Cold Appetizers Hot Appetizers Soups Salads Main Courses

Cold Appetizers Hot Appetizers Soups Salads Main Courses

At Le Tonkin, your lingering dining experience starts now…
At Le Tonkin, your lingering dining experience starts now…
Cold Appetizers
Main Courses
1. Le Tonkin Fresh Rolls
S$ 18
Traditional Vietnamese rice paper rolled with prawn, chicken, roasted
duck, fresh vermicelli, shredded vegetables & herbs.
15. Marinated Seabass, “Cha Ca La Vong”
S$ 32
One of the favorites in Vietnam! It has been a very popular dish for
over 100 years in Hanoi.
Marinated seabass in a mixture of galangal, turmeric, shallot,
shrimp paste & sour rice with fresh dill. Complemented with
beehoon, rice cracker and fragrant herbs.
2. Le Tonkin Indulgence
S$ 28
Smoked salmon on rice cracker with salmon roe, duck rilettes on
farmer bread, sugar cane prawn, fresh rolls topped with caviar and
foie gras terrine.
3. Foie Gras Terrine
S$ 32
Special homemade foie gras terrine infused with black pepper and
Cognac. Served on fig & pear compote and mesclun salad.
4. Smoked Salmon Tartar
S$ 20
Norwegian smoked salmon with organic avocado and salmon roe
vinaigrette. Garnished with black olive toast.
5. Rice Noodle Rolls, “Cochine Chine”
S$ 24
Large rice noodles are used as a wrapping for these rolls. Tasting
platter with a selection of: Chicken rolls served with Honey dressing,
Beef rolls in Wasabi leaf served with Black Bean paste and Smoke
Salmon rolls served with Peking sauce.
Hot Appetizers
6. Crispy Spring Rolls, “Cha Gio Hanoi”
S$ 32
Traditional Imperial golden crispy spring rolls filled with lobster,
crabmeat, chicken & shitake mushrooms.
7. Sugar Cane Prawn Mousse, “Chao Tom”
S$ 20
Fresh prawn mousse with dill, wrapped onto sugar cane skewers,
served on shrimp cracker and spicy sesame sauce.
8. Pan-Seared Foie Gras
S$ 32
Pan-seared foie gras served on caramelized apples and vanilla fig
mashed, laced with grape sauce.
9. Cheese Soufflé (V)
S$ 20
Recipe of Madam Edmee Duhain. Prepared with French cheeses &
spices. Served with fresh salad.
Soups
10. Beef Noodle Soup, “Pho Bo Ha Noi”
S$ 20
Double boiled beef bones & spices soup with rice noodles, fresh herbs,
slices of grain-fed beef & beef striploin. Served with traditional chili
sauce & fresh lime.
11. Lobster Bisque Cappuccino
S$ 16
Lobster Bisque cappuccino, flavored with star anis, garnished with
garlic aioli & herb croutons.
12. Wild Mushroom and Black Truffle (V)
S$ 16
Chef’s special recipe. Selection of wild mushrooms and black truffles,
garnished with cracked pepper & chives.
Salads
13. Roasted Duck Salad, “Goi Vit”
S$ 16
Salad of roasted duck breast with shredded banana flower, young
papaya, cucumber & bean sprouts, marinated in sweet and sour fish
sauce. Garnished with fresh herbs & grounded peanut.
16. Sauteed “Poivre & Sel“ Prawn
Served with leek and seasoned steamed rice.
S$ 28
17. Wok-Fried Beef Tenderloin, “Bo Luc Lac”
S$ 28
Wok fried grain-fed beef tenderloin with garlic, capsicum, onion
and cracked black pepper. Garnished with fresh salad & grilled
sweet potatoes.
18. Lime Leaves Chicken, “Ga Nuong La Chanh” S$ 26
Char-grilled chicken wrapped in lime leaves, accompanied with
saffron rice, cured spring onion and roasted black sesame seed.
19. Pigeon
S$ 44
Wrapped in filo pastry with pan-seared foie gras. Served with
sauteed Cabbage.
20. Duck Confit
S$ 28
Slow cooked duck leg confit. Served with Chef’s potatoes, tomatoes
& garlic confit.
21. Char-Grilled Wagyu Beef Striploin
S$ 58
Cooked to your preferred doneness. Served with green asparagus,
Parisian’ potatoes and green pepper sauce.
22. Roasted Rack of Lamb
S$ 42
Crusted with Black Olive, Served with gratinated eggplant with
Emmenthal cheese.
Cheese Corner
24. Cheese Platter (100 gm per serving)
S$ 18
Camembert, Tomme de Savoie, Reblochon, Roquefort, Crottin de
Chavignol.
Desserts
25. Coconut Crème-Brulee, “Kem Chay Dua”
S$ 16
Young coconut crème-brulee, served with refreshing coconut juice,
Vietnamese’s ginger candy and green tea.
26. Fluffy Soufflés
S$ 18
House’ signature dessert. Prepared with your choice of passion
fruit, vanilla, raspberry or dark chocolate.
All Soufflés are flavors with house’ special fruit sauce.
27. Warm Chocolate Cake
S$ 18
Melted dark chocolate cake, infused with cognac and pistachio.
Garnished with strawberry salsa and homemade vanilla ice cream.
28. Fruits Salad
In Apple, served with Orange Sherbet.
S$ 18
14. Romaine Salad
S$ 16
With Parma ham, Sliced Zucchinis, Garlic Tomato Confit, tossed with
Red Fruits Dressing.
(V) - Vegetarian Dish
All the prices quoted above are exclusive of the
prevailing Service Charges and Good and Service Taxes
(V) - Vegetarian Dish
All the prices quoted above are exclusive of the
prevailing Service Charges and Good and Service Taxes
DEGUSTATION MENU – S$ 78
Cold Starter
Marinated Salmon Fresh Rolls, Pecking
Dressing
Hot Starter
From 11.30 am to 2.30 pm
and from 6.30 pm to 8.00 pm,
enjoy the Degustation Menu at S$ 68 only
Pan-Seared Foie Gras & Lemongrass, Port
Wine Reduction
From the Sea
Garoupa facon “Cha Ca” on a Beehoon Bed,
Fragrant Herbs
Or
Degustation Menu and Wine Pairing at S$ 110
Inclusive of:
1 Glass of Fleur de Champagne Brut NV, Duval Leroy
1 Glass of Bordeaux Blanc, Chateau Bonnet, Andre Lurton
1 Glass of Bordeaux Rouge, Chateau Bonnet, Andre Lurton
Grilled Prawn with Spices, “Beurre Persille”
and Quinoa Risotto
From the Land
Grilled Beef Wrapped in “LaLot” Leave,
“Bearnaise” Sauce
Or
Stewed Duck Breast, Lotus Seeds, Shitake
Mushrooms and Glutinous Rice.
Sherbet
Orange Sherbet
Dessert
Vanilla Ice Cream in Chocolate Soup
VIETNAMESE SET LUNCH – S$ 22.00
Starter
Le Tonkin Fresh Rolls
Fresh spring rolls with grilled chicken and baked shrimp
Main Course
Beef Noodle Soup “Pho Bo Hanoi”
Double boiled beef bones & spices soup with rice noodles, fresh herbs, slices
of grain-fed beef & tenderly cooked beef striploin.
Dessert
Sherbet
Or
Ice Cream of the day
FRENCH SET LUNCH – S$ 28.00
Starter
Gazpacho Soup with Cream of Feta Cheese
Or
Leek Pie with Onion Compote, Green Salad
Main Course
Shredded Duck facon “Parmentier”, Green Salad
Or
Pan-fried Seabass “Sauce Vierge”, Crushed Olives in Mash Potato
Dessert
Dessert of the day
Or
Ice-cream of the day
DEGUSTATION MENU – S$ 78
Cold Starter
Marinated Salmon Fresh Rolls, Pecking Dressing
Hot Starter
Pan-Seared Foie Gras & Lemongrass, Port Wine Reduction
From the Sea
Garoupa facon “Cha Ca” on a Beehoon Bed, Fragrant Herbs
Or
Grilled Prawn with Spices, “Beurre Persille” and Quinoa Risotto
From the Land
Grilled Beef Wrapped in “LaLot” Leave, “Bearnaise” Sauce
Or
Stewed Duck Breast, Lotus Seeds, Shitake Mushrooms and Glutinous
Rice.
Sherbet
Orange Sherbet
Dessert
Vanilla Ice Cream in Chocolate Soup
Enjoy the Degustation Menu at S$ 68 only
from 11.30 am to 2.30 pm and from 6.30 pm to 8.00 pm
Degustation Menu and Wine Pairing at S$ 110
Inclusive of:
1 Glass of Fleur de Champagne Brut NV, Duval Leroy
1 Glass of Bordeaux Blanc, Chateau Bonnet 2008, A. Lurton
1 Glass of Bordeaux Rouge, Chateau Bonnet 2006, A. Lurton
All the prices quoted above are exclusive of the
prevailing Service Charges and Good and Service Taxes
WINE LIST
WINE LIST
Wine by The Glass (150 ml) & Carafe (240 ml)
Reds
Gls/Cfe
Champagne
Duval Leroy Fleur de Champagne Brut NV
18 / X
Sweet
D. Durban, Muscat de Beaumes de Venise 2007
14 / X
White
D. de la Janasse, Cotes du Rhone 2008
9 / 15
Btl
Pinot Noir
Bouchard P&F, “Du Chateau”, Beaune 1er Cru 2009
85
“Vigne de l’Enfant Jesus”, Beaune 1er Cru 2007
245
Roux P&F, Pommard 2008
130
Roux P&F, “Les Grands Epenots”, Pommard 1er Cru 2005 160
D. A. Guyon, “La Justice”, Gevrey Chambertin 1er Cru 2007
140
Ch. Bonnet Blanc, Entre deux Mers 2008
10 / 17
D. A. Guyon, “Les Cras”, Chambolle Musigny 1er Cru 2007140
Simonnet-Febvre, Chablis 2008
11 / 18
Bouchard P&F, Vosne-Romanee 2006
125
Bouchard P&F, Charmes-Chambertin 2005
375
Bouchard P&F, Gevrey Chambertin (375ml) 2006
65
Red
D. de la Janasse, Cotes du Rhone 2009
9 / 15
Ch. Bonnet Rouge, Bordeaux 2006
10 / 17
Bouchard P&F, “Du Chateau”, Beaune 1er Cru 2009
17 / 29
Wine List
Champagne
Btl
Duval Leroy Fleur de Champagne Brut NV
89
Henriot Brut Souverain NV
99
Duval Leroy Rose Brut NV
178
Duval Leroy Blanc de Blanc 1999
178
White
Btl
Sauvignon Blanc
D. J. Mellot “La Chatellenie”, Sancerre 2009
70
Ch. Favray, Pouilly Fume 2009
65
J. Moreau & Fils, Pouilly Fume 2008
50
Ch. Rochemorin, Pessac-Léognan 2007
75
Bordeaux
Ch. Bonnet Rouge, Bordeaux 2007
50
Ch. Mazeris, Canon Fronsac 2005
65
Ch. Lynch Moussas, Pauillac 2006
125
Ch. Grand Puy Lacoste, Pauillac 2004
180
Ch. Potensac, Medoc 2004
105
Sirene de Giscours, Margaux 2007
90
Ch. Rauzan Gassies, Margaux 1996
145
Ch. Giscours, Margaux 2004
210
Ch. Beychevelle, Saint-Julien 2004
250
Ch. Rolland-Maillet, Saint-Emilion Grand Cru 2005
120
Ch. Larrivet Haut Brion, Pessac Leognan 2006
125
Ch. Le Bon Pasteur, Pomerol 2005
350
Ch. Clinet, Pomerol 1998
350
Le Defi de Fontenil, 100% Merlot, VDT 2008
255
GSM (Grenache, Syrah, Mourvedre)
Chardonnay
Simonnet-Febvre, Chablis 2008
52
J. Moreau & Fils, Chablis 2009
70
William Fevre, Chablis (375ml) 2008
40
William Fevre Chablis 2009
70
Bouchard P&F, Pouilly Fuisse 2008
80
Roux P&F “La Pucelle”, Saint Aubin 2009
95
Bouchard P&F (Domaine), Meursault 2009
140
A. Goichot, Puligny Montrachet 2002
110
Roux P&F, “Les Enseignieres”, Puligny Montrachet 1er Cru 2006
170
D. de la Janasse, Cotes du Rhone 2009
45
Osmose Vin, Gigondas 2007
70
St. Benoit, “La Truffiere”, Chateaneuf du Pape 2005
135
D. L’Or de Line, Chateauneuf du Pape 2009
100
D. Roger Perrin, Chateauneuf du Pape 2008
90
Ch. de Beaucastel, Chateauneuf du Pape (375ml) 2005
125
Ch. de Beaucastel, Chateauneuf du Pape 2005
245
Rose
Coudoulet de Beaucastel, Cote du Rhone 2009
60
Sweet Wine
White Blends
Ch. Bonnet Blanc, Entre deux Mers 2008
50
D. de la Janasse, Cotes du Rhone 2008
45
D. Durban, Muscat de Beaumes de Venise 2007 (375 ml) 40