| From Tuesday to Friday, we serve a limited à la carte lunch menu as well as an exclusive three-course set menu. Our set lunch is at $58++ per guest Week 6 (Tuesday, 10 February – Friday, 13 February) |
GOURMANDISES
| Garlic bread à la Astoria Brown butter, shiro miso, parmesan, yuzu, roasted garlic & herbs | 16 |
STARTERS
| Snails à la Provençale Roasted garlic butter, lavender, thyme & parsley | 24 |
| Toast Astoria Coldwater shrimps, Japanese snow crab, shoyu brined trout roe, wasabi aioli & pickled red onions | 36 |
| Stracciatella di burrata Blackcurrant pickled baby beetroot, smoked yellow beetroot, fig vinaigrette, walnuts & arugula | 28 |
MAINS
| Caesar salad Grilled chicken breast, toasted pine nuts, smoked pork belly, chives, kale, parmesan aged 24 months «Vacche Rosse» & haricot verts | 38 |
| Veal Schnitzel (recommended for two) Veal topside, anchovy brown butter, red wine jus, pea purée, grilled lemon & roasted potatoes | 58 |
| 300g Steak frites *please allow 25 minutes waiting time Aged Angus Ribeye, sauce Béarnaise, heirloom tomato salad & pommes frites | 88 |
DESSERTS
| Vanilla ice cream (per scoop) Tahitian vanilla & Madagascar bourbon vanilla «16/1» | 14 |
| Hazelnut ice cream (per scoop) Candied hazelnuts, feuilletine, shaved chocolate | 10 |
| Mango sorbet (per scoop) Raspberry crisp | 10 |
PLAT DU JOUR (SET LUNCH)
| STARTER |
| Stracciatella di burrata Blackcurrant pickled baby beetroot, smoked yellow beetroot, fig vinaigrette, walnuts & arugula |
| MAIN |
| Caesar salad Grilled chicken breast, toasted pine nuts, smoked pork belly, chives, kale, parmesan aged 24 months «Vacche Rosse» & haricot verts or Steak frites (+$38) Aged Angus Ribeye, sauce Béarnaise, heirloom tomato salad, pommes frites |
| DESSERT |
| Hazelnut ice cream (per scoop) Candied hazelnuts, feuilletine, shaved chocolate or Mango sorbet (per scoop) Raspberry crisp |
