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Le Souterrain

By Chin Chin Group. À la carte by chef Julius Nuiten, served at Le Souterrain on Thursdays and reshaped into the Dinner Show on Fridays & Saturdays.

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Snacks
  • Natural oyster (1 pc)
    5
  • Oyster with spicy margarita (1 pc)
    6
  • Gillardeau oyster with smoked O-toro and osetra caviar
    15
  • Potato rösti with cured ham (2 pcs)
    9
  • Arancini with piment mayonnaise (4 pcs)
    12
  • Crispy scallop with XO sauce (2 pcs)
    12
  • Salt cod croquette with sour cream, chives and ikura (2 pcs)
    9
  • Aubergine tempura with tandoori mayonnaise (V)
    8.5
Starters
  • Steak tartare, crispy potato, miso and butter lettuce
    15
  • Sea bass cocktail with cucumber and lime preparations
    15
  • Baked sweet potato, roasted garlic vinaigrette and black quinoa (V)
    15
In-between
  • Chicken thigh ravioli with baby carrot and spicy carrot sauce
    18
  • Bisque with coconut and Thai basil
    18
  • Mushroom risotto with morels and Parmesan sauce (V)
    18
Mains
  • Short rib with red wine jus and onion
    29
  • Sea trout with green pepper and caper sauce
    29
  • Beetroot, smoked red cabbage and vadouvan spice sauce (V)
    25
  • Wagyu A5 steak served with jus
    55
Desserts
  • Dame blanche, vanilla ice cream, whipped cream and warm Majani chocolate sauce (V)
    12
  • Blackberry, white chocolate mousse with sorbet and blackberry liqueur (V)
    12
  • Pistachio ice cream, caramelised white chocolate mousse and kataifi (V)
    15
Sides
  • Fries with house-made mayonnaise (V)
    6
  • Green salad (V)
    6
  • Roasted vegetables (V)
    6
  • Bread with salted butter (V)
    5
Extras
  • Asetra caviar (5g)
    10
  • Truffle
    10

(V) Vegetarian | Please inform us of any allergies or dietary requirements.
Dishes may contain traces of gluten, nuts, dairy, egg, fish and shellfish.

Two ways to taste it

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Le Souterrain · ThuDinner Show · Fri & Sat
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