LUNCH at lana

Designed for sharing or choosing your own adventure, our $89 set menu and à la carte selection are available for Tuesday to Friday lunches. Menus change frequently — below is a sample offering, subject to change.

Lunch SHARING MENU

89 per person | Min. 2 pax

Rock oysters, jeju mandarin vinegar, black pepper + ½ doz 48/1 doz 96

Vanella stracciatella, figs, shio konbu, shiso, muntries

Shaved lonza, honeydew melon, wasabi mascarpone, sorrel

Mafaldine, ‘konbu e pepe’, smoked parmesan, black pepper

Saltbush and rosemary focaccia, black garlic butter

Wagyu flank tagliata, daikon, black pepper, “ssamjang”

Organic leaves, radishes, shallot, miso vinaigrette

À LA CARTE

Saltbush and rosemary focaccia, black garlic butter 8 2pc
Add shaved Principe prosciutto, whipped ssamjang butter +12
Add cultured quail tallow candle, ortiz anchovy, roasted rice +22

Rock oysters, jeju mandarin vinegar, black pepper ½ doz 48 | 1 doz 96

Coral prawns “ceviche”, betel leaf, coconut, chilli 34 2pc

Grilled scallop, “puttanesca” Principe prosciutto XO 32 2pc

Duck doughnut, davidson plum, cultured quail parfait 34 2pc

Raw and cured wagyu crostino, tonnato, mustard 30 2pc

Takeda MBS 10+ wagyu katsu sando, horseradish, caviar 88 4pc

Vanella stracciatella, figs, shio konbu, sesame, muntries 30

Oxheart tomato, peach, whipped tofu, ‘strange flavour’, basil 28

Whipped avocado, spanner crab, bottarga, roe, pasta fritta 35

Kingfish crudo, smoked tomato, dashi, yoghurt, caperberry 42

Lonza, honeydew melon, wasabi mascarpone, sorrel 33

Fagottini, saffron, corn, enoki, konbu butter, salted yolk 37

Pappardelle alla sorrentina, sambal, thai basil 37

Rigatoni, “mapo ragu” smoked egg yolk, chilli 38

Capelli “aglio e olio”, pippies, sake, mussel, pangrattato 75

Roasted grouper, “pil pil”, fregola, peas, cuttlefish, zucchini flower 56

Berkshire pork “al latte”, kohlrabi, witlof, plum 64

Wagyu rib cap, black pepper, wombok cabbage, “ssamjang” 79

Whole roasted duck, balsamic “shandong”, apricot 155

Rainbow trout, wakame butter, spring onion, citrus 68

Cauliflower ‘cotoletta’, velouté sauce, daikon, garlic chive 42

Potato gems, sweet chilli salt, beancurd aioli 19

Organic leaves, miso, shallot 19

A 7% gratuity applies to all dine-in bills, removable upon request. 10% service charge replaces the gratuity for groups of 8 or more. 15% surcharge applies to all bills on Public Holidays. Our menus are seasonal and subject to change.