Ttr food menu

1. Starters


A1 Prosciutto de Parma with Texture of Melon

17.9

Parma ham lazed on rock melon wedges, melon crushed ice
and melon seed dressed with white balsamic dressing

A2 French Foie Gras de Carnard Cru

19.9

Pan seared foie gras with orange cranberry chutney, port
wine jelly and ginger scented toast

A3 Pan Seared Diver Scallop

18.9

Seared scallop on garden leafy green and finished with
salmon roe and chive beurre blanc



A4 Cheese & Cold Cuts Platter

25.9

Selection of cheese, Parma ham and smoked salmon
accompanied with fruits, nuts, toast and cracker

Salad & Soup


B1 Traditional Caesar Salad

12.9

Romaine lettuce, poached egg, bacon strip, garlic croutons,
parmesan cheese shavings and classic Caesar Salad

B2 TTR Heirloom Tomato Salad

13.9

Heirloom tomato, buffalo cheese, herb infused croutons,
pickled red shallot ring, fresh basil all tossed in a white
balsamic dressing


B3 Truffle Mushroom Puree Soup

8.9

Puree of button and shitake mushroom with sautéed
mushroom and a touch of truffle oil, truffle foam and
croutons


B4 Smoked Vine Tomato Soup with Seafood

9.9

Smoked fresh vine tomato cooked into soup with daily fresh
pick seafood


Main Course


C1 Riesling Coq au Vin

25.9

Whole chicken leg cooked in flavorful Riesling wine stew
served with parsley polenta cake, parmesan shavings and
mushroom fricassee


C2 Duck Two Ways

26.9

Confit French duck leg and seared duck breast on orange
scented sweet potato puree served with grilled poached
pear and orange sauce


C3 Steak Frites (250grams)

27.9

Ribeye steak topped with mushroom ragout, gruyere
cheese and port wine sauce, served with truffle fries and
greens


C4 Miso Glazed Seabass

25.9

Miso marinated seabass fillet served with mash potato,
miso glaze and sautéed mushroom and summer vegetable

C5 “Sous Vide” Pork Belly with Crackling Skin

26.9

“Sous Vide” pork belly planted on mash potato with
summer vegetables, Tavel rose wine apple sauce and
finished with crackling pork skin


C6 Cordon Bleu Pork Schnitzel

25.9

Pork loin stuffed with Parma ham and gruyere cheese and
deep fried till golden brown served with thyme sauce and
apple cranberry chutney


Pasta


D1 Linguine ai Frutti di Mare

21.9

Linguine served with crayfish, prawn, fish fillet and squid
ring tossed in sun kissed tomato pesto

D2 Angel Hair Aglio Olio “ Prawn”

19.9

Marinated tiger prawns tossed in red chilli, spring onion,
cilantro and garlic finish with white wine and EVOO

D3 Wild Mushroom in Truffle Cream Sauce

19.9

Pasta cooked al dente tossed in luscious truffle oil infused
sauce with spinach and chef`s selection of forest gems

D4 Spinach and Ricotta Ravioli

20.9

Wholesome filled spinach and ricotta ravioli tossed with
tasty tomato spinach cream sauce finished with tomato
dice and EVOO




Risotto


E1 Saffron Seafood

21.9

Mediterranean inspired; Fresh seafood and diced tomato
with the right amount of cheese, finished with a dollop of
light garlic foam


E2 Wild Mushroom with Truffle Essence


A kaleidoscope of woody flavors - medley of sautéed wild
mushroom, truffle essence, fresh thyme and finished with a
light froth of garlic

19.9

Brown Rice (Available 11am – 4pm)


F1
Tomato Poached Dory Fish with Basil Tomato
Brown Rice
13.9

Poached Dory fish cooked in homemade tomato sauce
served with a Italian twist flavor brown rice

F2 Pesto Grilled Pork Loin with Olive Brown Rice

13.9

Pork loin with pesto cream sauce with home style black
olive brown rice

F3
Mushroom "Sous Vide" Chicken Breast with
Mushroom Brown Rice
13.9

“Sous Vide” chicken breast with mushroom sauce served
with sesame oil scented mushroom brown rice

Sandwich (Wheat Bread/White Bread/Wrap)


G1 Smoked Salmon

10.9

Norwegian smoked salmon served with homemade dill
mayo, hardboiled egg, tomato and lettuce

G2 TTR BLT

9.9

Bacon, sunny side up, cheddar cheese, homemade “Caesar
Mayo” poached pear, tomato and crisp lettuce

G3 Portobello Mushroom

9.9

Baked Portobello mushroom, cheddar cheese, garlic mayo,
moist scrambled eggs, tomato and lettuce

G4 “Sous Vide” Chicken Breast

10.9

Sliced “Sous Vide” chicken breast, smoked pepper mayo,
mango salsa, black sesame seed, tomato and crisp lettuce

2. Tapas & Finger Food




H1 Spicy Chicken Wing

10.9

In house self-concocted BBQ sauce garlic mayo and
tomato salsa (Half Dozen)

H2 White Truffle Salted House Fries

9.9

Fries tossed with white truffle salt and summer truffle oil
served with tomato salsa and truffle mayonnaise

H3 Calamari Ring

11.9

Served with homemade tartar sauce


H4 Marinated Chicken Skewer with Leeks

12.9

Grilled juicy chicken skewer marinated and served with
teriyaki sauce (Five Sticks)

H5 Smoked Salmon Roulade

12.9

Smoked salmon rolled with truffle oil mushroom stuffing


H6 Chipolata Sausage wrapped with Parma Ham

12.9

Pan fried sausage roll with skewer served with cranberry
sauce and tomato salsa

H7 Foie Gras Parfait

12.9

Port wine jelly coated on foie gras parfait served with
crunchy nuts mix

H8 TTR Tastings Platter

28.9

Assortment of finger foods and tapas from our menu


Set A @ 28++
Choice of Soup
+
Choice of Pasta/Risotto
+
Choice of Dessert
Not Valid on Friday & Saturday after 5pm
Set B @ 38++
Choice of Soup / Salad
+
Choice of Main Course
+
Choice of Dessert


Brunch Selections (Available 11am – 4pm)




I1 Egg Benedict

15.9

All-time favorite – Prosciutto de Parma wrapped poached
egg topped with tasty white wine and chives infused
hollandaise sauce


I2 Egg Royale

15.9

Smoked salmon wrapped poached egg and generous
blanket of chives smooth hollandaise

I3 Egg Florentine

15.9

The perfect vegetarian dish – sautéed spinach green,
poached egg and buttery chives hollandaise

I4 Poached Eggs in Red Wine Hollandaise

16.9

Egg poached in a flavorful concoction of red wine, veal
broth and herbs. Served buttery red wine reduction
alongside crispy bacon


I5 Truffle Scrambled Eggs with Wild Mushroom

15.9

Moist Ribbons of eggs served with sautéed wild mushroom
and toasted milk loaf with a touch of truffle oil

I6 TTR English Breakfast

18.9

Breakfast favorite – milk loaf, sautéed mushroom, tomato,
hash brown, eggs selection, bacon and breakfast sausages

I7 Pan Cake with Berries

12.9

Homemade pancake served hot with crème, mix berries
and maple syrup

I8 Ribeye Minutes Steak Club Sandwich

19.9

Quick seared minutes steak, sunny side up, bacon, cheddar
cheese, tomato and lettuce.

I9
Quesadilla – Choice of Smoked Salmon / “Sous
Vide” Chicken / Mushroom
16.9

Stuffed with mozzarella cheese, tomato sauce and
jalapeno.







*All prices are subject to 10% service charge & prevailing government taxes

Desserts




J1 Vanilla Crème Brulee

8.9

Made with real vanilla pods &served with mixed berries


J2 Kapiti New Zealand Premium Ice Cream Scoop

3.5

Ask server for daily selections of flavour available


J3 Chocolate D24 Durian Cake

9.9

Sinful dark chocolate wrapped over cake layered with real
D24 puree

J4 Warm Banana Cake with Ice Cream

8.9

Served with Ice Cream flavor of your choice and
caramelized banana

J5 Tiramisu

7.9

Served with selections of berries and light mascarpone
cheese

Drinks




K1 TTR Signature Spritzer (Contain Alcohol)

13.9
K2 Asahi Draft 330ml 11.9
K3 Hoegaarden White 330ml 14.9
K4 Stella Artois 330ml 12.9
K5 House Red/White 11.9
L1 Soft Drinks (Coke / Coke Zero / Sprite / Tonic Water) 3.5
L1 San Pellegrino Sparkling Fruit Drink

4.5

(Limonata / Pompelmo / Aranciata)

L3 Acqua Panna Natural Spring Water 250ml

3.9
L4 Acqua Panna Natural Spring Water 1 Litre

9.9
L5 San Pellegrino Sparkling Mineral Water 250ml

3.9
L6 San Pellegrino Sparkling Mineral Water 1 Litre

9.9
M1 Dark Chocolate

5.5
M2 Coffee / Espresso

3.5
M3 Latte / Cappuccino / Mocha / Double Espresso

5.5
M4 Gryphon Tea Served in Pot

5.5

Black Tea: (Earl Grey Crème / Chocolate Truffle)
White Tea: (White Moscato / Golden Peony)
Green Tea: (Lemon Ginger / Yuzu Pear Blossom)
No-Caffeine Tea: (Chamomile Garden / Sunset Rooibos)

M5 Iced Honey Lemon Tea

4.9