The Cliff Restaurant
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MENU
SPECIALS
 (Sample menu only)
FIRST COURSE
CHILLED LEEK AND POTATO SOUP
Sautéed scallops, truffle oil
MOO SHU PANCAKES
Chinese roast pork, spring onions, cucumber, hoisin sauce
SPICY TUNA TARTARE (RAW)
Asian vinaigrette, wasabi yogurt sauce, chilli oil, tobiko
SPICY THAI STYLE BEEF SALAD
Peanuts, coriander, mint, pickled cucumber
SAUTÉED SCALLOPS
Truffle mash, creamed leeks
SASHIMI
Tuna, dolphin and kingfish (raw), lemon & soy, sesame, jalapeño vinaigrette radish salad
THAI RED CURRY MUSSELS
Ginger, pineapple, coconut, coriander
"CARPACCIO" OF VINE RIPENED TOMATOES
Goat's cheese, mesclun greens, balsamic vinaigrette
CHARGRILLED WHITE ASPARAGUS
Potato & chive puree, herb vinaigrette black trumpet mushrooms, balsamic reduction
MAIN COURSE
CHARGRILLED SWORDFISH
Thai yellow curry sauce, jasmine rice, coriander vinaigrette, grilled pineapple relish
12 OZ. PRIME STRIPLOIN STEAK
Peppercorn sauce, tomato & mesclun salad, truffle & parmesan fries. Supplement BDS $25
CHARGRILLED DOLPHIN (MAHI MAHI)
Baked potato cake, horseradish ~ smoked salmon sauce, wilted greens, fine beans, baby onions
SEARED TUNA (COOKED RARE)
Crushed new potatoes, saffron ~ caper sauce, pesto vinaigrette, tomato coulis
CAJUN SALMON (COOKED PINK)
Pesto cream sauce, creamed potatoes, grilled zucchini,
tomato salsa
Chef Paul Owens
Minimum BDS $265 per person for two courses. Add BDS $45 for dessert
17.5% VAT included. For parties of six persons and over, a discretionary
10% service charge will be added to the bill. Please ask about our cigar policy.