LUNCH MENU

(V) Vegetarian (ve) Vegan (g) Gluten Free

 

SOUPS, SALADS, & STARTERS

Chicken Coconut Curry Soup (g) – 8
pad thai noodles | sriracha

Roasted Beets (V) – 9
arugula | tempura goat cheese | carrot ginger dressing

Endive Wedge (V) (g) – 10
blue cheese crumble | tomato | warm bacon vinaigrette

Truffle Mac & Cheese (V) – 10
yellow & white cheddar cheese | fines herbs

Sesame Cauliflower (V) (ve)  – 10
tempura | kale | sweet chili sauce

Butternut Squash Risotto Cakes (V) (g)  – 10
sage butter | gruyere

MAIN DISHES

Lobster Ravioli – 15
champagne butter

‘Fish & Chips’ Tacos – 12
sweet chili aioli | jalapeño

Seared Scallops (g) – 18
bacon | mango chutney | jasmine rice | green onion

Teriyaki Glazed Salmon*  – 17
black truffle | pickled cucumbers

Smoky Ribs (g)  – 12
passionfruit bbq | green onion

Smoked Pork Tenderloin  – 13
sacory apple crumble | cider braised figs | spiced walnut demi

Filet Mignon*  – 25
marinated 5oz filet | Chinese broccoli | water chestnuts

SIDES

– 4 –

Crispy Kale Chips (V) (g)
parmesan | sweet chili sauce

Wok Fried Brussels (V) (ve)
soy | ginger | chili flakes

French Fries (V) (ve) (g)
ketchup

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