A Ta s t e of CÉ L A V I
Set menus are available until 10pm daily

DE G USTAT I O N SE T ME N U
5 Course 198 | 4 Glass Wine Pairing 88
Minimum of 2 Persons

AM U SE BO U CHE
Prawn Toast (sf)Crab salad, brioche, calamansi

Tuna Watermelon Tartare (r, gf)
Nomad kaluga caviar, avocado, coconut vinaigrette, coriander oil
Veuve Clicquot, Yellow Label Brut NVAsparagus “Sushi Rice” Risotto (gf, v)
Spinach, puffed rice, pea tendrils

Line Caught Red Snapper (200g)
Laksa, ebi shrimp oil, celeriac coconut purée
Yalumba, Y Series Chardonnay RV

Stony River Black Angus Tenderloin (150g) (gf)Braised red cabbage relish, yuzu beef jus
Mascota Unánime, Cabernet Sauvignon RV

PRE DE SSE RT
Calamansi Bon Bon (1pc) (gf, v, vg)
Liquid citrus core, lime zest

Tropical Mango (gf, v, vg)
Glutinous rice tuile, coconut sorbet
Pio Cesare, Moscato D'Asti 2021

PE TIT F OU R S
Pandan Choux (1pc)

Set menus are available until 10pm daily(r) raw (n) contain nut (sf) shellfish (gf) gluten-free (v) vegetarian (vg) veganPrices subject to 10% service charge and prevailing government taxes.

À LA CARTEThis menu represents the continuous journey to craft and plate thebest interpretation of Singapore’s multi-cultural flavours, magnified
with a refined touch and using high-quality ingredients that aresourced sustainably.

STA RT ER S

Artisan Sourdough (v)15Herb butter, spring onion oil
add on: - Smoked Salmon Dip, Ikura, Dill

12- Miso Katsuobushi Bagna Cauda

8- Chicken Liver Mousse, Sweet Mango Chutney (gf)8

- Dhal Hummus, Radish, Extra Virgin Olive Oil (gf, v, vg)

8- Lacquered Teriyaki Bone Marrow

21- The Whole Selection Of 5 Dips

45

Seasonal Oysters (r, sf)

Half dozen 45 | Dozen 88

Ponzu, dill oil
Roasted Scallops (sf, gf)

38

Nduja beurre blanc, cauliflower, pickled sweet mini pepper, kochukaru oilPrawn Toast (sf)22

Crab salad, brioche, calamansi
Tuna Watermelon Tartare (r, gf)

22

Avocado, coconut vinaigrette, coriander oil
Sushi Rice Beef Tartare (r)32

Umami sauce, wasabi, yuzu kosho, shiso nori wraps
Avocado Sushi Roll (v, vg)

20

Nori, Japanese cucumber
Grilled Marinated Octopus

34

Braised chickpeas, lap cheong, piquillo peppers
A4 Miyazaki Wagyu Nigiri (r)25Lightly torched, tare sauce, wasabi kizami
Maitake Mushroom (gf, v)

15

Jerusalem artichoke, black garlic
Burrata Tomato Salad (n, v)

28

Peach mostarda, candied walnut, shiso, endive
Tempura Zucchini Flower
Furikake, kizami wasabi(r) raw (n) contain nut (sf) shellfish (gf) gluten-free (v) vegetarian (vg) veganPrices subject to 10% service charge and prevailing government taxes.

38

48

Laksa, ebi shrimp oil, celeriac coconut purée
Halibut With Kombu Potato Flake Crust (200g) (gf)35

Yuzu beurre blanc, leek potato confit
Black Pepper Tiger Prawn (200g)

MA IN SLine Caught Red Snapper (200g) (n, sf)

46

Lime, charcoal oil
Korean Rice Cake Dumplings (gf)57Black truffle, parmesan, guanciale
Nagano Pork Chop (320g)

48

Yuzu jus, fennel apple salad
Indian Eggplant (160g) (v, vg)

20

Coconut, tumeric, puffed quinoa, miso glaze
Asparagus “Sushi Rice” Risotto (gf, v)

25

Spinach, puffed rice, pea tendrils
French Margret Duck Breast In Shio Koji (250g) (gf)69

Maple, red currant, fernet sauce
Australian Lamb Chop (260g) (gf)

58

Green curry purée, yoghurt
Stony River Black Angus Tenderloin (200g) (gf)68

Braised red cabbage relish, yuzu beef jus
Half Roasted Chicken (700g) (gf)32

Bacon mousseline stuffed wing, kale, jerusalem artichoke

Stockyard Angus Tomahawk (1.5kg) (gf)

320

200 days grain fed, confit garlic, rosemary(r) raw (n) contain nut (sf) shellfish (gf) gluten-free (v) vegetarian (vg) veganPrices subject to 10% service charge and prevailing government taxes.

Please allow us 30 minutes

198

48 hours slow cooked, Korean ssamjang sauce, lettuce, kimchi

SH ARI N GMargaret River Short Rib Bossam (1.1kg) (n)SID E S

Broccolini (v, vg)

18

Soy hoisin dressing
Sauteed Mushroom (v)18Brown button, king oyster mushroom, shio kombu
Miso Mashed Potato (v)15Scallion oil, crispy shallotRomaine Red Endive Salad (v, vg)

12

D E S SE RTSYuzu, pumpkin seed

Celebration Platters

S 35 | M 55 | L 75

Tropical mango, strawberry miso tart,Madagascar vanilla ic, passionfruit ic
Brilliat Savarin Cheese (50g) (v)

20

Mango chutney, sourdough cracker
Balinese Chocolate (v)18Fermented strawberry, feuilletine
Tropical Mango (gf, v, vg)

18

Glutinous rice tuile, coconut sorbet
Calamansi Bon Bon (5pcs) (gf, v, vg)

10

Liquid citrus core, lime zest
Petit Four Box (6pcs each)

35

Pandan choux, yuzu meringue tart (n), green tea passionfruit pâte de fruitFruits On Ice (gf, v, vg)

28

CÉ LA VI Ice Cream (gf, v)

12• Madagascar vanilla • Balinese chocolate • Passionfruit
CÉ LA VI Sorbet (gf, v, vg)• Lime • Salted lychee(r) raw (n) contain nut (sf) shellfish (gf) gluten-free (v) vegetarian (vg) veganPrices subject to 10% service charge and prevailing government taxes.

12