wakakaka.. review dimana ini enaknya? jarang foto2 makanan si..
nga ada fotonya juga..

terakhir makan di angus ber 3..

sama ce+ ccnya si cewe.. abisnya 1,4jtan..

miniuman air putih + juice jeruk..

makanan ada yang 200gram 250gram 300gram..

saya pesan tenderloin yang paling berat..

kalau ce ane + ccnya pesan yang medium..



ini saya kasi gan.. monggo di coba...

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Ctiruss Lee (Rasanya nga kalah enak sama ANGUS, Harganyapun juga.. )

Harga Per set : Rp 300.000 -Rp550.000++




Opening Hours
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Tues-Thurs:6:00 pm - 10:00pm

Fri-Sat: 6:00 pm - 10:30 pm

Sun: 6:00 pm - 10:00 pm

Mon: Closed
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SERVING MENU @ CITRUS LEE

<< M E N U >>

<CHOICES – SOUPS>

Oven-Dried Mushroom Cream Soup

Steamed-Mussel New Zealand With Leek-Potato Bacon Cream Soup Infused Shaoxing

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With Additional Charge - Change Of Soup

Pearl Lobster Supreme Consommé, “Australian Asparagus Fettuccine” With Tobiko Touché

Cream Smoked Green Asparagus Soup Puree Infused Black Truffle

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<CHOICES – APPETIZER>

Wild Mushroom Medley “Shitake & Oyster” Brule With Beet-Navel Orange Citrus

Baked Escargot-Confit Salad With Parmesan Cheese,Herb Sesame-Pernod & Mushroom Wine de Chinois Butter

Varieties Spinach Garden Salad Organic With Nori Sesame Balsamic Vinaegratte

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With Additional Charge - Change Of Appetizer

Italian Prosciutto Parma Ham, Chilled Japanese Canteloupe Melon & Grape Infused Grand Marnier

Wagyu Ribeye Tartare Grade 6+ - Hot SizzlingPorcelain with Shaoxing-Citrus Sauce & Le Jaune d’oeuf Touche

Australian Green Asparagus Brule, Poached Egg With Black Truffle Dressing
French Caviar d’Aquitaine - Minimum 3 grams per order

Chilled “Alaskan King Crabs Salad” Splashed With Burnt Spice-Soy Butter

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FOIE GRAS - With Additional Charge - Change Of Appetizer

Goose Foie Gras Orange-Cointreau With Puff Pastry & Fois Gras Sauce

Seared Goose Foie Gras With Apricot Vanilla Puree Infused Smoky-Star Anise

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<SEAFOOD, POULTRY & PORK>

PEARL LOBSTER
Steamed Oven Roasted Pearl Lobster Brule Marinated With Grand Marnier Butter Vanilla-Truffle Sauce
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TRIO JUMBO PRAWNS
Marinated Splashed-Roasted Trio Jumbo Prawns
With Chilli Bouillabaisse Sauces
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FRENCH DUCK CONFIT
Pan Seared French Crispy Duck Margaret “Confit-Slow Cooked Oven Roasted” With Homemade Preserved Orange Navel With Duck-Bacon Spices Dressing
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KUROBUTA PORK BONELESS SHORT-RIBS
(200g) “Kurobuta Pork Boneless Short-Ribs 72 hours Slow Cooked Oven Roasted-Confit” With Jing-Tu Togarashi-Shaoxing Spices Pork Jus-Port Wine Reduction
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SALMON
Marinated Rock Melon Infused Ginger & Pan-Roasted Salmon Fillet With Beurre Blanc Tofu Sauce
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SCALLOP
Seared 5 Jumbo Scallop de Japon with Orange-Carrot Reduction infused Lemon Zest & Prosciutto Parma Ham Sizzlers
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SEABASS
Marinated Oven-Roasted Seabass With Sesame-Miso & Soy-Corn Coulis Sauce Infused Black Truffle & With Touch Of Black Truffle
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CHICKEN
Crispy Chicken With Honey-Mustard Glaze & Paprika Confit
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<MEATS>

LAMB RACK GRAIN-FED
(ONLY SERVED RARE, MEDIUM RARE, MEDIUM)
Milk-Green Curry Marinated Roasted Lamb-Rack infused Butter Garlic-Menthe
With Layu-Spices Mint Chutney
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ANGUS
Angus-Tenderloin Pan-Roasted 400 Days Grain Fed With Chinese Aromatic-Spices & Bordelaise-Shaoshing Sauces
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WAGYU STRIPLOIN 9+ - 200g
Roasted Wagyu Beef-Striploin 9+ Marinated Soy-Reduction With Mixed Salad Organics & “Herb-Togarashi Orange-Spices Slow Melted Butter Brule”
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WAGYU RIBEYE 4+ - 400g
(FOR 2 PERSONS)
Milk-Fed 72 hours Roasted Wagyu Beef-Ribeye 4+ Marinated in Herbs & Spices Served With Slow Cooked-Soft Poached Eggs
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KAGOSHIMA STRIPLOIN GRADE A5
(FOR 2 PERSONS)
Roasted Japanese Kagoshima Beef Striploin Grade A5 (400g), Herb Togarashi Melted Butter Brule
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KAGOSHIMA TENDERLOIN GRADE A5
Roasted Japanese Kagoshima Beef Striploin Grade A5 (170g), Wasabi-Scallop Dashi Puree Sauce
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JAPANESE OMHI GYU STRIPLOIN GRADE A4
Pan Roasted Japanese Ohmi Beef Striploin Grade A4 with “Apple- Mushroom Shitake Vinaigrette Puree Sauce”
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OMHI GYU TENDERLOIN GRADE A5 - 170g
Roasted Japanese Ohmi Beef Tenderloin Grade A5 (170g) With Wasabi-Scallop Dashi Puree Sauce
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--DESSERTS--

Fuji Apple 3 ways: Fondue, Roasted & Chip With Vanilla Ice Cream Topping

Vanilla Pod Crème Brule

Japanese Green Tea Crème Brule

Bittersweet Chocolate Mousse With Strawberry Wine-Mirin Glaze

Fois Gras Crème Brule With Pear & Chinese Wolfberries Compote Infused Myers’s Rum