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Upstairs restaurant. Dinner menu.

Chef Laurence Tham from London UK brings his Michelin Star knowledge and modern European techniques to Upstairs’ kitchen.

Upstairs has an a la carte menu and the exceptional 5 course Tasting Menu showcasing Chef Laurence’s five favourite dishes.

Upstairs a la carte menu 2012

Appetisers

• Caramelised onion tarte, gratinated goats cheese, arugala leaves, toasted hazelnut dressing
• Pan seared diver scallops, Chardonnay vinegar pickled cockles, granny smith batons, apple rum jellies & watercress
• Island style creamy conch croquettes, citrus dressed cucumber, celery, brown crab aoli
• Tuna crisp roll, wakame, pickled pink ginger, nori, sliced red radish, wasabi Chantilly & Siam dressing
• Caramelised jerk seasoned belly of pork, spiced poached pear puree, baby mâché & mizuna, pork crackling
• Vine ripened peeled plum tomato & mozzarella salad, tempura anchovy beignets, cayman sea salt, aged balsamic, extra virgin olive oil & sweet basil cress
• Seared Hudson valley grade A foie gras, toasted Jamaican ginger bread , house made orange marmalade, herb salad, blood orange jelly.*served with a glass of Thomas Barton Sauternes

Mains

• Roasted & poached grouper, wilted baby bok choi, batons of squash, fragrant plum tomato consommé, steamed shrimp dumpling
• Slow roasted Hudson valley duck breast, sautéed greens, spiced vanilla & rum poached peaches, roasted duck fat potatoes, light jus gras
• Kaibo seafood curry, wahoo, mahimahi grouper & shrimp, julienne vegetables, fragrant rice, mild coconut curry sauce
• Roasted butternut squash & chestnut pitivier, wilted baby spinach, sliced portobello mushrooms, charred asparagus & Parmesan veloute
• Oven baked herb coated mahimahi, steamed Asian vegetables, eggplant caviar, green olive, & cilantro tapanade
• C.A.B Tenderloin steak, confit salt beef brisket & caramelised onion filo pastry, wilted baby spinach, duck fat roasted potatoes, sauce diable.
• Cashew nut lemon crusted sea bass, julienne baby bok choi, fragrant coconut rice, lemongrass foam
• Chargrilled Caribbean snapper, wilted greens, chorizo sausage, braised red wine paprika   octopus, roast potatoes, air dried tomato petals, roasted red pepper coulis & basil

Desserts

• Mixed wild berry & apple crumble, house made, served with vanilla Hagen daz
• White chocolate parfait, dark chocolate sauce, dark chocolate nougatine
• House made key lime Florida pie, whipped Chantilly cream, candied lime, honey citrus butter
• Rippled mango cheese cake, local mango & lime compote, mango Hagen daz sorbet
• “Deconstructed pina-colada” pineapple compote, Malibu jelly, sweet coconut foam, toasted coconut & biscuit
• Ron zacapa & Valrhona chocolate pot, vanilla mousse & hazelnut tuille.

Tuesday February 14th

Lovers tasting menu 5 courses

Crispy butter fried oysters, crunchy iceberg julienne,

Brown shrimp citrus butter, Fresh tomatoes & chives

Foie gras parfait & mascarpone Roche, Sauternes jelly,

House made granola, micro herb salad

Chargrilled sushi grade yellow fin tuna,

Pomello & pink grapefruit, toasted pecan nuts, sliced radish, fresh cilantro,

Ginger, soy & sesame dipping sauce

Slow roasted C.A.B. tenderloin fillet, braised ox cheek croustillant,

Portobello mushrooms, gratin rosemary dauphinoise,

Ruby port & red wine jus

Vahlrona chocolate pot & vanilla mousse, fresh strawberries

& Hazelnut tuille

from 6pm

make a reservation

Upstairs Rare Rum Bar is the perfect way to finish off your evening.

The story behind Upstairs restaurant.

Upstairs is open from 6pm Thursday through to Sunday. The menu is seasonal and subject to change at any time, please phone for details. (345) 947-9975.

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