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Dinner Buffet Fri Sat

The International Dinner Buffet will be held on January 3, 4, 10, and 11, 2025, from 6:30 p.m. to 10:00 p.m., with prices set at 98 SGD for adults and 49 SGD for children. The buffet features a wide array of dishes including seafood, sashimi, salads, various meats, Asian delights, and a selection of desserts. The menu is subject to change without prior notice.

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0% found this document useful (0 votes)
14 views5 pages

Dinner Buffet Fri Sat

The International Dinner Buffet will be held on January 3, 4, 10, and 11, 2025, from 6:30 p.m. to 10:00 p.m., with prices set at 98 SGD for adults and 49 SGD for children. The buffet features a wide array of dishes including seafood, sashimi, salads, various meats, Asian delights, and a selection of desserts. The menu is subject to change without prior notice.

Uploaded by

Zayne
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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I NTERNATIONAL

D INNER B UFFET
3, 4, 10, 11 January 2025
Fridays & Saturdays, 6.30 p.m. to 10.00 p.m.

98* per adult, 49* per child (six to 11 years of age),


inclusive of free-flowing coffee and tea

*Prices are stated in Singapore dollars, subject to service charge and


prevailing taxes.

TO START

S EAFOOD ON I CE
Snow Crab Leg • Poached Boston Lobster

Poached Sea Prawns • Hard Shell Clam

Green-lipped Mussel • Half Shell Scallop


CONDIMENTS
Hot and Spicy Sauce, Kimchi Aioli,
Wasabi Aioli, Lime Wedge, Lemon Wedge

S ASHIMI
Salmon • Maguro • Tako
CONDIMENTS
Pickled Pink Ginger, Wasabi, Soy Sauce

C OLD S OBA S TATION


Chuka Kurage, Chuka Wakame,
Sweet Corn, Takuan, Tofu, Scallion, Fragrant Soy Sauce

S MOKED F ISH
Smoked Salmon • Smoked Tuna

M E N U I S S U B J E C T T O C H A N G E WITHOUT P R I O R N O T I C E .
U NDER THE H EATING L AMP
Tori Kaarage

Ebi Fry
CONDIMENTS
Wasabi Mayonnaise, Miso Mayonnaise

C HARCUTERIE
Salami Milano • Mortadella

Beef Pastrami • Chicken Ham • Parma Ham


CONDIMENTS
Cornichons, Capers, Pickled Onion, Dijon Mustard

A SSORTMENT OF E UROPEAN C HEESES


CONDIMENTS
Fresh Grapes, Fresh Strawberries, Dried Fruits,
Assorted Crackers and Nuts, Orange Marmalade, Apricot Jam

SALAD

Town Caesar Salad in Parmesan Wheel


Smoked Chicken, Smoked Duck Breast,
Quail Egg, Anchovy, Romaine Lettuce, Croutons,
Grated Parmesan, Bacon Bits, Classic Caesar Dressing

C OMPOUND S ALAD
Creamy Potato Salad, Quail Egg, Bacon Bits, Chives

Creamy Macaroni, Sweet Corn, Chicken Ham, Scallions

Beef Fillet, Capsicum, Scallions, Garlic Soy Dressing

Cabbage Kimchi Slaw, Chicken, Shiitake Mushroom

Fresh Sea Prawn, Pomelo Chunks, Garlic Soy Dressing,


Fresh Cilantro

Mediterranean Couscous, Smoked Duck, Raisin,


Fresh Parsley

H EALTHY S ALAD B AR
BASE
Locally Farmed Lettuce (Oak and Crystal), Arugula, Kale

INGREDIENTS
Sliced Onion, Cucumber, Capsicum, Cherry Tomato,
Shredded Carrot, Broccoli, Takuan, Kimchi,
Sweet Corn, Chickpea, Olive, Artichoke, Beetroot,
Feta Cheese, Piquillo, Pickled Papaya

DRESSING
Roasted Sesame, Thousand Island, Honey Mustard, Italian Herbs
M E N U I S S U B J E C T T O C H A N G E WITHOUT P R I O R N O T I C E .
BREAD COUNTER

Baguette • Focaccia • Dark Rye

Multigrain • Ciabatta • Sourdough

Assorted Bread Rolls

SOUP

Smoked Salmon Chowder, Charred Corn, Mixed Herbs

BUTCHER’S BLOCK

Roasted Beef Ribeye

Asian Chimichurri Soy Glaze

Twice-cooked Pork Belly

Grain Mustard with Honey

WESTERN FARE

Smoked Duck Parmentier Gratin

Braised Beef Cheek in Mirepoix and Herb Sauce

Barramundi Acqua Pazza, Caper Berries, Olive, Fresh Basil

Pan-fried Chicken Thigh, Green Peppercorn Sauce

CHINESE ROAST CABINET

Pork Char Siew • Roasted Pork Belly

Roasted Duck • Poached Chicken


SIDES & CONDIMENTS
Fragrant Chicken Rice, Dark Soya Sauce, Chili Sauce,
Fragrant Ginger, Cucumber

M E N U I S S U B J E C T T O C H A N G E WITHOUT P R I O R N O T I C E .
ASIAN DELIGHTS

Braised Ee Fu Noodle with Vegetable s

Poached Prawns in Chinese Wine Broth

Singapore Chilli Crab with Crispy Mantou

Steamed Barramundi in Superior Soy Sauce

Seasonal Vegetables with Goji Berries

M AKE -Y OUR -O WN -N OODLE B OWL


NOODLES
Thick Rice Noodles, Yellow Noodles, Thin Rice Vermicelli

SOUP BASE
Laksa Gravy, Chicken Broth

TOPPINGS
Sea Prawn, Lobster Ball, Hard Shell Clam, Purple Scallop,
Fish Cake, Quail Egg, Beansprouts, Dou Miao,
Xiao Bai Chye, Choy Sum, Chinese Cabbage

CONDIMENTS
Fried Shallots, Green Chilli, Sambal Chilli

PERANAKAN CORNER

Kueh Pie Tee


Prawn, Chilli Sauce, Coriander

Itek Tim
Salted Vegetable & Duck Soup

Ayam Buah Keluak


Nyonya Chicken Curry, Black Nut

Nyonya Chap Chye


Braised Vegetables, Glass Noodles, Black Fungus

Babi Pongteh
Braised Pork Belly, Fermented Soya Bean

INDIAN SPECIALS

Chicken Tikka Masala

Dhal Makhani

ACCOMPANIMENTS
Biryani Rice, Mango Chutney, Papadum Basket

M E N U I S S U B J E C T T O C H A N G E WITHOUT P R I O R N O T I C E .
SWEET INDULGENCES

W ARM L OCAL C LASSICS


Tau Suan with Dough Fritters
Pandan Kaya Tart
Bread and Butter Pudding

C AKES
Fullerton Chocolate Cake
Fullerton Cheesecake
Mango Shortcake
Strawberry Cheese Mousse
Coconut Calamansi Cake

T ARTS
Hazelnut Praline Crème Tart
Calamansi Coconut Meringue Tart
Orange Chocolate Tart
Pecan Tart
Pistachio Mascarpone Ivory Tart

N YONYA S WEETS
Assorted Nonya Kueh • Durian Pengat Shooter

S HOOTERS
Bubur Cha Cha Pannacotta
Jivara Coffee Noisette • Local Kopi Tiramisu

C OLD D ESSERT S OUPS


Chng Tng

C HOCOLATE F O UNTAIN
Vanilla Choux, Marshmallow, Cookies, Assorted Fresh Fruit

I CE C REAM
Chocolate • Vanilla • Matcha Green Tea • Red Bean

M E N U I S S U B J E C T T O C H A N G E WITHOUT P R I O R N O T I C E .

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