Aroyee Menu

Main Menu

• Ultimate Aroyee Nine

  per person 9000.00
  Nine-course degustation menu of variety and coherence and for those looking for an exceptional dining experience. We take bookings for groups from 2 to 8 people
• Ultimate Aroyee

  7000.00
  This six-course menu combines Thai inspirations with the most exotic ingredients sourced from farmers in the Chittagong Hill Tracts. For 2 to 12 people
• Aroyee Dining

  5000.00
  A rich four-course dinner including our signature dishes. For parties of 4 to 12
• Aroyee Rapide

  4500.00
  A three-course executive lunch for parties of 2 to 8 people
• Aroyee Experience (By Quotation)
  We offer a full event management service around Aroyee cuisine serving large parties of 50 to a small romantic dinner for two

• Tuna
  Seared tuna with passion fruit citrus dressing and mixed shoots salad
• Nut Roast
  Cashew nut roast with hibiscus filling served with shimeji mushrooms and red curry sauce
• Eggs Benedict
  Poached quail eggs with smoked salmon and hollandaise sauce on an herb biscuit
• Tortellini
  Tortellini filled with herbed cream cheese served with chili-pesto
• Papaya Salad
  Papaya salad with runner beans, capers, cherry tomatoes, avocado and chili-miso-honey dressing

• Vietnamese Summer Roll
  Filled with salmon, avocado and fresh herbs
• Shitake Fresh Roll
  Shitake mushrooms and fresh bamboo shoots
• Thai Laab
  Ground duck laab on crispy rice cakes
• Laab and Beans
  Mashed beans with galangal, lemongrass and mint
• Grilled Shrimp
  With vegetable pearls, citrus and sesame shoots
• Satay Malay
  Cashew nut sauce, rice cakes and pickled onions
• Skewered Crispy Tofu
  With three-flavours sauce and sabarang herb

• Shitake

  4.00
  Sautéed shitake with miso and creamed corn, cucumber and chili salsa and crispy ginger
• Panna Cotta

  4.00
  Panna cotta with hibiscus sauce and sesame chocolate ripples
• Ravioli

  4.00
  Pumpkin ravioli with sabarang and chili oil finished with paprika and Himalayan salt
• Salmon Fillet

  4.00
  Pan-fried salmon fillet with crushed peas, sour curry and potato shoestrings
• Duck Breast

  9.00
  Duck breast with pumpkin purée, chutney, pickled fruits and black rice cakes
• Beef Fillet

  6.00
  Beef fillet with "nam prik pao sauce" and sesame pickled wild cucumber
• Gazpacho

  9.00
  Chilled cucumber and fuji soup
• Crab Terrine

  9.00
  Crab, avocado and potato terrine decorated with hibiscus infused tara
• Matcha Ice Cream

  6.00
  Matcha ice cream with toasted rice, fruit pearls and sesame wafers

• Sheryl
  Spun sugar nest with honey ice-cream, roasted sesame and cashew nuts
• Fruit Sorbet
  Pineapple and coconut rice tart with pineapple sorbet on peppered guava
• Sundae
  Honey ice-cream with ginger-spiced chocolate ganache, cashew brittle and sesame dusted whipped cream
• Nyonya Pastries
  Traditional Nyonya pineapple pastries
• Muffins
  Cashew and hibiscus muffins
• Jam Tarts
  Miniature hibiscus jam tarts

• Ginger Press
  Freshly pressed root ginger with orange
• Hibiscus and Air
  Hibiscus cordial topped with sparkling water
• Guavarita
  Fresh guava juice with lime
• Lemongrass Chilled
  Lemongrass and mint infusion
• Wood Apple
  Wood apple infusion served over ice

• Japanese Genmai Tea
  A traditional green tea preparation flavoured with roasted rice
• Vietnamese Filter Coffee
  Trang Nguyen coffee served with traditional "phin" filter