| |
Price (S$) |
| Pasta Pink Sauce: Tomato, Cream and Fresh Herbs |
20 |
 |
| Pasta Lemon Cream: Smoked Salmon and Caviar |
22 |
| |
| Pasta Antwerp: Tomato, Chilli, Olive, Caper and Anchovy |
22 |
| |
| Filet Americain: The Belgian version of Beef Tartare with Frites |
22 |
| |
| Vis en Frites: The Belgian way for Beer Battered Fish and Chips |
22 |
| |
| Glazed Pork Belly scented with Ginger, Chilli, Star Anise served with Braised Red Cabbage and Caramelised Apple |
22 |
| |
| Chicken Forestier: Roasted Chicken with Red Wine, Mushrooms, Shallots and Thyme |
22 |
| |
| Braised Meatballs with Dark Beer Sauce, Onion, Mustard served with Pommes Croquettes |
22 |
| |
| Homemade Pork Sausages served with Daily Stoemp |
24 |
|
| Braised Veal Cheeks infused in Brune Beer served with Baby Potatoes |
26 |
| |
| Parma Ham Wrapped Chicken Thigh served with Garlic Butter and Rosemary Potatoes |
26 |
| |
| Duck Confit with Kriek Beer and Griottes Cherries |
30 |
| |
| Lamb Tenderloin with Grilled Portobello and Bintje Potato |
30 |
| |
| Roasted Cod Fillet with Tomato Braised Mussel and Duvel Beer Sabayon |
30 |
| |
| Steak Frites with Salad: Classic Sirloin with Fries, Side Salad and Caramelised Shallot |
30 |
