Romeow Cat Bistrot

A comprehensive dining experience consisting of six distinct courses selected by the chef. Designed to be enjoyed by the entire table together. Note that beverages are not included in the set price.

A savory French toast dish featuring roasted asparagus and luxurious truffle flavors. Served with a rich, nutty macadamia cream. Soft texture with a crunch from the asparagus.

A fusion appetizer combining sushi and taco concepts, filled with jackfruit marinated in tomato sauce. Topped with Japanese pickled radish and spicy mayo. A mix of savory, tangy, and spicy flavors.

Spicy fermented cabbage deep-fried in a light batter. Served with sweet and savory teriyaki glaze and fresh coleslaw. Crispy exterior with a punchy, spicy filling.

A plant-based cheese alternative made from almonds, creamy and mild. Accompanied by sweet slow-cooked tomatoes and salty fried capers on Italian flatbread. Best eaten by scooping the toppings onto the bread.

Thick spaghetti pasta served with a plant-based butter and anchovy sauce substitute. Seasoned with sea asparagus and lemon for a salty, oceanic profile. Al dente texture with bright citrus notes.

Freshly made stuffed pasta filled with broad beans and pecorino cheese. A classic Roman flavor combination offering savory and earthy tastes. Soft pasta parcels served in a complementary sauce.

Creamy Italian rice dish cooked with aromatic saffron. Uniquely flavored with hints of licorice and tangy fermented lemon. Rich texture with complex floral and citrus notes.

Ear-shaped pasta made from toasted wheat, giving it a nutty flavor. Served in a creamy, ginger-spiced coconut sauce with bitter greens. Savory, creamy, and slightly spicy.

Wheat gluten steaks seasoned with umami-rich black garlic and numbing Sichuan pepper. Served with both mashed and roasted potatoes. A hearty, meat-like texture with bold, savory flavors.

Fried jackfruit with a texture similar to pulled meat, served with Mediterranean saltwort greens. Accompanied by a sweet and tangy strawberry relish. A balance of crispy, savory, and sweet elements.

Tofu prepared in a traditional Venetian sweet and sour style ('saor'). Served atop crisp vegetables like lotus root and snow peas. Tangy, slightly sweet, and savory.

Fermented soybean cake cooked with peanuts and North African spices. Served with cooling yogurt sauce, spicy chili paste, and flatbread. Nutty, spicy, and creamy flavors combined.

A plant-based dessert resembling cheesecake, made with a biscuit crust and soy yogurt. Topped with fruit and vanilla. Creamy, sweet, and refreshing.

Rich dark chocolate mousse layered over a biscuit crust with a berry center. Made creamy with coconut milk. Decadent chocolate flavor balanced by tart fruit.

A classic Italian dessert made with coffee-soaked layers and creamy filling. Sweet, aromatic, and soft. Eaten with a spoon.

An unbaked dessert made from wholesome ingredients like nuts and dried fruits. The filling is creamy cashew-based. Dense, nutty, and naturally sweet.

A layered dessert featuring earthy green tea flavors and a tart raspberry center. Includes crunchy almond cookie elements. Smooth, sweet, and aromatic.

A baked tart made with ancient grain flour and filled with fruit preserve. Crumbly pastry crust with a sweet, fruity filling. Best enjoyed with tea or coffee.

Table water served still or carbonated. Refreshing and neutral.

An Italian cola soda made with fair-trade ingredients. Sweetened with cane sugar for a classic caramel flavor. Served chilled and fizzy.

A bittersweet Italian soda made from the chinotto citrus fruit. Dark in color with herbal notes. An acquired taste, similar to a bitter cola.

Sparkling orange soda made with Italian oranges. Sweet, tangy, and refreshing. Served chilled.

A traditional Italian lemon soda (gassosa). Clear, sweet, and bubbly with a mild citrus flavor. A classic thirst-quencher.

Natural clear liquid from young coconuts. Light, hydrating, and slightly sweet. Served chilled.

A fermented, slightly effervescent tea drink known for probiotics. Tart and tangy profile with various fruit or floral infusions. Served cold.