Warisan Dining Menu

The exciting new menu that awaits you at Warisan Restaurant has been developed by Chef Vincent Denayer and has an unmistakable yet unique Mediterranean/French influence. We try wherever possible to use products from local farms.

Warisan Restaurant is mindful of the growing numbers of guests who prefer a vegetarian diet, so we are delighted to also offer a tempting and imaginative selection of vegetarian dishes.

Delicate entrees, delicious main courses and mouth watering deserts - created with passion and served with flair - all part of the legendary Warisan Restaurant experience.

And if you simply fancy a tempting snack, choose from the new Tapas selection at the bar.

Cold STARTER

Tuna Tartar in Sesame oil with Avocado Balsamic and Wasabi Dressing
Red Tuna Carpaccio with white Truffle oil, Rucolla and Parmesan Cheese
Crab "Parfait" with Pomelo, Wasabi Dressing, Tomatoes and Avocado
Carpaccio of Marinated Wagyu Beef, Black Truffle Tartufata and Brie Sorbet
5 plain Java Oysters with Lemon
Duo Pan-fried Foie Gras on Vanilla Rhubarb Chutney with Spices Coulis and Foie Gras Terrine, Figs, Red Wine and Ginger Mango Coulis

Hot S T A R T E R

Mushroom Cream Soup with White Truffle Oil and Croutons
3 Gratinated Java Oysters with Champagne Sauce and Spinaches
Crispy Gyoza Stuffed with a Fusion of Snail and Shitake Mushroom, Drizzled with a Parmesan Cheese Emulsion
Tiger Prawn in Garlic Butter Sauce, Confit Tomato Tartar with Basil
Drunken Lobster Ravioli in rich Lobster Bisque
Half Cooked Scallop Carpaccio with Butter Cream Sauce and Sturian Sturgeon Caviar

S A L A D

Crispy Duck Leg Confit, Rucolla Salad, Edamame, Capsicum, Sundried Tomato, Apple and Orange
Gratinated Portobello Mushroom with Goat Cheese, Mesclum Salad, Walnuts and Apples
Green Asparagus, Rucolla, Sun dried Tomatoes, Parmesan Cheese Salad with Hazelnut Oil Dressing and Parma Ham Grissini
Smoked Salmon Blinis and Foie Gras Terrine with Figs, Mixed Salad and Raspberry Dressing
Grilled 120 days grain fed Australian Beef Tenderloin Salad Perfumed with Rosemary Oil, served with Rucolla, Parmesan Cheese and Green Beans

PASTA & RISOTTO

Homemade Tagliatelle with Basil, mixed Vegetables and Parmesan Cheese
Homemade Tagliatelle served with Portobello Mushrooms and Smoked Salmon
Gnocchi with White Truffle Tartufata and Parmesan Chips
Linguine with Blue Crab, Cherry Tomato, Basil and Garlic
Green Risotto with Asparagus
Rock Lobster Linguine with Capsicum and Sea Urchin Cream
Foie Gras Ravioli with Tartufata Black Truffle Essence, Glazed Daikon and Daikon and Carrot

FISH & SEAFOOD

Steamed Barramundi Filet, with Vegetables "Duxelles" Leek, Capsicum Zucchini, in a Vongole Jus with Basil, Mashed Potatoes with Black Olives
Pan Fried Tuna Breaded in Crispy Sesame Seed, Fennel, Cherry Tomato and Rucolla Salsa, Artichoke Cream, Mashed Potatoes with Wasabi
Duo Pan-fried Scallop and Prawn with Green Risotto, Asparagus and Carrot Ginger Coulis
Roasted Giant Wild Java Tiger Prawn (250gr) Perfumed with Spices Butter, Sautéed Mix Vegetable with Quinoa
Gratinated Bamboo Lobster with Spices, Tomatoes, Green Asparagus and Fennel, Sautéed Quinoa with Mixed Vegetables

M E A T & P O U L T R Y

Chicken Roll stuffed with Goat Cheese wrapped by Bresaola and Perfumed with Rosemary and Virgin Sauce served with Gnocchi al Pesto
Cheek Veal a la Ossobucco, Mozzarella Sauce and Rigatoni with Pesto
8 hour cooked Lamb Shank Perfumed with Rosemary, Served in its own Juice with Veggies and Black Olives tossed Mashed Potatoes
Grilled Wagyu hanging Tenderloin, Mushroom Sauce with Morel Flavor Sautéed Spinach and Potato au Gratin
Marinated Lamb Chop with Cumin Yogurt and Mint served with Sautéed Quinoa with Mixed Vegetables
Grilled 120 days grain fed Australian Black Angus Beef Tenderloin with Pan-fried Foie Gras "Rossini", Mashed Potato with Black Truffle.

From the Grill

120 days grain fed Australian Black Angus Rib Eye
120 days grain fed Australian Black Angus Beef Tenderloin
USA Prime Rib 400gr

All served with Béarnaise, Blue cheese and green Pepper sauce with mix salad and Potato au gratin

Side Dish

Sautéed Mix vegetables
Steamed Brocoli
Mash Potato
Potato Gratin
French Fries
Green or Rucola Salad
Sautéed Green Asparagus
Green Asparagus Risotto

D E S S E R T

A trio (or duo) of Crème Brulée: Speculaas, Vanilla and Chocolate
Pannacotta Perfumed with Grappa, Strawberry and Kiwi Salsa Ginger Caramel
Strawberries Soup with Basil, Homemade Yoghurt Ice Cream with Honey
Fine Apple Tart with Almonds cream and Green Apple Sorbet
“Chocolate Contrast”; Chocolate Ganache with Cacao Sorbet and Cacao Snow
Passion Fruit Soufflé with Raspberry Sorbet
Express Chocolate Soufflé, Orange Confit and Vanilla Ice Cream
Four types of imported Cheese Platter
100 GR
200 GR