Menu

Dinner, à la carte

The food in this menu features the best of Monochrome, bringing back crowd favourites from past seasons as we reach the end of our current chapter (ending 1 February 2020).

For the latest Monochrome menu, if decisions are not your thing, Chef will be happy to cook for you in our complete 8 course (and abridged 6 course) experiences, with exclusive items only on the degustation menus.

Sky & Water I – a woodcut first printed 80 years ago in 1938 by Dutch artist M. C. Escher, was the primary visual we used to explain Preludio in our early stages, even before we had our name.

Cold

  • Marble Obsiblue Prawn Sheet / Chorizo Emulsion / Piquillo Pepper 16
  • Snow Figs / Fennel / Orange / Hazelnut Crumble / Orange Caramel Vinaigrette 16
  • Beet It! White Beetroot / Horseradish / Saba Marsala Reduction / Stilton Blue / Buttermilk / Dill 18
  • Ikejime (活け締め) was named after the Japanese method of slaughtering fish to maintain the quality of its meat, considered to be the fastest and most humane method of killing fish. When spiked correctly, the fish fins flare and the fish relaxes, immediately ceasing all motion, allowing the fish to develop more umami when aged.

    Ikejime Japanese Hamachi / Pear Jelly / Pickled White Radish 24
  • Déjà Vu consists of 2 dishes: Elude and Allude, which were part of our debut Monochrome menu in autumn of 2018. Both dishes are visually alike, but the taste and temperature could not be more opposite. It’s Chef Fernando’s way of playing with our guests.

    Déjà Vu 2 dish course
    Elude White Beetroot / Burrata / Walnut Crumble / Yoghurt Foam / Primeur Sturia Caviar
    Allude Fermented Mushroom / Bone Marrow / Thyme Croutons / Mushroom Potato Mousse / Oscietra Sturia Caviar
    48
  • The Burrata Parmigiana is Chef Fernando’s twist on eggplant parmigiana, the classic Italian dish that’s traditionally made with eggplant filling, layered with cheese and tomato sauce. Preludio’s version comes in a burrata ball of stracciatella, white eggplant and parmesan on a bed of clarified tomato water, drizzled with Arbequina Treurer Olive Oil.⁣

    Burrata Parmigiana Stracciatella / White Eggplant / Basil / Parmesan / Datterini Tomato / Arbequina Treurer Olive Oil 20 mins 28

Hot

  • King Of The Hill Seasonal Mushrooms / Avocado / Parmesan / Thyme / Lime / Espelette 22
  • Nantucket Sound Nantucket Scallop / Black Garlic / Salted Corn 24
  • Uni Sea Urchin / Butter / Parmesan / Spaghettini / Caviar 36
  • Rags to Riches Chervil Root / Charred Squash Gnocchi / Young Comté / Thyme / White Truffle 58
  • When Chef Fernando visited Cristina of Il Borgo Del Balsamico (the top quality traditional balsamic vinegar Albinea, a municipality in the Province of Reggio Emilia) the room he stayed at on this charming country bed & breakfast was called “La Cortina”. This dish, named after that room, was inspired by his experience in that house where the vinegar making process takes place year after year, bringing about the gradual formation of this black nectar.

    La Cortina Butternut Squash & Amaretto Agnolotti / Parmesan Sauce / Almond Snow / Il Borgo Traditional Balsamic Vinegar, aged 25 years 36

Mains

  • Land & Sea Halibut / Cod Liver / Wild Mushroom / Black Truffle 62
  • Kopi Babi Kosong Iberico Pork / Coffee / Cherry / Port 58
  • Our signature Monochrome dish, the unabashedly bold Pata Negra features an extreme marbled part of the Iberian pig’s shoulder known as the Presa that is so tender and juicy that it’s also known as the “Wagyu of Pork“.

    Pata Negra Iberico Pork Presa / White Carrot & Apple Purée / Charred Piennolo Tomatoes / Black Basil 68
  • Holy Cow! Kiwami Wagyu, Marble Score 8+ / Acquerello Rice / Black Truffle 88

Dessert

  • Coconight Coconut / Sesame / Banana / Chocolate / Charcoal 22
  • Eton Mess Raspberry / Beetroot / Macadamia / White Chocolate / Purple Shiso 22
  • Inspired by her childhood, Chef Elena created Strawberry Milkshake as an avant garde version of her favourite flavours.

    Strawberry Milkshake Strawberry / Vanilla / White Chocolate / 
Milk Ice Cream 22
  • Alba Cherry / Stout / Hazelnut / Plum / Hazelnut Ice Cream / Black Truffle 32

Monochrome Signatures

The food in this menu features the best of Monochrome, bringing back crowd favourites from past seasons as we reach the end of our current chapter (ending 1 February 2020).

For the latest Monochrome menu, if decisions are not your thing, Chef will be happy to cook for you in our complete 8 course (and abridged 6 course) experiences, with exclusive items only on the degustation menus.

Sky & Water I – a woodcut first printed 80 years ago in 1938 by Dutch artist M. C. Escher, was the primary visual we used to explain Preludio in our early stages, even before we had our name.