Menu Sunrise Bistro Bar

East CoastInternational$$$$
11 Reviews
This Restaurant Has Closed Down.
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Full Menu Sunrise Bistro Bar

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Menu Highlights



Momotaro Tomato, Avocado & Crabmeat Salad

Japanese breed tomato with crabmeat, avocado, arugula salad and white sesame dressing

Tataki Steak Tartare

Fire touched minced raw beef with chopped gherkin, white onion, caper, chive, mustard mayonnaise and hardboiled egg with liquid egg yolk center

Seared Foie Gras

Seared goose liver on brioche bread layered with mango, citrus jam and berry compote


Seafood Chowder Soup

creamy seafood soup with seasonal fresh seafood topped with chopped chives and extra virgin olive oil

Chilled Japanese Noodle & Salmon Sashimi

salmon sashimi on chilled japanese noodle drizzled with wasabi shoyu dressing, togarashi chili pepper and chopped chive

Sous Vide Egg Benedict

grilled portobello mushroom with soft poached egg gratinated with hollandaise sauce topped with iberico ham, spinach salad and confit of cherry tomato

Oyster Salsa

freshly shucked oysters topped with cucumber & mint salsa

Asian Five Spice Duck Leg Confit

sous vide 8 hours crispy duck leg infused with five spice served with citrus salad & passionfruit sauce


Marmite Canadian Pork Shoulder

Sous vide and grilled pork shoulder with marmite marinade served with seasonal vegetable

Cereal Crusted Cod Fish

Baked cod fish with cereal crust served with seasonal vegetable braised in sesame oil and ginger shoyu broth

Baby Lamb Rack

6 months baby lamb rack marinated in homemade mixed spice marination served with seasonal vegetable and Japanese curry sauce.


Salted Egg Yolk Custard Molten Chocolate Cake

warm chocolate cake with melting salted egg yolk custard in the center served with vanilla ice creamo

Tiramisu Semi Freddo

semi frozen mascarpone cheese layered with coffee liqueur jelly sponge topped with milo crunch and tuile biscuit

Chocolate & Hazelnut Praline

hazelnut mousse cake with feuilletine, warm chocolate ganache served with caramelized banana

Sous Vide Red Wine Pear

pear poached in red wine and aromatic spice served chilled with crème anglaise

Chendol Panna Cotta

coconut custard with pandan jelly served with gula melaka, palm seed, red bean, grass jelly and cream corn
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