Originally started as a casual dining restaurant but along the journey, Arte has decided to up the dining ante, changing its business strategy to position the restaurant as a posh, upscale dining spot that sets to impress. Speaking of exclusivity, the restaurant now opens to a maximum of 16 diners every evening; this move allows them to stay focused on the quality, ensuring the dishes are delivered in top notch quality. There is also a change on menu, instead of a great variety, it now rolls out special prix fixe French-inspired menu with 3 different options- the Gastronomic Menu (Rm 280 per pax), the Prestige Menu (Rm 398 per pax) and the Healthy Green Menu (Rm 128 per pax); with some ala-carte choices for those who wish to select their dishes. The culinary philosophy is to present the natural flavors of the ingredients in its simplest form or with minimal touch. Excellent service and premium dishes, expect a wonderful and memorable dining experience at Arte Restaurant.
On a side note, remember to request for a tour at the Art Gallery on the first floor of the restaurant.
Many Thanks to Arte Restaurant for hosting us that afternoon.
Hokkaido Scallop Ceviche with Raw White Onion/ Japanese Peach/ Ginger Flower Dressing (Rm 38 for ala-carte)
Red Snapper with Crispy Scales- Blue Crab/ Lemongrass Fish Furnet/ Courgette/ Zucchini Flower (Rm 38 for ala-carte)
"Sauteed Foie Gras" with Canadian Lobster/ Apple Wood Smoked Mallard Duck/ Anise Sauce (Rm 60 for ala-carte)
Japanese Uni with Secreto- Black Truffle/ Carrot Coffee Espuma/ Banana Blossom (Rm 88 for ala-carte)
Roasted Australian Lamb Rump- Suffrito/ Artichoke/ Caramelized Shallot Jus (Rm 98 for 180 grams/ ala-carte)
Chef Selected Cheese Platter- Roquefort Blue Cheese/ Port Salut/ Brie/ Mancheso/ Delice de Pommard with Mustard Seeds and Fig Jam (Rm 28 for ala-carte)
The Gastronomic Menu is a 6 Course Menu (Rm 280 per pax) and it has a refreshing start with Hokkaido Scallop Ceviche... unusually paired with Japanese Peach and Ginger Flower dressing. The real draw is the Ginger Flower dressing, which offers an amazingly refreshing dimension; followed by an alluring crunch of Red Snapper with crispy Scales. But it is not a simple dish as it seems, the Rice beneath the broth is short grain Taiwan Peng Lai Rice... introducing a delightful contrast in texture. The next course is an experience of creamy Foie Gras with sweet Lobster followed by an unlikely combination of Lamb Rump with Scallions. The Scallions supplies the tangy-spicy touch to the juicy, tender meat... the actual flavor however, comes from the Jus. No French meal is complete without a serving of Cheese platter and Arte Restaurant is pleased to present their range of carefully selected Cheeses, served with Fig Jam, Grapes and Crackers.
Kaluga Caviar- Truffle Dressing/ Scallop Carpaccio/ Caper Berry (Rm 171 for ala-carte)
Volcano Rock Grilled Abalone- Torched Kobe A5/ Uni/ Chicken Jus (Rm 122 for ala-carte)
Pan Seared Chilean Cod- Coffee Carrot Puree/ Capsicum Gastrique/ Bonito Butter (Rm 159 for 150 grams/ ala-carte)
Palate Cleanser-Lime Sorbet
Grilled Wagyu A4 Striploin- Jumbo Asparagus/ Pomme Puree/ Dark Chocolate Jus (Rm 215 for 120 grams/ ala-carte)
Freeze Honey Yogurt with Strawberry Jam and Lemon Olive Oil Sponge (Rm 18 for ala-carte)
"Li Chu" 62% Vietnamese Chocolate "Terrine"- Golden Tuile/ Hazelnut Ice Cream (Rm 35)
A more superior menu, perhaps for those with deep pockets; the Prestige Menu with 6 Course Set (Rm 398 per pax) is designed with a beautifully melancholy. The Chef awakes your taste buds with a burst of Seafood essence with Kaluga Caviar with Scallop Carpaccio ; it then moves into a completely different direction by pairing Abalone with Kobe Beef and Sea Urchin, such premium combination shall speak for itself. The excitement does not end there, it continues with Cod... meticulously cooked with crispy sides and playfully paired with Coffee Carrot Puree, a magical mix between sweet and salty essence. After a quick refresh on the palate, the Chef continues to pamper your palate with A4 Waygu... which has alluring pockets of creamy fats. After the luscious meat, the Chef prepares to end the show first with Freeze Honey Yogurt, a sweet-sour combination that refreshes the palate before serving the Chocolate Terrine; made from Li Chu, a fashionable Chocolate brand from Vietnam.
Home-made Sourdough with Raw French Butter and Balsamic Olive Oil Dip
[Amuse Bouche] Squid Ink Cracker with Smoked Sour Cream and Tobiko Roe
[Amuse Bouche] Squid Ink Pillow with Herbed Cream Cheese/ Cheddar/ Cured Duck Breast
Service Charge: Yes 10%
Government Tax: No
Business Hours: 6:30 pm to 10:30 pm. Closed on Mondays.
Contact Number: 604- 251 9718