DINNER
TO START
GRILLED OCTOPUS 530
sous vide octopus with duck fat • sauteed cherry tomato • piquillo pepper
• baby potatoes • salami • parsley • black ink aioli
STEAMED CHILEAN MUSSELS 530
steamed in beer • chorizo • chili • garlic • garlic toast
LINE CAUGHT TUNA CEVICHE 530
calamansi marinated tuna • chili-citrus sorbet • red pepper • cucumber • cilantro
• roasted corn • ripe mango • shallots • cardava plantain chips
SALAD
SHRIMP & CRAB SALAD 530
mixed greens • roasted corn • avocado mousse • bread tuile • scallion • baby tomato
MEDITERRANEAN CALAMARI SALAD 510
arugula • cherry tomato • black olives • chick peas • pepper • lemon olive oil dressing
PANZANELLA & KINGFISH TARTARE 510
tomato • cucumber • onion • bell pepper • crostini • champagne vinaigrette
• basil oil • micro salad greens
SOUP
SEAFOOD BISQUE 510
seafood tuile • crab meat salad
SWEET CORN VELOUTE 480
shallot crisp • polenta – goat cheese croquettes • poached baby corn
• roasted corn • lime popcorn
FLOUR & WATER
SIGNATURE SQUID INK RAVIOLI 730
shrimp – scallop scampi • mascarpone • fresh herbs • grape tomato • lobster sauce
GROUPER WITH PURPLE GNOCCHI 730
wild mushroom • asparagus • chilean mussels • clam broth
SEA (SUSTAINABLY CAUGHT)
POLENTA CRUSTED BARRAMUNDI 980
carrot celery puree • haricot vert • basil crisp
• lemon beurre blanc
GRILLED ATLANTIC SALMON 980
Adlai-coconut rice • pickled ginger • asian vegetables • wasabi mustard sauce
PAN SEARED MAHI MAHI 980
ginger – scallion and sesame coulis • rice noodles • selva prawns
• oyster mushrooms • seaweed salad • rice wine tru e dressing
LAND
FOIE GRAS CHICKEN 1,120
boneless chicken • tru e risotto • asparagus • mushroom ragu
• blistered cherry tomato • foie gras sauce
Prices are exclusive of prevailing government taxes and 10% service charge
DINNER
BRAISED SHORT RIBS 1,600
spinach • pumpkin puree • glazed baby carrots • crispy potato • ribs au jus
U.S PRIME FILET MIGNON (250G) 2,400
sous vide filet mignon • seared onion • haricot vert • potato scallion mash
• red wine – grain mustard reduction
TO SHARE FROM OUR BRICK OVEN
STEAK FRITES U.S. PRIME ANGUS RIB EYE (500g) 3,300
potato fries • asparagus • blistered cherry tomato • shallot confit
• homemade steak sauce • bearnaise sauce
BABY BACK RIBS (full rack) 1,800
potato fries • asparagus • blistered cherry tomato • shallot confit
• maple-chipotle glaze
WHOLE ROASTED GROUPER (please allow 45 minutes) 2,600
potato fries • asparagus • blistered cherry tomato
• shallot confit • lemon butter
AN INDIGO SIGNATURE
ROASTED PORK BELLY ROLL (requires 24 hours) 3,900
stu ed with chorizo paella
INDIGO’S SEAFOOD BOARD (please allow 45 mins preparation) 5,900
Boston lobster thermidor • mud crab • hard shell clams
• prawns • chilean mussels
VEGETARIAN
SHEPHERD’S PIE 590
Mushroom lentil filling • tartufato-red wine sauce • pumpkin-potato topping
• roasted asparagus
EGGPLANT ROULADE 530
quinoa • tomato-caper sauce • apple tzatziki
SWEET
“PERFECT MATCH-A” 410
77% dark chocolate cake • molten matcha filling • vanilla gelato
CORN SEMIFREDDO 340
corn bread • corn cremeux • coconut meringue
DESSERT POT 410
brown butter soil • mixed berries • co ee ganache
• soft cheesecake • elderflower milk
HOMEMADE ICE CREAM
300 per scoop
Peanut butter smores | Banana walnut fudge | Mixed berries yoghurt
Prices are exclusive of prevailing government taxes and 10% service charge