JOYCE EAST

Freshly baked bread served with a classic dipping duo of olive oil and balsamic vinegar. A simple and appetizing start to the meal.

Thinly sliced premium Swiss Balik salmon served raw as carpaccio. Garnished with luxurious Oscietra caviar, chives, and a savory seafood sauce. A delicate and sophisticated appetizer.

Aged Spanish Iberico ham featuring rich marbling and deep flavor. Paired with sweet fig and mango, creamy burrata cheese, and peppery arugula for a balanced taste profile.

Seared scallop from Hokkaido accompanied by sliced South African abalone. Served with a sauce made from loofah (a mild, slightly sweet vegetable). Offers a mix of tender and chewy textures.

Tender veal shanks slow-cooked in the oven. Seasoned with aromatic French mustard seeds for a tangy and savory finish.

A robust Spanish pork chop grilled over charcoal to impart a smoky flavor. Served with a classic piquant black pepper sauce.

Wide ribbon pasta (pappardelle) made in-house. Tossed with earthy wild mushrooms and a rich, aromatic truffle cream sauce.

A rotating sweet special prepared fresh daily by the chef. Typically serves as the finishing course of the meal.

A choice of hot beverage to conclude the dining experience. Select from aromatic freshly brewed coffee or classic Ceylon tea.