INDIVIDUALLY PLATED STARTERS
CONRAD’S SIGNATURES
Smoked Salmon, Horseradish Cream Cheese, Compressed Cucumber, Tobiko and Dill Shell
Smoked Duck, Shiso Leaf, Plum Sauce, Yellow Aioli and Togarashi
Seared Blue Lip Mussels with Sambal Belacan, Ikura with Ginger Scallion Drizzle
 

SALAD BAR
Greens
Romaine Lettuce, Australian Lettuce, Baby Spinach Red Radish
Condiments
Cucumber, Green Olive, Organic Raisin, Avocado, Steamed Broccoli,
Yellow Tomatoes, Sunflower Seeds
Dressings
Raspberry Vinaigrette, Balsamic Vinaigrette, Chilli Lime Dressing
 

EAST MEETS WEST CHARCUTERIE BOARD
Beef Pastrami, Chicken Lyoner
Tea Glazed Smoked Duck, Pork Char Siew
Mustard, Pickled Vegetables, Horseradish
 

SOUP
“Tom Yum” Cream of Chicken
Freshly Baked Assorted Rolls and Butter
 

HEATING LAMP
CONRAD’S SIGNATURES
Masala Chicken Curry Leaf Croquette with Yuzu Mayo and Smoked Paprika
Chilli Crabmeat, Sour Cream, Cheese Sauce and Salsa in Potato Shell

MAINS
Roasted Beef, Grilled Broccollini, Homemade Hoisin and Vanilla Bean Jus
Stir-fried Sichuan Three Pepper Pork Belly
Golden Peony Roasted Chicken with Quinoa and Curry Crust
Sweet Potato and Horseradish Gratin (V)
Lemon Basmati Rice with Peanuts and Curry Leaf
Laksa and Halibut Fish Spaghetti Pasta, Italian Parsley
Fungi and Sugar Snap Peas in Black Pepper Sauce (V)
 

LIVE STATION
CONRAD’S SIGNATURE
Onsen Egg
Wok-tossed Sambal Okra, 'Mala' Impossible Meat Sauce, Scallions and Truffle Oil
 

DESSERTS
Thai Tea Crème Brûlée with Fresh Berries
Kopi-O Pandan Tiramisu
Chendol Gula Melaka
Infused Rose Watermelon with Chantilly Cream