Beast & Butterflies
Paying homage to flamboyant Asian influences
As its name suggests, the restaurant's revamped menu is divided between two categories, 'Beast' and ‘Butterflies'. The former features hearty, robust dishes brimming with bold flavours and textures; while the latter shows restraint with lighter cooking styles intended to accentuate the natural flavours of fresh ingredients.
Whet your appetite with the Tomato Latte put together with frothy capsicum foam, crunchy bacon bits and bursts of basil oil pearls for a refreshing palate cleanser. The Scallop Carpaccio is a generous starter of thinly sliced Hokkaido scallops treated to a yuzu and sesame marinade, topped with crispy garlic bits and fried shallots exudes a confident Cantonese influence; as does the Collagen Soup, a thick, nourishing broth of fish cartilage and pork bones served with an earthy mushroom ravioli and sliced garoupa.
New mains include the Scallion Soy Barramundi and Cod Fish. The firm, flaky barramundi is baked with spring onions and ginger, accompanied with sautéed Hong Kong choy sum, shimeiji mushrooms, U.S. asparagus and carrots. The Atlantic cod, is deep-fried to a quick crisp while retaining its delicate flesh coated with a gratifying gravy and served with a choice of crispy egg noodles or egg fried rice. Meat lovers can satiate their cravings with the Szechuan Lamb Steak, a hunky lamb T-bone marinated with classic Sichuan flavours, served atop
Beast & Butterflies Interior