This document contains the menu for TTR restaurant. It lists various options for starters, main courses, pasta, desserts and drinks. For main courses, options include riesling braised chicken, duck two ways, ribeye steak, miso glazed seabass and sous vide pork belly. Pasta dishes include seafood linguine and angel hair with prawns. Dessert options include creme brulee, ice cream and chocolate durian cake. Beverages include craft beers, wines, soft drinks and specialty teas.

1. Main Course Risotto
C1 Riesling Coq au Vin 25.9 E1 Saffron Seafood 21.9
Whole chicken leg cooked in flavorful Riesling wine stew Mediterranean inspired; Fresh seafood and diced tomato
served with parsley polenta cake, parmesan shavings and with the right amount of cheese, finished with a dollop of
mushroom fricassee light garlic foam
C2 Duck Two Ways 26.9 E2 Wild Mushroom with Truffle Essence
Confit French duck leg and seared duck breast on orange A kaleidoscope of woody flavors - medley of sautéed wild
scented sweet potato puree served with grilled poached mushroom, truffle essence, fresh thyme and finished with a 19.9
pear and orange sauce light froth of garlic
Starters
C3 Steak Frites (250grams) 27.9 Brown Rice (Available 11am – 4pm)
A1 Prosciutto de Parma with Texture of Melon 17.9 Ribeye steak topped with mushroom ragout, gruyere
Parma ham lazed on rock melon wedges, melon crushed ice cheese and port wine sauce, served with truffle fries and
and melon seed dressed with white balsamic dressing greens Tomato Poached Dory Fish with Basil Tomato
F1 13.9
Brown Rice
A2 French Foie Gras de Carnard Cru 19.9 C4 Miso Glazed Seabass 25.9 Poached Dory fish cooked in homemade tomato sauce
Pan seared foie gras with orange cranberry chutney, port Miso marinated seabass fillet served with mash potato, served with a Italian twist flavor brown rice
wine jelly and ginger scented toast miso glaze and sautéed mushroom and summer vegetable
F2 Pesto Grilled Pork Loin with Olive Brown Rice 13.9
A3 Pan Seared Diver Scallop 18.9 C5 “Sous Vide” Pork Belly with Crackling Skin 26.9 Pork loin with pesto cream sauce with home style black
Seared scallop on garden leafy green and finished with “Sous Vide” pork belly planted on mash potato with olive brown rice
salmon roe and chive beurre blanc summer vegetables, Tavel rose wine apple sauce and
finished with crackling pork skin Mushroom "Sous Vide" Chicken Breast with
F3 13.9
A4 Cheese & Cold Cuts Platter 25.9 Mushroom Brown Rice
Selection of cheese, Parma ham and smoked salmon C6 Cordon Bleu Pork Schnitzel 25.9 “Sous Vide” chicken breast with mushroom sauce served
accompanied with fruits, nuts, toast and cracker Pork loin stuffed with Parma ham and gruyere cheese and with sesame oil scented mushroom brown rice
deep fried till golden brown served with thyme sauce and
apple cranberry chutney
Salad & Soup Sandwich (Wheat Bread/White Bread/Wrap)
B1 Traditional Caesar Salad 12.9
Pasta G1 Smoked Salmon 10.9
Romaine lettuce, poached egg, bacon strip, garlic croutons, Norwegian smoked salmon served with homemade dill
parmesan cheese shavings and classic Caesar Salad D1 Linguine ai Frutti di Mare 21.9 mayo, hardboiled egg, tomato and lettuce
Linguine served with crayfish, prawn, fish fillet and squid
ring tossed in sun kissed tomato pesto
B2 TTR Heirloom Tomato Salad 13.9 G2 TTR BLT 9.9
Heirloom tomato, buffalo cheese, herb infused croutons, Bacon, sunny side up, cheddar cheese, homemade “Caesar
pickled red shallot ring, fresh basil all tossed in a white D2 Angel Hair Aglio Olio “ Prawn” 19.9 Mayo” poached pear, tomato and crisp lettuce
balsamic dressing Marinated tiger prawns tossed in red chilli, spring onion,
cilantro and garlic finish with white wine and EVOO
G3 Portobello Mushroom 9.9
B3 Truffle Mushroom Puree Soup 8.9 Baked Portobello mushroom, cheddar cheese, garlic mayo,
Puree of button and shitake mushroom with sautéed D3 Wild Mushroom in Truffle Cream Sauce 19.9 moist scrambled eggs, tomato and lettuce
mushroom and a touch of truffle oil, truffle foam and Pasta cooked al dente tossed in luscious truffle oil infused
croutons sauce with spinach and chef`s selection of forest gems
G4 “Sous Vide” Chicken Breast 10.9
Sliced “Sous Vide” chicken breast, smoked pepper mayo,
B4 Smoked Vine Tomato Soup with Seafood 9.9 D4 Spinach and Ricotta Ravioli 20.9 mango salsa, black sesame seed, tomato and crisp lettuce
Smoked fresh vine tomato cooked into soup with daily fresh Wholesome filled spinach and ricotta ravioli tossed with
pick seafood tasty tomato spinach cream sauce finished with tomato
dice and EVOO

2. Tapas & Finger Food Brunch Selections (Available 11am – 4pm) Desserts
H1 Spicy Chicken Wing 10.9 I1 Egg Benedict 15.9 J1 Vanilla Crème Brulee 8.9
In house self-concocted BBQ sauce garlic mayo and All-time favorite – Prosciutto de Parma wrapped poached Made with real vanilla pods &served with mixed berries
tomato salsa (Half Dozen) egg topped with tasty white wine and chives infused
hollandaise sauce
J2 Kapiti New Zealand Premium Ice Cream Scoop 3.5
H2 White Truffle Salted House Fries 9.9 Ask server for daily selections of flavour available
Fries tossed with white truffle salt and summer truffle oil I2 Egg Royale 15.9
served with tomato salsa and truffle mayonnaise Smoked salmon wrapped poached egg and generous J3 Chocolate D24 Durian Cake 9.9
blanket of chives smooth hollandaise
Sinful dark chocolate wrapped over cake layered with real
H3 Calamari Ring 11.9 D24 puree
Served with homemade tartar sauce I3 Egg Florentine 15.9
The perfect vegetarian dish – sautéed spinach green, J4 Warm Banana Cake with Ice Cream 8.9
poached egg and buttery chives hollandaise Served with Ice Cream flavor of your choice and
H4 Marinated Chicken Skewer with Leeks 12.9 caramelized banana
Grilled juicy chicken skewer marinated and served with
I4 Poached Eggs in Red Wine Hollandaise 16.9
teriyaki sauce (Five Sticks)
Egg poached in a flavorful concoction of red wine, veal J5 Tiramisu 7.9
broth and herbs. Served buttery red wine reduction Served with selections of berries and light mascarpone
H5 Smoked Salmon Roulade 12.9 alongside crispy bacon cheese
Smoked salmon rolled with truffle oil mushroom stuffing
I5 Truffle Scrambled Eggs with Wild Mushroom 15.9
H6 Chipolata Sausage wrapped with Parma Ham 12.9 Moist Ribbons of eggs served with sautéed wild mushroom Drinks
Pan fried sausage roll with skewer served with cranberry and toasted milk loaf with a touch of truffle oil
sauce and tomato salsa K1 TTR Signature Spritzer (Contain Alcohol) 13.9
I6 TTR English Breakfast 18.9 K2 Asahi Draft 330ml 11.9
H7 Foie Gras Parfait 12.9 Breakfast favorite – milk loaf, sautéed mushroom, tomato,
K3 Hoegaarden White 330ml 14.9
Port wine jelly coated on foie gras parfait served with hash brown, eggs selection, bacon and breakfast sausages
K4 Stella Artois 330ml 12.9
crunchy nuts mix
K5 House Red/White 11.9
I7 Pan Cake with Berries 12.9
Homemade pancake served hot with crème, mix berries L1 Soft Drinks (Coke / Coke Zero / Sprite / Tonic Water) 3.5
H8 TTR Tastings Platter 28.9
and maple syrup L1 San Pellegrino Sparkling Fruit Drink 4.5
Assortment of finger foods and tapas from our menu
(Limonata / Pompelmo / Aranciata)
I8 Ribeye Minutes Steak Club Sandwich 19.9 L3 Acqua Panna Natural Spring Water 250ml 3.9
Set A @ 28++ Quick seared minutes steak, sunny side up, bacon, cheddar L4 Acqua Panna Natural Spring Water 1 Litre 9.9
Choice of Soup cheese, tomato and lettuce.
L5 San Pellegrino Sparkling Mineral Water 250ml 3.9
+
L6 San Pellegrino Sparkling Mineral Water 1 Litre 9.9
Choice of Pasta/Risotto Quesadilla – Choice of Smoked Salmon / “Sous
I9 16.9 M1 Dark Chocolate 5.5
+ Vide” Chicken / Mushroom
M2 Coffee / Espresso 3.5
Choice of Dessert Stuffed with mozzarella cheese, tomato sauce and
jalapeno.
M3 Latte / Cappuccino / Mocha / Double Espresso 5.5
Not Valid on Friday & Saturday after 5pm M4 Gryphon Tea Served in Pot 5.5
Set B @ 38++ Black Tea: (Earl Grey Crème / Chocolate Truffle)
White Tea: (White Moscato / Golden Peony)
Choice of Soup / Salad Green Tea: (Lemon Ginger / Yuzu Pear Blossom)
+ No-Caffeine Tea: (Chamomile Garden / Sunset Rooibos)
Choice of Main Course M5 Iced Honey Lemon Tea 4.9
+
Choice of Dessert *All prices are subject to 10% service charge & prevailing government taxes