La Belle Époque

Helmed by Chef Firdauz Nasir, La Belle Epoque is a European restaurant & Bar, specialising in contemporary European cuisine using fresh ingredients seasoned with natural herbs.

In this specially curated experience, at $68++ per pax, you can expect the following:

1️⃣ Amuse bouche
CEVICHE DE PÊCHE - buttery pastry with fresh spanish nectarine, pickle chili, shallots & green olive

2️⃣ Starter
FIGUES FARCIES - beautiful turkish figs stuffed with a milky burrata cheese, black forest ham served with balsamic reduction

3️⃣ Mains
BLACK ANGUS FILLET MIGNON - gorgeous grass fed new zealand black angus beef served with berries dust served with spaghetti squash & red wine port
sauce
OR
CORDON BLEU à L'ENVERS - bone in chicken leg pan sear with prosciutto ham & served with couscous tomato concasse & cheese fondue sauce
OR
WATERMELON "SUNDAY ROAST" - slow roast juicy watermelon with spices served with yorkshire pudding & légumes demi-glace

4️⃣ Dessert
SOUFFLE - Dark and intense flavor with a light and custardy texture served with spear mint gelato

Helmed by Chef Firdauz Nasir, La Belle Epoque is a European restaurant & Bar, specialising in contemporary European cuisine using fresh ingredients seasoned with natural herbs.

In this specially curated experience, at $68++ per pax, you can expect the following:

1️⃣ Amuse bouche
CEVICHE DE PÊCHE - buttery pastry with fresh spanish nectarine, pickle chili, shallots & green olive

2️⃣ Starter
FIGUES FARCIES - beautiful turkish figs stuffed with a milky burrata cheese, black forest ham served with balsamic reduction

3️⃣ Mains
BLACK ANGUS FILLET MIGNON - gorgeous grass fed new zealand black angus beef served with berries dust served with spaghetti squash & red wine port
sauce
OR
CORDON BLEU à L'ENVERS - bone in chicken leg pan sear with prosciutto ham & served with couscous tomato concasse & cheese fondue sauce
OR
WATERMELON "SUNDAY ROAST" - slow roast juicy watermelon with spices served with yorkshire pudding & légumes demi-glace

4️⃣ Dessert
SOUFFLE - Dark and intense flavor with a light and custardy texture served with spear mint gelato

Helmed by Chef Firdauz Nasir, La Belle Epoque is a European restaurant & Bar, specialising in contemporary European cuisine using fresh ingredients seasoned with natural herbs.

In this specially curated experience, at $68++ per pax, you can expect the following:

1️⃣ Amuse bouche
CEVICHE DE PÊCHE - buttery pastry with fresh spanish nectarine, pickle chili, shallots & green olive

2️⃣ Starter
FIGUES FARCIES - beautiful turkish figs stuffed with a milky burrata cheese, black forest ham served with balsamic reduction

3️⃣ Mains
BLACK ANGUS FILLET MIGNON - gorgeous grass fed new zealand black angus beef served with berries dust served with spaghetti squash & red wine port
sauce
OR
CORDON BLEU à L'ENVERS - bone in chicken leg pan sear with prosciutto ham & served with couscous tomato concasse & cheese fondue sauce
OR
WATERMELON "SUNDAY ROAST" - slow roast juicy watermelon with spices served with yorkshire pudding & légumes demi-glace

4️⃣ Dessert
SOUFFLE - Dark and intense flavor with a light and custardy texture served with spear mint gelato

Helmed by Chef Firdauz Nasir, La Belle Epoque is a European restaurant & Bar, specialising in contemporary European cuisine using fresh ingredients seasoned with natural herbs.

In this specially curated experience, at $68++ per pax, you can expect the following:

1️⃣ Amuse bouche
CEVICHE DE PÊCHE - buttery pastry with fresh spanish nectarine, pickle chili, shallots & green olive

2️⃣ Starter
FIGUES FARCIES - beautiful turkish figs stuffed with a milky burrata cheese, black forest ham served with balsamic reduction

3️⃣ Mains
BLACK ANGUS FILLET MIGNON - gorgeous grass fed new zealand black angus beef served with berries dust served with spaghetti squash & red wine port
sauce
OR
CORDON BLEU à L'ENVERS - bone in chicken leg pan sear with prosciutto ham & served with couscous tomato concasse & cheese fondue sauce
OR
WATERMELON "SUNDAY ROAST" - slow roast juicy watermelon with spices served with yorkshire pudding & légumes demi-glace

4️⃣ Dessert
SOUFFLE - Dark and intense flavor with a light and custardy texture served with spear mint gelato

Helmed by Chef Firdauz Nasir, La Belle Epoque is a European restaurant & Bar, specialising in contemporary European cuisine using fresh ingredients seasoned with natural herbs.

In this specially curated experience, at $68++ per pax, you can expect the following:

1️⃣ Amuse bouche
CEVICHE DE PÊCHE - buttery pastry with fresh spanish nectarine, pickle chili, shallots & green olive

2️⃣ Starter
FIGUES FARCIES - beautiful turkish figs stuffed with a milky burrata cheese, black forest ham served with balsamic reduction

3️⃣ Mains
BLACK ANGUS FILLET MIGNON - gorgeous grass fed new zealand black angus beef served with berries dust served with spaghetti squash & red wine port
sauce
OR
CORDON BLEU à L'ENVERS - bone in chicken leg pan sear with prosciutto ham & served with couscous tomato concasse & cheese fondue sauce
OR
WATERMELON "SUNDAY ROAST" - slow roast juicy watermelon with spices served with yorkshire pudding & légumes demi-glace

4️⃣ Dessert
SOUFFLE - Dark and intense flavor with a light and custardy texture served with spear mint gelato

Helmed by Chef Firdauz Nasir, La Belle Epoque is a European restaurant & Bar, specialising in contemporary European cuisine using fresh ingredients seasoned with natural herbs.

In this specially curated experience, at $68++ per pax, you can expect the following:

1️⃣ Amuse bouche
CEVICHE DE PÊCHE - buttery pastry with fresh spanish nectarine, pickle chili, shallots & green olive

2️⃣ Starter
FIGUES FARCIES - beautiful turkish figs stuffed with a milky burrata cheese, black forest ham served with balsamic reduction

3️⃣ Mains
BLACK ANGUS FILLET MIGNON - gorgeous grass fed new zealand black angus beef served with berries dust served with spaghetti squash & red wine port
sauce
OR
CORDON BLEU à L'ENVERS - bone in chicken leg pan sear with prosciutto ham & served with couscous tomato concasse & cheese fondue sauce
OR
WATERMELON "SUNDAY ROAST" - slow roast juicy watermelon with spices served with yorkshire pudding & légumes demi-glace

4️⃣ Dessert
SOUFFLE - Dark and intense flavor with a light and custardy texture served with spear mint gelato