Helen's Orchard Central

Charcoal grilled brioche served with a homemade asian inspired duck rillette

Coconut Gel, Fish Sauce, Vietnamese Green Chilli Gazpachio. Sashimi Grade Scallps dressed in fish sauce over a bed of creamy Vietnamese green chilli gazpacho, garnish with coconut gelh

Burnted Leeks, Carrot Gel, Coconut Foam. A Rich and Buttery Butternut Pumpkin enhance with Thai red curry served with coconut foam

Crab Ragout, Orzo, Bonito Broth. Saffron Infused Cod slowly seared in butter accompanied a crab infused orzo ragout, braised cabbage and a light bonito broth

Mushroom Pate, Romanesco, Baby Carrot. Red Wine Short Ribs served with an earthy mushroom potato puree, grilled romanesco & Baby Carrot

+$20 to add on 80g Charcoal; Upgrade to Beef 2 ways . Have the best of both, braised short ribs & charcoal grilled A4 kagoshima striploin

Kopi O Gel, Mascarpone Mousse. The localised Singapore coffee version of the famous italian dessert. creamy mascarpone topped with crunchy hazelnut chocolate soil

Mixed Salad, Bacon Wrapped, Orange Sesame. Sasuage wrapped in bacon served with an mixed salad tossed in an orange sesame dressing

Bonito Mentaiko Crab Rillette, Wasabi Avocado, Charcoal Youtiao. Creamy Crab Rillette tossed in a homemade tartare sauce erved with wasabi avocado puree

Scallops, Salmon roe, Barley, Daishi Broth. Truffle Angel Hair marinated in a ponzu citrus dressing topped with chorizo oil, raw scallops carpaccio, ikura, seasonal truffle shavings & a barley dry scallop dashi broth

Gochujang Glazed, Asian chimichirri sauce, Aspaargus. Pan roasted chicken breastglazed in gochujang sauce topped with an asian inspired chimichirri

Mushroom Pate, Romanesco, Baby Carrot. Red Wine Short Ribs served with an earthy mushroom potato puree, grilled romanesco & Baby Carrot

Duck Confit, Creamy Cauliflower Mash, Spicy Lemongrass Peanut Butter. Crispy fork tender duck leg confit on a bed of creamy cauliflower mash potato dressed creamy Lemongrass Curry

Coconut Gelato, Thai Lemongrass Pear, Pear Puree. Pistachio Dust, Chips. Thai inspired lemongrass poached Pear, served with a homemade coconut sorbet dust with pistachio dust & pandan syrup sago

Gula Melaka, Soy Pudding, Pistachio Soil. Soy inspired Panna Cotta dust with pistachio soil & Gula Melaka

King Salmon, Traditional Conditionments, Plum sesame dressing. Freshly shredded vegetables served with traditional pickles topped with king salmon and a plum sesame dressing

Brunt Raddish, Hokkaido Scallops, Dry Scallop Broth. A Fujian classic reinvent, hokkaido Scallops served with charcoal burnt daikon and a dry scallop broth

Truffle Pork dumpings, Shiitake Glaze. Freshly wrapped iberico pork & mushrooms "dumplings" served with an earthy shiitake glazed and freshly shaved truffle

Fish Veluote, Green mustard & tomato salsa. Soy infused cod fish on a bed of fish volute, accompanied with a tangy mustard & tomato Salsa

Cinnamon apple puree, orange sesame endives. Crispy Pork Belly served with Cinnamon Apple Puree & orange Sesame Endives

Balsamic Soy Sauce, Potato Puree, Potato confit, Tomato confit, Peas. Modernise Taiwanese Beef Stew enchance with balsamic vinegar on a bed of potato puree, tomato confit and buttered fava beans

Glutinous rice ball, Sesame ice cream, Coconut Foam, Red bean puree. Tangyuan is a traditional Chinese dessert made of glutionous rice ball. our take is served with sesame ice cream & a coconut foam

Tomato gazpacho

Pear chutney, Pina Colada. Pan seared foie gras on a bed of pear chutney accompanied by grilled pear

Mirin, Avocado Salsa, Wasabi Puree. Mirin enchance tuna tataki on a bed of Avocado salsa & wasabi puree

Prawn, Scallops, Cod. Freshly Seared Seafood on a bed of creamy risotto and parmesan shavings

Mushroom Puree, Asparagus, Baby Carrot. Char Grilled Tenderloin accompanied with creamy potato puree, Asparagus, Mushrooms Duxelle & red wine sauce

Mushroom Puree, Mushroom Orzo, Bonito Dressing. Oven Baked Miso codfish on a bed of mushroom puree topped with mushroom orzo ragout & bonito dressing

Chocolate mousse, Orange. Creamy Chocolate mousse with a hint of orange sauce

Tomato gazpacho. Tomato Gazpacho, Melons, Basil Oil

Pear chutney, Pina Colada. Pan seared foie gras on a bed of pear chutney accompanied by grilled pear

Mirin, Avocado Salsa, Wasabi Puree. Mirin enchance tuna tataki on a bed of Avocado salsa & wasabi puree

Prawn, Scallops, Cod. Freshly Seared Seafood on a bed of creamy risotto and parmesan shavings

Mushroom Puree, Asparagus, Baby Carrot. Char Grilled Tenderloin accompanied with creamy potato puree, Asparagus, Mushrooms Duxelle & red wine sauce

Mushroom Puree, Asparagus, Baby Carrot. Oven Baked Miso codfish on a bed of mushroom puree topped with mushroom orzo ragout & bonito dressing

Chocolate mousse, Orange. Creamy Chocolate mousse with a hint of orange sauce

Bonito Mentaiko Crab Rillette, Wasabi Avocado Charcoal Youtiao. Creamy Crab Rillette tossed in a homemade tartare sauce served with wasabi avocado puree

Scallops, Salmon roe, Barley Daishi Broth. Truffle Angel Hair marinated in a ponzu citrus dressing topped with chorizo oil, raw scallops carpaccio, ikura, seasonal truffle shavings a barley dry scallop dashi broth

Curry Sweet Potato, Annatto sauce. Vietnamese Style 12 hours slow braised black angus beef cheeks served on top of a bed of curry cashew sweet potato puree butter poached rmanesco daikon

Duck Confit, Creamy Cauliflower Mash, Spicy Lemongrass Peanut Butter. Crispy fork tender duck leg confit on a bed of creamy cauliflower mash potato accompanied with grilled pineapple, cabbage a creamy lemongrass Peanut Butter Sauce

Coconut Gelato, Thai Lemongrass Pear, Pear Puree, Pistachio Dust, Chips. Thai inspired lemongrass poached Pear. Served with a homemade coconut sorbet dust with pistachio dust pandan syrup sago

Homemade mala dressing, mango aioli, Pickled lotus root, wakame. Spicy Mala Steak Tartare inspired by Mala Xiang Guo, served with a slice of charcoal grilled sourdough

Scallops, Salmon roe, Barley Daishi Broth. Truffle Angel Hair marinated in a ponzu citrus dressing, topped with chorizo oil, raw scallops carpaccio, ikura, seasonal truffle shavings a barley dry scallop dashi broth

Black Cod, Leek Orzo Ragout, Spring onion oil, Tomato. Leek Orzo Sagout, Tomato Confit Fish Veluote

Curry Sweet Potato Romanesco, Daikon. Vietnamese Style 12 hours slow braised black angus beef cheeks served on top of a bed of curry cashew sweet potato puree butter poached rmanesco daikon

Duck Confit, Creamy Cauliflower Mash, Spicy Lemongrass Peanut Butter. Crispy fork tender duck leg confit on a bed of creamy cauliflower mash potato dressed creamy Lemongrass Curry

Top up $20; Mushroom Mash Potato, Asparagus, HK Peppercorn Jus. Charcoal Grilled Kagoshima Striploin, Asparagus, Mash Potato, Hk Peppercorn Jus

Coconut Gelato, Thai Lemongrass Pear, Pear Puree, Pistachio Dust, Chips. Thai inspired lemongrass poached Pear, served with a homemade coconut sorbet dust with pistachio dust pandan syrup sago

Gula Melaka, Soy Pudding, Pistachio Soil. Soy inspired Panna Cotta dust with pistachio soil Gula Melaka

Furikakke

Wasabi Avocado

Spicy Garlic Sauce

Sesame Dip

Garlic Spiced, Dijon Mustard

Homeblend 18 Spice, Laoganma Mayonnaise

Hollandaise, Condense Milk

Sesame Seeds, Fruit Salsa

Mentaiko Mayo, Bacalou Potato Croquetts

Salted Egg yolk Sauce

Pork Lard, Chives, Vietnamese Green Chilli

Vietnamese Green Chilli

Parmesan Cheese, Konbu

Laoganma Mayonnaise

Japanese Mayonnaise

Charcoal grilled brioche served with a homemade asian inspired duck rillette

Coconut Gel, Fish Sauce, Vietnamese Green Chilli Gazpachio. Sashimi Grade Scallps dressed in fish sauce over a bed of creamy Vietnamese green chilli gazpacho, garnish with coconut gelh

Burnted Leeks, Carrot Gel, Coconut Foam. A Rich and Buttery Butternut Pumpkin enhance with Thai red curry served with coconut foam

Crab Ragout, Orzo, Bonito Broth. Saffron Infused Cod slowly seared in butter accompanied a crab infused orzo ragout, braised cabbage and a light bonito broth

Mushroom Pate, Romanesco, Baby Carrot. Red Wine Short Ribs served with an earthy mushroom potato puree, grilled romanesco Baby Carrot

+$20 to add on 80g Charcoal; Upgrade to Beef 2 ways . Have the best of both, braised short ribs charcoal grilled A4 kagoshima striploin

Kopi O Gel, Mascarpone Mousse. The localised Singapore coffee version of the famous italian dessert. creamy mascarpone topped with crunchy hazelnut chocolate soil

Mixed Salad, Bacon Wrapped, Orange Sesame. Sasuage wrapped in bacon served with an mixed salad tossed in an orange sesame dressing

Bonito Mentaiko Crab Rillette, Wasabi Avocado, Charcoal Youtiao. Creamy Crab Rillette tossed in a homemade tartare sauce erved with wasabi avocado puree

Scallops, Salmon roe, Barley, Daishi Broth. Truffle Angel Hair marinated in a ponzu citrus dressing topped with chorizo oil, raw scallops carpaccio, ikura, seasonal truffle shavings a barley dry scallop dashi broth

Gochujang Glazed, Asian chimichirri sauce, Aspaargus. Pan roasted chicken breastglazed in gochujang sauce topped with an asian inspired chimichirri

Mushroom Pate, Romanesco, Baby Carrot. Red Wine Short Ribs served with an earthy mushroom potato puree, grilled romanesco Baby Carrot

Duck Confit, Creamy Cauliflower Mash, Spicy Lemongrass Peanut Butter. Crispy fork tender duck leg confit on a bed of creamy cauliflower mash potato dressed creamy Lemongrass Curry

Coconut Gelato, Thai Lemongrass Pear, Pear Puree. Pistachio Dust, Chips. Thai inspired lemongrass poached Pear, served with a homemade coconut sorbet dust with pistachio dust pandan syrup sago

Gula Melaka, Soy Pudding, Pistachio Soil. Soy inspired Panna Cotta dust with pistachio soil Gula Melaka

King Salmon, Traditional Conditionments, Plum sesame dressing. Freshly shredded vegetables served with traditional pickles topped with king salmon and a plum sesame dressing

Brunt Raddish, Hokkaido Scallops, Dry Scallop Broth. A Fujian classic reinvent, hokkaido Scallops served with charcoal burnt daikon and a dry scallop broth

Truffle Pork dumpings, Shiitake Glaze. Freshly wrapped iberico pork mushrooms "dumplings" served with an earthy shiitake glazed and freshly shaved truffle

Fish Veluote, Green mustard tomato salsa. Soy infused cod fish on a bed of fish volute, accompanied with a tangy mustard tomato Salsa

Cinnamon apple puree, orange sesame endives. Crispy Pork Belly served with Cinnamon Apple Puree orange Sesame Endives

Balsamic Soy Sauce, Potato Puree, Potato confit, Tomato confit, Peas. Modernise Taiwanese Beef Stew enchance with balsamic vinegar on a bed of potato puree, tomato confit and buttered fava beans

Glutinous rice ball, Sesame ice cream, Coconut Foam, Red bean puree. Tangyuan is a traditional Chinese dessert made of glutionous rice ball. our take is served with sesame ice cream a coconut foam

Tomato gazpacho

Pear chutney, Pina Colada. Pan seared foie gras on a bed of pear chutney accompanied by grilled pear

Mirin, Avocado Salsa, Wasabi Puree. Mirin enchance tuna tataki on a bed of Avocado salsa wasabi puree

Prawn, Scallops, Cod. Freshly Seared Seafood on a bed of creamy risotto and parmesan shavings

Mushroom Puree, Asparagus, Baby Carrot. Char Grilled Tenderloin accompanied with creamy potato puree, Asparagus, Mushrooms Duxelle red wine sauce

Mushroom Puree, Mushroom Orzo, Bonito Dressing. Oven Baked Miso codfish on a bed of mushroom puree topped with mushroom orzo ragout bonito dressing

Chocolate mousse, Orange. Creamy Chocolate mousse with a hint of orange sauce

Tomato gazpacho. Tomato Gazpacho, Melons, Basil Oil

Pear chutney, Pina Colada. Pan seared foie gras on a bed of pear chutney accompanied by grilled pear

Mirin, Avocado Salsa, Wasabi Puree. Mirin enchance tuna tataki on a bed of Avocado salsa wasabi puree

Prawn, Scallops, Cod. Freshly Seared Seafood on a bed of creamy risotto and parmesan shavings

Mushroom Puree, Asparagus, Baby Carrot. Char Grilled Tenderloin accompanied with creamy potato puree, Asparagus, Mushrooms Duxelle red wine sauce

Mushroom Puree, Asparagus, Baby Carrot. Oven Baked Miso codfish on a bed of mushroom puree topped with mushroom orzo ragout bonito dressing

Chocolate mousse, Orange. Creamy Chocolate mousse with a hint of orange sauce

Bonito Mentaiko Crab Rillette, Wasabi Avocado Charcoal Youtiao. Creamy Crab Rillette tossed in a homemade tartare sauce served with wasabi avocado puree

Scallops, Salmon roe, Barley Daishi Broth. Truffle Angel Hair marinated in a ponzu citrus dressing topped with chorizo oil, raw scallops carpaccio, ikura, seasonal truffle shavings & a barley dry scallop dashi broth

Curry Sweet Potato, Annatto sauce. Vietnamese Style 12 hours slow braised black angus beef cheeks served on top of a bed of curry cashew sweet potato puree & butter poached rmanesco & daikon

Duck Confit, Creamy Cauliflower Mash, Spicy Lemongrass Peanut Butter. Crispy fork tender duck leg confit on a bed of creamy cauliflower mash potato accompanied with grilled pineapple, cabbage & a creamy lemongrass Peanut Butter Sauce

Coconut Gelato, Thai Lemongrass Pear, Pear Puree, Pistachio Dust, Chips. Thai inspired lemongrass poached Pear. Served with a homemade coconut sorbet dust with pistachio dust & pandan syrup sago

Homemade mala dressing, mango aioli, Pickled lotus root, wakame. Spicy Mala Steak Tartare inspired by Mala Xiang Guo, served with a slice of charcoal grilled sourdough

Scallops, Salmon roe, Barley Daishi Broth. Truffle Angel Hair marinated in a ponzu citrus dressing, topped with chorizo oil, raw scallops carpaccio, ikura, seasonal truffle shavings & a barley dry scallop dashi broth

Black Cod, Leek & Orzo Ragout, Spring onion oil, Tomato. Leek & Orzo Sagout, Tomato Confit Fish Veluote

Curry Sweet Potato Romanesco, Daikon. Vietnamese Style 12 hours slow braised black angus beef cheeks served on top of a bed of curry cashew sweet potato puree & butter poached rmanesco & daikon

Duck Confit, Creamy Cauliflower Mash, Spicy Lemongrass Peanut Butter. Crispy fork tender duck leg confit on a bed of creamy cauliflower mash potato dressed creamy Lemongrass Curry

Top up $20; Mushroom Mash Potato, Asparagus, HK Peppercorn Jus. Charcoal Grilled Kagoshima Striploin, Asparagus, Mash Potato, Hk Peppercorn Jus

Coconut Gelato, Thai Lemongrass Pear, Pear Puree, Pistachio Dust, Chips. Thai inspired lemongrass poached Pear, served with a homemade coconut sorbet dust with pistachio dust & pandan syrup sago

Gula Melaka, Soy Pudding, Pistachio Soil. Soy inspired Panna Cotta dust with pistachio soil & Gula Melaka

Furikakke

Wasabi Avocado

Spicy Garlic Sauce

Sesame Dip

Garlic Spiced, Dijon Mustard

Homeblend 18 Spice, Laoganma Mayonnaise

Hollandaise, Condense Milk

Sesame Seeds, Fruit Salsa

Mentaiko Mayo, Bacalou Potato Croquetts

Salted Egg yolk Sauce

Pork Lard, Chives, Vietnamese Green Chilli

Vietnamese Green Chilli

Parmesan Cheese, Konbu

Laoganma Mayonnaise

Japanese Mayonnaise

Charcoal grilled brioche served with a homemade asian inspired duck rillette

Coconut Gel, Fish Sauce, Vietnamese Green Chilli Gazpachio. Sashimi Grade Scallps dressed in fish sauce over a bed of creamy Vietnamese green chilli gazpacho, garnish with coconut gelh

Burnted Leeks, Carrot Gel, Coconut Foam. A Rich and Buttery Butternut Pumpkin enhance with Thai red curry served with coconut foam

Crab Ragout, Orzo, Bonito Broth. Saffron Infused Cod slowly seared in butter accompanied a crab infused orzo ragout, braised cabbage and a light bonito broth

Mushroom Pate, Romanesco, Baby Carrot. Red Wine Short Ribs served with an earthy mushroom potato puree, grilled romanesco & Baby Carrot

+$20 to add on 80g Charcoal; Upgrade to Beef 2 ways . Have the best of both, braised short ribs & charcoal grilled A4 kagoshima striploin

Kopi O Gel, Mascarpone Mousse. The localised Singapore coffee version of the famous italian dessert. creamy mascarpone topped with crunchy hazelnut chocolate soil

Mixed Salad, Bacon Wrapped, Orange Sesame. Sasuage wrapped in bacon served with an mixed salad tossed in an orange sesame dressing

Bonito Mentaiko Crab Rillette, Wasabi Avocado, Charcoal Youtiao. Creamy Crab Rillette tossed in a homemade tartare sauce erved with wasabi avocado puree

Scallops, Salmon roe, Barley, Daishi Broth. Truffle Angel Hair marinated in a ponzu citrus dressing topped with chorizo oil, raw scallops carpaccio, ikura, seasonal truffle shavings & a barley dry scallop dashi broth

Gochujang Glazed, Asian chimichirri sauce, Aspaargus. Pan roasted chicken breastglazed in gochujang sauce topped with an asian inspired chimichirri

Mushroom Pate, Romanesco, Baby Carrot. Red Wine Short Ribs served with an earthy mushroom potato puree, grilled romanesco & Baby Carrot

Duck Confit, Creamy Cauliflower Mash, Spicy Lemongrass Peanut Butter. Crispy fork tender duck leg confit on a bed of creamy cauliflower mash potato dressed creamy Lemongrass Curry

Coconut Gelato, Thai Lemongrass Pear, Pear Puree. Pistachio Dust, Chips. Thai inspired lemongrass poached Pear, served with a homemade coconut sorbet dust with pistachio dust & pandan syrup sago

Gula Melaka, Soy Pudding, Pistachio Soil. Soy inspired Panna Cotta dust with pistachio soil & Gula Melaka

King Salmon, Traditional Conditionments, Plum sesame dressing. Freshly shredded vegetables served with traditional pickles topped with king salmon and a plum sesame dressing

Brunt Raddish, Hokkaido Scallops, Dry Scallop Broth. A Fujian classic reinvent, hokkaido Scallops served with charcoal burnt daikon and a dry scallop broth

Truffle Pork dumpings, Shiitake Glaze. Freshly wrapped iberico pork & mushrooms "dumplings" served with an earthy shiitake glazed and freshly shaved truffle

Fish Veluote, Green mustard & tomato salsa. Soy infused cod fish on a bed of fish volute, accompanied with a tangy mustard & tomato Salsa

Cinnamon apple puree, orange sesame endives. Crispy Pork Belly served with Cinnamon Apple Puree & orange Sesame Endives

Balsamic Soy Sauce, Potato Puree, Potato confit, Tomato confit, Peas. Modernise Taiwanese Beef Stew enchance with balsamic vinegar on a bed of potato puree, tomato confit and buttered fava beans

Glutinous rice ball, Sesame ice cream, Coconut Foam, Red bean puree. Tangyuan is a traditional Chinese dessert made of glutionous rice ball. our take is served with sesame ice cream & a coconut foam

Tomato gazpacho

Pear chutney, Pina Colada. Pan seared foie gras on a bed of pear chutney accompanied by grilled pear

Mirin, Avocado Salsa, Wasabi Puree. Mirin enchance tuna tataki on a bed of Avocado salsa & wasabi puree

Prawn, Scallops, Cod. Freshly Seared Seafood on a bed of creamy risotto and parmesan shavings

Mushroom Puree, Asparagus, Baby Carrot. Char Grilled Tenderloin accompanied with creamy potato puree, Asparagus, Mushrooms Duxelle & red wine sauce

Mushroom Puree, Mushroom Orzo, Bonito Dressing. Oven Baked Miso codfish on a bed of mushroom puree topped with mushroom orzo ragout & bonito dressing

Chocolate mousse, Orange. Creamy Chocolate mousse with a hint of orange sauce

Tomato gazpacho. Tomato Gazpacho, Melons, Basil Oil

Pear chutney, Pina Colada. Pan seared foie gras on a bed of pear chutney accompanied by grilled pear

Mirin, Avocado Salsa, Wasabi Puree. Mirin enchance tuna tataki on a bed of Avocado salsa & wasabi puree

Prawn, Scallops, Cod. Freshly Seared Seafood on a bed of creamy risotto and parmesan shavings

Mushroom Puree, Asparagus, Baby Carrot. Char Grilled Tenderloin accompanied with creamy potato puree, Asparagus, Mushrooms Duxelle & red wine sauce

Mushroom Puree, Asparagus, Baby Carrot. Oven Baked Miso codfish on a bed of mushroom puree topped with mushroom orzo ragout & bonito dressing

Chocolate mousse, Orange. Creamy Chocolate mousse with a hint of orange sauce