'oeuvres | | |
| Fruits de Mer | carpaccio of fruits de mer, aviar d'Aquitaine, Granny Smith apple | $70 |
| Lebanese Courgette | chilled with Taggiasche olive, tomato gelee & lemon oil | $40 |
| Marron Lobster | Margaret river, grilled with vegetable salad | $70 |
| Veal | carpaccio with truffle honey, Feta cheese & chorizo de Bolleta | $60 |
| Alaskan King Crab | a la plancha with pickled radish, avocado mousse | $70 |
| Duck Liver | pan seared, Mission figs, vanilla & palm sugar | $65 |
| | |
| Entrees | | |
| Hokkaido Scallops | free range egg cooked at 62'C, truffle cream | $30 |
| Mushroom Rissotto | with Iberian ham shaving & spinach | $30 |
| Frog Leg | fricassee with smoked eel & spinach | $30 |
| | |
| Poissons & Crustaces | | |
| Maine Lobster | roasted, perfumed with curry leaves & kaffin lime | $90 |
| Skate Wings | pan fried in carrot jus with Pommery mustard, salad of baby spinach | $75 |
| Seabass | pan fried with bamboo clam in citric infusion | $65 |
| | |
| Viandes | | |
| Pigeon | smoked seared foie gras, black tumip cream | $85 |
| Suckling Pig | crispy skin, cider apple, petit salad | $75 |
| Venison | fillet, charcoal grilled, butternut with sauce poivrade | $80 |
| Blackmore Wagyu Brisket | braised, truffled onions | $75 |
| Veal | roasted rack, potato ragu, Woodland mushrooms & sauce perigord | $150 |
| | |
| Desserts | | |
| Yoghurt Soup | with fuits & berries | $25 |
| Black Mission Figs | glazed with vanilla-balsamic, coconut ice cream | $25 |
| Pear | carpaccio, pear sorbet | $25 |
| Assiette de Fromages | | $26 |
| Rhubarb | confit, meringue, vanilla ice cream | $25 |
| Chocolate Mousse | citrus fruits | $25 |
| Ice Nougatine | with pistachio, kumquat jelly | $25 |
| | |
| Coffee or tea | | |
| Les mignardises | | |
