A sumptuous surprise every day.
The menu changes daily on VOMO ensuring you’re indulging in only the freshest available ingredients prepared by our passionate chefs.
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