SEE MENU

SAMPLE DINNER MENU

(VOMO’s menus change daily)

to start

chicken miso soup – vermicelli rice noodles | asian mushrooms | seaweed (gf | lf)

mesclun salad – orange | cucumber | toasted almonds | brie | citrus basil vinaigrette

(v | gf option)

confit chicken terrine – prune puree | cider jelly | homemade mushroom brioche | pickled baby vegetable | micro coriander  (lf option)

salmon poke – ginger ponzu | toasted nori | fried wonton sheets | fresh rice paper wrap | sushi rice (gf | lf option)

main event

braised pork belly – parsnip puree | pak choi | wilted garlic kale | caramelize apple |

 roasted golden baby beetroot | pig crackling | pork glaze

fish of the day – banana leaf wrapped | ginger & sesame tossed greens |

tomato & coriander salsa | lime (gf | lf option)

crispy duck breast  – snow peas | caramelized  shallots | mung bean sprout |

  grilled orange | orange sauce | micro greens

soba noodles – homemade teriyaki sauce | shitake | enoki | wood ear mushroom | carrots | crisp shallots (gf | lf option)

to finish

white chocolate cheese cake – orange & mint salsa | almond brandy snap

fennel seed cream brulee –mango cannelloni | toasted fennel seed | mango sorbet

italian cheese board – toasted nuts | chianti wine jelly | dried fruits | crackers

today’s ice cream & sorbet –  almond brittle ice cream | calamansi & vodka sorbet

 (gf | lf option)

(v) vegetarian | (gf) gluten free | (lf) lactose free

Thushan Iranga | chef de cuisine

 

 

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