Main Act
| MAIN ACT | Updated 05/05/2013 |
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SALMON GREEN PEPPERCORN -SAUMON AU POIVRE VERT – new Roasted Filet of Tasmanian Salmon, Topped with Chive Tarragon Rosti Potato Served with Spinach Leaves and a Madagascar Green Peppercorn Sauce |
195 200gr |
| ‘LAID-BACK’ BARRAMUNDI -FILET DE BARRAMUNDI RÔTI- On-the-Skin Roasted -Unilateral- Filet of Australian Barramundi Fish Served with Ratatouille, String Beans ‘À l’étuvée’, Steamed Potatoes -Pommes Vapeur-, Lemon Wedges and Side of Tuscan Olive Oil |
185 200gr |
| RED SNAPPER IN LOBSTER SAUCE -ROUGET SAUCE LANGOUSTE- new Roasted Boneless Filet of Red Snapper, Served with a Sumbawa Lobster Sauce, Jasmine Rice with French ‘Piment d’Espelette’ -Red Chili Pepper from Espelette-, Red Onion with Red Beet Root Confit with Sweet Vinegar |
195 200gr |
| ROAST CHICKEN ‘GRANDMOTHER STYLE’ ▲-POULET SAUTÉ ‘GRAND-MÈRE’- Sautéed Kintamani Farm-Raised Chicken -Dark Meat-, Juice of the Cooking with Bacon Strips, Peeled Grelot Onions, Thyme,Garlic Confit, Shallots and Pommes Cocottes |
150 |
| CHICKEN ‘CORDON BLEU’ ▲-POULET SAUTÉ ‘CORDON BLEU’- Brioche-Crumbed and Sautéed Breast of Kintamani Farm-Raised Chicken, Stuffed with Paris Ham and Ementhal Cheese Served with Dijon Mustard Sauce, Home-Made Fries and Green Salad |
155 |
| PORK SHANK WITH LENTILS ▲-JARRET DE PORC AUX LENTILLES’- new Braised and Roasted Pork Shank, Natural Jus with Lentils Confit from Le Puy, France, Sautéed Grelot Onions |
215 400gr |
| PORK CHOP ‘AU JUS’ -CÔTE DE PORC ‘AU JUS’- ▲ new Milk Poached and Grilled Thick French Cut Premium Australian Pork Chop with Jus -Served on the Side-, Potatoes ‘Cocottes’ with Sautéed Peeled Garlic, Fresh Poached Half Pear ‘À l’Aigre Doux’ -Caramelized with Vinegar- |
215 500gr |
| ANDOUILLETTE ‘À LA MOUTARDE’ ▲-Specialty of the City of Troyes, Aube- Roasted then Grilled Home-Made Coarse-Grained Tripe Sausage-Like Made with Pork, Chitterlings, Pepper, White Wine, Onion and Seasonings Served with Strong Dijon Mustard Sauce -On The Side- (The taste is an acquired one and the texture is rougher than sausage, as the content is roughly cut) |
265 |
| PASTA ARRABIATA √ Fresh Home-Made Tagliatelle Pasta Served with Sautéed Chili Peppers, Tomato Coulis, Black Olives, Garlic, Tuscan Olive Oil and Grated Grana Panado Parmesan |
85 |
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| OUR CLASSIC PEPPER STEAK -NOTRE CLASSIC STEAK AU POIVRE- Sautéed Filet of Prime Australian Beef Tenderloin Dry-Aged for 15 Days, Generously Served with a Madagascar Black Peppercorn Sauce and Golden Home-Made French Fries |
295 200gr |
| STEAK TARTARE Knife-Cut Raw Prime Australian Beef Tenderloin Mixed with Tartar Sauce Made of Dijon Mustard, Chopped Cornichons, Capers and Parsley, Olive Oil, Vinegar, Tabasco and Worcestershire Sauce -Offered Lightly, Medium or Very Spicy-, Topped with Egg Yolk and Served with Home-Made Fries |
255 180gr |
| STEAK, FRITES, SALADE ! Grilled Australian Rib Eye Steak -Faux Filet- Topped with a Pat of Fresh Parsleyed Butter, Served with Golden Home-Made French Fries and Mesclun Salad with Red Wine |
195 200gr |
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| THE WORLD FAMOUS TOURNEDOS ROSSINI new Seared Prime Australian Beef Tenderloin Dry-Aged for 15 Days, Deglazed Rossini Sauce with ‘Rubis’ Port Wine, Topped with Quickly Seared Duck foie Gras ‘Maison’ 55gr and Summer Truffle Shaving, Served with Oven-Roasted Potato Maxim’s |
465 200gr |
| A little History… The famous recipe ‘Tournedos Rossini’ belongs to the Italian composer from the same name, Giachino Rossini. His musical works have become famous (best known opera is ‘The Barber of Seville’). But Giachino Rossini made history as the author of some culinary masterpieces. In 1829, the Tournedos Rossini’ was executed by his friend chef, Antonin Carème, at the suggestion and supervision of the famous composer. The name ‘Tournedos’ comes from the french expression “tourner le dos” (to turn it upside down), that Rossini used while waiting the preparation of this unique steak in the dining room. Legend says that during grilling the beef filet, Rossini shouted to the chef: “Tournez-moi le dos!”(obviously, wanting to check the temperature of the roast!). But his expression aroused general amusement and the surprise of the final preparation was so great, that the chef introduced the recipe on his menu with the name of the creator, Rossini. |
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‘AT THE MOMENT’ SPECIALS -SPÉCIALITÉS DU MOMENT- |
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| THE FAMOUS 7-HOUR LAMB -LE FAMEUX GIGOT DE 7 HEURES- New Zealand Lamb Shoulder Sautéed then Oven-Roasted for 7 Hours in Bouquet Garni, Sage, Tarragon, Served in a White Crockpot with Garlic Confit and Pommes Cocottes |
265 |
| SAUSAGE ´À LA PARISIENNE’ ▲ -SAUCISSE POMME PURÉE- Sautéed Pork and Veal Saint-Guilhem Sausage from Haut-Languedoc, France and Served with Home-Made Mashed Potato or French Fries |
195 200gr |
| LE VÉRITABLE CASSOULET ‘TOULOUSAIN’ ▲ -Specialty of the City of Toulouse, Midi-Pyrénées- Slow-Cooked Dry White Cannellini Beans Stew in Bouquet Garni and Goose Fat with Duck Leg Confit, Cured Bacon Chunks, Rind of Pork -Couenne- Sausage, Lightly Gratiné à la Persillade’ -Garlic and Parsleyed Bread Crumbs- |
255 |
| HACHIS PARMENTIER Minced Oxtail, Minced Australian Rumsteak and Minced Short Rib Slowly Braised in Red Rhône Wine Sauce -no cream- with Grelot Onions, Generously Topped with our Signature Buttered Mashed Potato ‘Au Gratin΄ |
195 200gr |
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MEMORIES |
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| Duck is the specialty of La Tour d’Argent restaurant in Paris -where Sip’s founder, Christian Vannequé,worked as head sommelier for 10 years-. These two duck recipes are a fond and humble tribute to La Tour d’Argent: |
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DUCK ´À L’ORANGE’ -CANARD À L’ORANGE- Thick Filet of Barbarie Duck from France, Sautéed in Caramelized Vinegar Sauce, -Cooked Pink-, and Served with Peeled Spanish Navel Orange Segments, Orange and Lemon Zests |
265 180gr |
| DUCK WITH GREEN PEPPERCORN -CANARD AU POIVRE VERT- Thick Filet of Barbarie Duck from France, Sautéed and Deglazed in White Wine, -Cooked Pink-, and Served with Slightly Creamy Green Peppercorn Sauce and Sautéed Fuji Apples |
265 180gr |
| These Ducks are Served with Oven-Roasted Potatoes Maxim’s and Mesclun-Ruccola-Red Beet Salad with a Shallot/Dijon Mustard Dressing -On The Side- |
All Prices are in Thousand ID Rupiah and subject to 10% government tax and 7% service charge
