Seasoned potato balls coated with breadcrumbs deep-fried to golden brown and served with garlic aioli.
Lightly seasoned chicken wings coated in thick batter and deep-fried to golden brown.
Lightly coated chicken chunks in tempura flour, deep-fried to golden brown, served with nacho cheese and mayonnaise.
Wild mushrooms slow-cooked and simmered in cream, drizzled with Italian truffle oil and served with toasted bread.
Canadian Half-Shell Scallops
3 Canadian half shell scallops flambé with garlic aioli, served on a bed of coarse rock salt.
Tiger prawns, white clams, baby mussels, and fresh squid simmered in homemade prawn stock with white wine for 4 hours, served with toasted bread.
12-Hours Slow Cooked Pork Belly
Punch recommends. Sous vide pork belly cube with homemade sweet soy sauce with garlic, rosemary, and thyme for 12 hours until tender, served with creamy mustard grain sauce.
Pan seared tuna steak served chilled, coated with coarse black pepper and served with shallot vinaigrette.
Charred Pork Ribs
Pork ribs brine-boiled with herbs and spices for 3 hours, soaked with homemade smoky barbeque sauce, roasted, and flame-torched for smoky flavour. Served with sides of red cabbage salad and pan-seared potato slices.
Lightly fried chili flakes, chili padi, chili powder, garlic clove and confit in olive oil for an hour. he chicken breast is then sous vide in the chili oil for 4 hours.
Norwegian salmon fillet pan-served until skin in crispy, simmered, and reduced in creamy sweet corn sauce, and thyme to medium rare, along with baby spinach and shimeji mushroom.
Braised Pork Cheek
Tender pork cheek braised in an aromatic herb and vegetable stock for 6 hours, then seared, and served with pumpkin puree, and grilled asparagus, sweet vine tomatoes and homemade creamy sauce.
Beef Tenderloin with Foie Gras
180 g. beef tenderloin wrapped and baked with herb oil to selected doneness, served with sautéed baby carrot, fine beans and pan-seared foie gras with veal jus on the side.
Glazed Short Ribs
Boneless beef short ribs sous vide in sweet herb stock for 12 hours. Served with sides of sautéed shimeji mushrooms and broccolini.
Linguine Soft-Shell Crab
Punch recommends. Fried soft shell crab, shredded crab meat, sautéed with tomatoes and cooked in homemade prawn stock, with beurre monte and a touch of olive oil.
Aromatic fish stock simmered using roasted fish bones and fish head with mirepoix, bay leaf, dill, and white wine for 2 hours. Then tiger prawns, squid, clams, and mussels are sautéed in aromatic fish stock with spaghetti and finished with squid ink sauce.
Scallop Aglio Olio
Pan-seared scallop with roe sautéed with garlic, basil, and chili padi, simmered in prawn stock, with beurre monte and a touch of olive oil.
Duck Ragu Tagliatelle
Punch recommends. 4-hour slow cooked duck leg ragu with aromatic herb and vegetable stock sautéed in olive oil and tossed with tagliatelle pasta, beurre monte and Parmesan cheese.
White clams and mussels pressure-cooked with garlic and chili padi, deglazed in white wine and thyme to release the sweetness of the clams’ juice, then adding a ladle of our aromatic fish stock that has been simmered with white wine, and herbs for 2 hours, cooked with spaghetti, beurre monte and finished with a touch of olive oil.
Truffle Mushroom Risotto
Punch recommends. Shimeji mushroom and black truffle paste sautéed with ricotta arborio, tossed with Parmesan cheese, with beurre monte and a touch of truffle oil.
Wagyu (400 gm.)
Slow grilled and basted with butter and olive oil with herbs, to your choice of doneness. Served with roasted potato, brussels sprouts, carrot, sauteed shimeji mushrooms and cherry vine tomatoes.
Grilled half Boston lobster, black tiger prawns and squid grilled with olive oil. Served alongside oven-baked Canadian half-shell scallop roe flambé with garlic aioli, pan-seared tuna slices.
Homemade Chocolate Fondant Cake
Punch recommends. Classic molten lava cake with snow powder and decorated with fresh wild berries.
A rich egg custard base topped with a crisp shell of caramelized sugar.
Layers of whipped cream folded with mascarpone cheese and espresso soaked finger biscuit cake, drizzled with chocolate sauce and topped with fresh wild berries.
O’hara’s Irish Stout
Pilsner Urquell (350ml.)
O’hara’s 51st State
Still & Sparkling
Brews - Tea
Wine - House Pour
NV Riondo Sesto Senso Prosecco Extra Dry Doc (Sparkling)
2017 Noblesse Merlot (White)
Central valley, Chile.
2018 Noblesse Sauvignon Blanc (Red)
Central valley, Chile.
Wine - by the Bottle
NV Riondo Moscato Oro Cuvee Excelsa (Sparkling)
Champagne Didier Chopin Brut NV (Champagne)
Wine - White Bottle
2015 Yealands Estate Landmade Riesling
Marlborough, New Zealand.
2017 Bosio Langhe Arneis DOC
2018 Baby Doll Sauvignon Blanc
Punch recommends. Marlborough, New Zealand.
2017 Agustino Reserva Sauvignon Blanc
Bio bio, Chile.
2016 Castelforte Garganega Veronese IGT
Wine - Red Bottle
2015 Poggio de Vinci Chianti DOCG
Punch recommends. Tuscany, Italy.
2016 Austino Reserva Cabernet Sauvignon
Punch recommends. Maipo, Chile.
2016 Herdade Da Pimenta Preta
2017 Lunardi Merlot Delle Venezie IGT
Dele venezie, Italy.
2016 Sundays Block Cabernet Shiraz
River murray, Australia.
Spirit - Gin
4 Pillars Rare Dry
Spirit - Vodka
Spirit - Tequila & Mezcal
Piedre Almas Puritita
Sprite - Rye & Bourbon
Elijah Craig 12 Yo
Sprite - Rum & Cachaca
Ron Zacapa 23 Yo
Kraken Black Spiced
Spirit - Whiskeys
Macallan 12 Yo Single Cask
Balvenie 12 Yo Double Wood
Laphroaig 10 Yo
Sprite - Cognac & Eaux de Vie
Cles Des Ducs VSOP
Punch recommends. Kraken black spiced rum, campari, orange, lime.
Ketel one vodka, strawberry jackfruit syrup, fresh ginger.