Maison Ember

Six chilled oysters with green mango mignonette and smoked lime oil.

Butter-toasted brioche layered with lobster, warm spice butter, and herb aioli.

Layered tomato, whipped goat cheese, crisp potato, and basil dust.

Flame-kissed tiger prawns with tamarind glaze and grilled lemon.

Whole red snapper with charred spring onions, crispy potato crumble, and ember butter.

Eight-hour beef short rib over silky whipped potatoes with black garlic jus.

Blue crab in coconut-pepper broth with sweet herbs and toasted bread.

Marinated half chicken with tamarind jus, crispy potatoes, and green sauce.

Signature board with lobster tail, prawns, glazed short rib, potatoes, and two sauces.

Beef, chicken, and fish skewers with roasted pineapple and pepper jam.

Smoked eggplant dip, seeded crackers, avocado relish, and spiced nuts.

Warm chocolate fondant with berry reduction and vanilla cloud.

Silky vanilla cheesecake with salted caramel and sesame praline.

Charred pineapple sorbet with mint sugar and lime mist.

Sparkling passionfruit, orange blossom, and citrus bitters.

Tamarind, ginger, pineapple smoke, and sparkling tonic.

House-brewed hibiscus, vanilla, and fresh lime over crushed ice.

Cold-pressed cucumber, mint, and green citrus.

Six chilled oysters with green mango mignonette and smoked lime oil.

Butter-toasted brioche layered with lobster, warm spice butter, and herb aioli.

Layered tomato, whipped goat cheese, crisp potato, and basil dust.

Flame-kissed tiger prawns with tamarind glaze and grilled lemon.

Whole red snapper with charred spring onions, crispy potato crumble, and ember butter.

Eight-hour beef short rib over silky whipped potatoes with black garlic jus.

Blue crab in coconut-pepper broth with sweet herbs and toasted bread.

Marinated half chicken with tamarind jus, crispy potatoes, and green sauce.

Signature board with lobster tail, prawns, glazed short rib, potatoes, and two sauces.

Beef, chicken, and fish skewers with roasted pineapple and pepper jam.

Smoked eggplant dip, seeded crackers, avocado relish, and spiced nuts.

Warm chocolate fondant with berry reduction and vanilla cloud.

Silky vanilla cheesecake with salted caramel and sesame praline.

Charred pineapple sorbet with mint sugar and lime mist.

Sparkling passionfruit, orange blossom, and citrus bitters.

Tamarind, ginger, pineapple smoke, and sparkling tonic.

House-brewed hibiscus, vanilla, and fresh lime over crushed ice.

Cold-pressed cucumber, mint, and green citrus.