COLD APETIZERS
Coulourful Organic Myanmar Vegetable Salad 12.- with Olives, Feta cheese and black Truffle
Thyme roasted Prawns with Hummus and Dukka 16.- Oranges and Cucumber Joghurt, Black Olives, Sumac and Mint
Carpaccio of Home marinated Salmon 16.- Dill-Honey mustard and Yellow Myanmar Lemon
Seared Atlantic Dorade filet, Green Pea Peppermint-Guacmole 18.- with Spice Tomatoe- Vinaigrette and Grated Coconut Chutney
HOT APETIZERS
Pumpkin Soup with Apple, Mango and Coconut 12.- Seared Scalops with Ngapali Fleur de Sel, Apple, Avocado and Nuts salad
Garnished Lobster Bisque Soup 14.- with Cognac and crispy Lobster Roll
Combination of Foie Gras 19.- Médaillon with Peaches, mousse and cinnamon spiced Balsamico
Felix’s Truffle Ravioli 18.- with Truffle foam and Leek
MAINS
Pan Seared Sea bass Fish with Sweet potato mousseline 32.- Kaffir-Lime-foam, Fresh Myanmar Ginger Salad and Coriander Oil
Seared Monkfish on Honey Mustard Mung Beans 30.- with Mango-Lime-Dressing
Lamb entrecote 34.- wrapped in Kale and mushrooms
On Garlic vegetable tart, Lavender Jus, confied Tomatoes
On Garlic vegetable tart, Lavender Jus, confied Tomatoes
Star Anis braised Beef Cheeks 34.- Coconut Polenta with Mango and Crispy Bread sticks
Five Spice glazed Iberico Pork 32.- with onion cream, Green Peas and Crispy Bacon, Peppermint salad
Seared Angus Beef Tenderloin in Thimut Black Pepper 48.- with Seeds spiced mashed potatoes, Crispy and Caramelized Onions
VEGETARIAN MAINS
Gremolata Tortellini 26.- with Lemon Foam, Asparagus and candied Tomatoes
Gratinated Coconut Polenta 26.- with Pineapple-Tomato-Ratatouille and Vegetables
CHEESE
Cheese Board (60gr) 16.- Cheese from Europe and Myanmar with home made chutneys and Dukka nuts
Truffle Brie 15.- served with home made marinated olives
DESSERTS
Dessert Surprise 12.- Creative Dessert according to the Pastry Chef
Fresh strawberry with Peppermint sherbet 12.- from the Shan State marinated with staranis and Black Pepper
Freshly Baked Chocolate*Fondant ( 20 minutes ) 14.- with Mango Ginger Cappuccino
Caramelized Lemon Parfait with Pomelo Salad 12.- and Burned Almonds, Chocolate Foam
Freshly Baked Apple tarte ( 20 minutes ) 14.- with homemade Yogurt sorbet and “Rum Raisin Pot”
ALL PRICES ARE SUBJECT TO 5% GOVERNMENT SALES TAX