12 March to 14 April 2024
Sakoshi Bay Oysters, Boiled Maine Lobsters
Snow Queen Crab Legs, Alaskan King Crab Legs, Half Shell Scallops, Lobster Claws
Sweet Clams, Pacific White Clams, Tiger Prawns
New Zealand Green Mussels and Australian Black Mussels
Hot Steamed Snow Queen Crab Legs
Whole Atlantic Salmon served with Chives, Sour Cream and Honey Mustard
Sweet Turnips, Pineapples, Cucumbers, Apples, Green Mangoes, Bean Sprouts, Tau Pok, You Tiao
Served with Rojak Sauce and Ground Peanuts
Red Pepper Pesto, Hummus, Tzatziki, Black Olive Tapenade,
Sundried Tomatoes, Sicilian Olives, Sliced Black Olives, Black Whole Olives and Kalamanta Olives
Served with Fried Tortillas, Plain Pita and Pita Bread with Herbs
Fruity Cranberry & Mint Cheese, Homemade Mixed Fruity Cheese, Multi-Grain Cheese
Seaweed and Miso Cheese, Brie Cheese, Camembert Cheese, Emmental Cheese
St. Paulin Cheese, Boursin Garlic Cheese and Mimolette Cheese
Served with Ritz biscuits, Water Table crackers, and an assortment of dried fruits and nuts
Hoisin Smoked Duck Breast with Pickled Cucumber
Mixed Seafood Salad in Black Pepper Sauce
Marinated Jellyfish with Cucumber in Spicy Sesame Oil
Laksa Marinated Chicken Salad with Crispy Tau Pok
Curry Potato Salad with Ebiko
Japanese Green Tea Noodles served with Soba Sauce, Nori and Spring Onion
Fresh Salmon, Yellowfin Tuna, Tako, Tai (Japanese Sea Bream), Mekajiki
Hamachi (Weekend Dinner only)
Tazukuri (Anchovies), Sakana Mentai Tofu, Horenso with Sesame Sauce,
Edamame, Pumpkin with Sesame Sauce
Ebi Sushi, Tako Sushi, Tamago Sushi, Inari Sushi, Chuka Itako Sushi, Chuka Hotate Sushi,
Salmon Sushi, Kani Inari Sushi, Tuna Sushi, Ebiko Sushi, Wasabiko Sushi, Salmon Mayo Sushi
Fotomaki, Califonia Maki, Tuna Salad Maki, Softshell Crab Maki,
Aonoriko Tuna Maki, Otah Maki, Tamago Maki and Kani Maki
Japanese Braised Baby Lobsters in Garlic Butter
Plated Seafood Teppanyaki with Vegetable and Potato Mousseline
Duck Confit with Pumpkin Mousseline in Cranberry Sauce
Baked Seabass Papillote with Fennel, Potato, Tomato and Basil
Roasted Lamb Leg with Roasted Baby Carrot and Pomegranate Sauce
Prawns, Scallop and Clams with Tomato and Feta
Chicken Florentine
Root Vegetable Tagine with Dried Fruit
Roasted Potatoes with Mushrooms and Truffle Oil
Tomato Soup with Garlic Flakes
Black Beans & Vegetable Minestrone Soup
Traditional Roasted Herb Chicken or Black Pepper Chicken
Slow Oven-roasted OP Beef Prime Ribs
Sauce Options: Black Pepper or Mushroom
Rotation of Black Ink Spaghetti, Spiral Pasta, Penne, Linguine and Bow Tie Pasta
Sauce Options: Pesto Cream, Carbonara, Aglio Olio, Pesto, Plant-based Bolognaise
Pomodoro Tomato Sauce and Ebiko Laksa Cream
Baked Whole Stingray with Belado Fresh Chili Paste
Whole Baked Snapper with Ladyfingers and Assam Pedas
BBQ Peri-peri Chicken Leg
Feijoda – Brazilian Black Bean Stew
Pineapple Salsa with Jalapeno
BBQ Corn on Cob
Served with Chimichurri, Dijon Mustard, English Mustard, Mint Sauce
Tahini Dip, Cornichons, Garlic Aioli and Gherkins
Traditional Giant Paella with Chicken and Seafood
Goan Fish Tikka – Boneless Fish Marinated with Lime Seasoning, Mint Sauce & Spices
Chicken Barha Kebab – Marinated in Saffron Cream and served with Mint Sauce
Mutton Mirchiwala Kebab – Smashed Mutton with Mixed Vegetables with Indian Spices
Murgh Achari – Chicken Drumettes marinated with special Pickled Spices
Shakhari Briyani – Mixed Vegetable Basmati Rice
Served with a selection of Naans
Gobi Matar – Cauliflower and Peas Masala with Spices
Green Moong Dhal – Creamy Green Moong Dhal Curry
Aloo Palak – Sautéed Spinach and Potatoes
Squid Chatpata – Squid Braised with Onion, Tomato and Spices
Mutton Vindaloo – Mutton Cube marinated in Indian Spices
Murgh Makhan Masala – Chicken Curry in Spiced Onion, Tomato and Fenugreek Sauce
Singapore Chili Crab with Golden Mantou
Wok-fried Salted Egg Yolk Prawn and Chilli Padi
Pan-fried Carrot Cake with Seafood and Sambal Chilli
Nonya Chap Chye
“Suan Pan Zi” – Stir-fried Yam Dumpling with Vegetables
Stir-fried Kangkong with Cuttlefish
Wok-fried Cereal Prawns and Chilli Padi
Chinese Grilled Stingray with Sambal and Chincalok
Slow Braised Beef Rendang with Spices
Traditional Malay Ayam Pangang with Spicy Peanut Gravy
Udang Bakar Kichap – Barbeque Marinated Prawn with Spices
Sotong Panggang – Grilled Squid in Dark Sweet Sauce
Chinese Spiced Roasted Chicken
Served with Traditional Chicken Rice and Condiments
Thick Rice Vermicelli, Fresh Prawn, Fish Cake, Hard-boiled Egg
Served with Dried Shrimp and Coconut Milk Gravy
Homemade Kueh Pie Tee Shells filled with Braised Sweet Turnip,
Boiled Egg, Shrimps, Crushed Peanuts and drizzled with Chilli Paste
Pan-grilled Chicken Satay
Served with Ketupat, Cucumber, Onion and Peanut Gravy
Szechuan White Fungus Soup
Slow-boiled Bearded-tooth Mushroom with Chicken Cubes
Crème Bruleè
Rocky Road Chocolate Bar
Chendol Delice
Durian Chocolate Fudge
Gula Melaka Crème Brulee
Ondeh-ondeh Chocolate Praline
Coconut Pudding with Kaya Shooter
Cold Durian Pengat
Royal Plaza on Scotts’ Signature Bread & Butter Pudding
“Orh Nee” Yam Paste with Ginko Nuts and Hot Pisang Pengat in Green Bean Soup
Selection of Dates – Ajwa, Medjour,
Apricots, Kiwi, Pineapples, Raisins and Cranberries
Red Watermelon, Honey Pineapple, Hami Melon,
Honeydew, Seedless Grapes
Traditional cookies – Ais Gems, Plait Crackers, Pineapple Jam Sandwich Cookies
Butterfly Biscuits and Murukku
Assorted Malay Kueh
Pandan Chiffon Cake and Candies
Mango Yoghurt, Double Chocolate, Vanilla,
Bandung, and Rose and Soya Milk Sorbet
Special local flavour – Salted Egg
Fruit Juices – Orange, Apple and Fruit Punch
Asian Inspired Brew
