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Enchanting dinner vibes await
at VANTADOR
Before Looking At The Menu...
Every Great Steak Lover Has A Preference
Explore our Steak Compass. Answer a few simple questions and discover which steak from the Vantador collection best matches your taste.
PRE-STArTER
The Signature Beef
Experience
A curated trio of exceptional beef: Manchego puff with premium Spanish cecina, boneless wagyu rib roast crostini with pickled wasabi relish, and aged Spanish tenderloin carpaccio with caviar.
The Vantador Prelude
Experience
A chef-crafted opening to your meal: A5 Wagyu & Crab Canapé with smoked paprika and rosemary; Hotate & Argentinian red prawn ceviche with citrusagave; and cured Iwashi (Japanese Sardine) tostada with roasted capsicum, yellow tomato,
and mezcal jam. (Minimum order
of two)
and mezcal jam. (Minimum order
of two)
Fresh Oyster
Normandy oyster | tequila bergamot dashi | lime (can be served without alcohol upon request)
Charred Oyster
Normandy oyster | kombu cream | herb oil
STArTER
Rubia Gallega Bone Marrow
Roasted Rubia Gallega bone marrow | Avruga caviar | fresh truffle | grilled focaccia bread Add on Charred oyster (3pcs 60)
Lobster Paella & Sea Prawn
Wild caught sea prawn | lobster rice | bouillabaisse | pickled mustard seeds | sliced fennel
Foie Gras Toast
Pan seared foie gras | fig brioche toast | foie gras ice cream | red wine reduction | poached cherries | fresh black figs
Scallop Ceviche
Cured Hotate scallops | Argentinian red prawns | mango | citrus | agave | pickled pumpkin
Beef Carpaccio
Angus striploin | honey mustard vinaigrette | green sorrel | russet potato chips | smoked egg yolk
Otoro Tatare with Fruit
Tomato
Dry aged chutoro | yellow honey cherry tomato | Spanish olive oil | fruit tomato consomme
Signature Wagyu & Prawn
Ensemble
Australian wagyu tenderloin | Argentinian red prawns | beef rice | brown butter béarnaise
WINE PAIRING
Charcuterie Board
Cured beef tongue | Angus beef cecina | Montenebro goat cheese | blue cheese | fresh fruit | nuts and cracker
SALAD
Endive Salad with Olive Oil
Ice Cream
Red endive | yellow endive | walnut and mustard vinaigrette | fresh black figs | pear | candied walnuts | olive oil ice cream
Smoked Caesar Salad
Smoked romaine lettuce,
garlic anchovy aioli, Manchego cheese, beef
Cecina, duck bacon
garlic anchovy aioli, Manchego cheese, beef
Cecina, duck bacon
MAIN
Roasted Lamb Rack
Roasted lamb rack | pommes aligot | chimichurri | celeriac | red endives | pomegranate jus
Grilled Wild Snapper with Hokkaido Scallop
Dry aged Sabah red snapper | grilled scallops | fresh mud crab | confit lemon | fish au jus
Aged Duck Breast
Seared aged Cherry Valley Duck breast | parsnip purée | charred grape | foie gras | duck bacon | orange demi-glace
Dry Aged Turken Chicken
Roasted dry aged free range Turken chicken | endives | vanilla poached strawberry | parsley mint pesto | blue cheese
Lobster & Scallop Pasta
Half Canadian lobster | seared scallop | freshly picked mud crab | linguine pasta | shallot | confit garlic | salted butter | red chili | Sauvignon Blanc broth (can be served without alcohol upon request)
Truffle Pappardelle
Pappardelle | sautéed wild mushroom | truffle pate | grated grana padano | egg yolk | fresh Italian summer truffle
DESSERT
Dry Aged Burnt Cheesecake
Compressed digestive biscuits with dry aged fat butter as base | creamy burnt cheesecake | white chocolate Chantilly
Coconut Panna Cotta
Coconut cream | coconut water sphere | basil mango salsa | white chocolate oat crumble | mango glass
Elderflower Peach Harmony
Poached white peach | French butter | wild forest honey | yoghurt sorbet
Tea Infused Lemon Mirage
Yuzu curd | earl grey | olive oil | thyme
Chocolat Bergamote Rêverie
Biscuit moelleux | chocolate cremeux | bergamot curd | chamomilegel | chocolate tuile
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