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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  Tasting Menus to showcase Chef Laurence’s favorite dishes.

Upstairs 5 course Tasting Menu from $55

Upstairs 7 course Tasting Menu from $77

Fine wine and rare rum pairing optional.

 


 

 

5 course tasting menu

Fresh soup shooter, zucchini, rosemary

Caramelised sweet onion tarte, goat’s cheese, baby arugula, pecan nut dressing, Oyster bay Sauvignon blanc, NZ, 2010

Baked grouper, peanut pistachio, bok choi, lemon grass cured ginger foam, Layer Cake virgin chardonnay, California 2009

Chargrilled C.A.B. striploin steak, sautéed French beans, confit shallots, crispy applewood smoked bacon, duck fat roasted potatoes, sauce diable, Trivento reseve Malbec, Argentina 2010

Vahlrona chocolate pot, white chocolate mousse, sable biscuit, Ron Zacapa 23 year Rare Rum, Guatemala

 

7 course tasting menu

Fresh soup shooter, zucchini, rosemary

Seared diver scallop, Chardonnay pickled middle neck clam, Granny Smith, watercress, apple rum jelly, Marquis De Latour, Cremant de Loire, France

Sautéed mushroom risotto, portobello, shiitake, wilted peppered arugula, cayman herbs, light Parmesan foam, Jermann, pinot Grigio, Italy, 2009

Blackened charred Caribbean red snapper, sautéed napa cabbage, roasted tomatillo & red pepper salsa, Layer Cake, virgin Chardonnay, California 2009

Slow roasted beef tenderloin & braised oxtail croustillant, seared Hudson valley foie gras, duck fat roasted potatoes, sauce diable, Jean Leon Gran Reserva Cabernet Sauvignon Spain 2005

Homemade citrus tarte, whipped Chantilly cream, Cayman mango coulis, Pyrat XO rare rum, Anguilla

Selection of European artisan cheeses, house made apple & grape chutney, Grahams six grapes Port

 

Upstairs a la carte menu 2013

Appetizers

appetizer

duck

crispy confit duck leg, hudson valley smoked duck breast, mixed organic greens, radish, clementine, mulled wine syrup. 16

parfait

foie gras, chicken liver, sauternes jelly, chargrilled muesli bread, mixed greens, coco plum chutney 15

canelloni

portobello, shitake, field mushroom, yukon gold, phyllo pastry, savignon blanc veloute, baby spinach arugula salad.13

pork

barbequed smoked pulled pork shoulder kromesky, caribbean slaw, julienne iceberg, pork crackling. 15

squid

organic baby salad greens, crisp garlic, tahini, mirin soy dressing, flash fried, coconut lemon grass marinated squid. 14

tart

caramelized onion, goats cheese, puff pastry, baby arugula, toasted pecan dressing. 13 salad

mixed organic baby leafs, tahini mirin soy dressing, garlic crisp. 10

fritter

crisp salt cod & snapper fritter “stamp & go”, tomato, onion cucumber salad sundried tomato chipotle emulsion. 12

entrées

grouper

cashew, pistachio crusted grouper, sautéed greens, lemon grass cured ginger velouté, fragrant coconut rice. 32

tenderloin

certified angus beef tenderloin, asparagus, caramelized pearl onions, duck fat roast potatoes, beef jus. 40

chicken

natural chicken breast, baby bok choy, napa cabbage, fine egg noodles, soy, shiitake chicken broth. 30

tagliatelle

sweet basil, pine nut pesto, wilted baby spinach, cherry tomato, charred asparagus, aged parmesan. 28

shrimp

butter roasted black tiger shrimp, herb gnocchi, julienne snow pea, chardonnay spiced rum lobster foam, bacon crisp. 38

mahi mahi

char grilled mahi mahi, plum tomato, andalusian chirzo, cannellini bean cassoulet, cherry tomato, herb butter. 36

salmon

steamed steel head salmon “en papillote” green onion, sesame oil, ginger, cilantro, wheat ale, fragrant coconut rice. 30

swordfish

seared swordfish local mango, chard red oinons salad, sautéed greens, coconut buerre noisette. 35

Desserts

  • Mixed wild berry & apple crumble, house made, served with vanilla Häagen Dazs
  • 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 sorbet
  • “Deconstructed pina-colada” pineapple compote, Malibu jelly, sweet coconut foam, toasted coconut & biscuit
  • Ron zacapa & Valrhona chocolate pot, vanilla mousse & hazelnut tuille.

 

Reservations essential (345) 947-9975

Whilst children are welcome, please note that a children’s menu is not available at Upstairs.

 

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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