singapore Menu
Jewels of the Sea
Shrimp Cocktail
6/pc
Soft poached and chilled prawn,
gochujang cocktail sauce
gochujang cocktail sauce
Fisherman’s Welcome
Ice-chilled French/Irish oysters 10/pc
With sea urchin 22/pc
With Kaviari Kristal caviar 28/pc
Caviar Service
Petrossian Tsar
180/30g
180/30g
Imperial Daurenki
750/125g
750/125g
Shareable Appetizers
Wedge Salad
| 24
Iceberg lettuce, bacon,
tomato, sesame dressing
tomato, sesame dressing
COTE “Ceviche Moolhwe”
| 38
Red sea bream, Bluefin tuna, cuttlefish, sweet shrimp, in a chilled radish vinaigrette consommé
Korean Oyster “Omelette”*
7/pc | 28
Pan fried oysters from Korea served with citrus yuja vinaigrette
COTE Gimbap*
| 250
Make your own Gimbap! Imperial Daurenki caviar, sea urchin, and Bluefin tuna, served with gim and gamtae
“STEAK & EGGS™”*
| 88
Hand-cut filet mignon tartare with
Kaviari Kristal caviar, milk toast
Kaviari Kristal caviar, milk toast
Bakkuteh
USDA Prime short rib consommé
Steak Tartare
| 28
Australian Wagyu top-round, pear,
crispy tendon puffs
crispy tendon puffs
Korean “Bacon”
| 28
House-smoked crispy heritage pork
belly, pickled jalapeño
belly, pickled jalapeño
Tuna Tartare*
| 32
Pickled moo, crispy gim chips
Butcher's Feast®
Gogi Cha
USDA Prime beef bone consommé
Ban-Chan
Pickled seasonal vegetables
Scallion Salad
Mixed greens, gochugaru vinaigrette
Savory Egg Soufflé
Organic egg, kelp yooksoo
Feast of USDA Prime &
Australian Wagyu Beef
138 per person
Five selected cuts including Japanese A5 Wagyu
Add 30g of Japanese A5 Wagyu to your feast!
supplement +45 per person
Red Leaf Lettuce
with Ssam-jang
Two Stews with Rice
Spicy Kimchi Stew &
Savory Doen-jang Stew
Savory Doen-jang Stew
Vanilla Soft Serve
with soy sauce caramel
Steak Omakase
295 per person
The Grand Tour
Wine Pairing | 140 per person
The Grand Tour
Wine Pairing | 140 per person
Meat, Meat & More Meat
Australian Wagyu
Ribeye
132
132
NY Strip
78/128
78/128
COTE Steak
62/102
62/102
The Flatiron
88
88
Grand Cru Galbi
118
118
USDA Prime
Dry Aged Ribeye
168
168
Filet Mignon
88/148
88/148
COTE Galbi
108
108
Hanger Steak
72
72
Skirt Steak
74
A5 Selection
Miyazaki Prefecture Tenderloin
52/30g
52/30g
Miyazaki Prefecture Ribeye
48/30g
48/30g
Kagoshima Prefecture Flatiron
48/30g
48/30g
Kagoshima Prefecture Ribeye
48/30g
48/30g
Sendai (Miyagi Prefecture) Ribeye
68/30g
68/30g
Kobe (Hyogo Prefecture) Ribeye
102/30g
102/30g
"Horizontal Tasting” of three A5 Ribeye
112 per person
112 per person
Market Fish
| 58
Simply prepared with seasonal vegetables
Market Fish
Steak Omakase
59/Person
Simply prepared with
seasonal vegetables
seasonal vegetables
Savory Accompaniments
Savory Doenjang Stew
| 24
Deeply savory stew with anchovy broth, zucchini, tofu and potato
Spicy Kimchi Stew
| 24
Spicy and tart stew with kimchi, pork belly and gochugaru
Kimchi Wagyu “Paella”
| 34
Kkadooki kimchi, Wagyu beef fried rice, soft-poached egg
Dol-sot Bibimbop
| 28
Mountain vegetables, soft-poached egg, and gochujang in sizzling earthenware
Jan-chi Somyun
| 24
Korean angel hair with piping hot clear anchovy consommé
Bi-bim Somyun
| 24
Cold and refreshing Korean angel hair, apples, gem lettuce, gochujang vinaigrette
COTE Beef “Bakkuteh”
| 62
Black Angus beef rib, white pepper and vermicelli noodles with Bird’s eye chili, and dark soy sauce
Our interpretation on a local favorite. Only available in COTE Singapore.
Our interpretation on a local favorite. Only available in COTE Singapore.
COTE Naengmyun
| 34
Cold consommé of beef, house extruded buckwheat noodle, topped with slow-cooked beef shank, pickled daikon, sliced pear
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Enjoy both our a la carte and special menu for lunch!
EXCLUSIVELYFOR LUNCH
Black Truffle Shrimp Salad*
| 28
Fresh mesclun mix, poached tiger prawn,
avocado, cherry tomatoes, black truffle vinaigrette
avocado, cherry tomatoes, black truffle vinaigrette
Waldorf Salad
| 22
Radicchio & celery, Asian pear, kabocha squash,
candied hazelnuts and parmesan cheese with
honey doenjang dressing
candied hazelnuts and parmesan cheese with
honey doenjang dressing
Butcher’s Luncheon
Ban-Chan
Pickled seasonal vegetables
Scallion Salad
Mixed greens, gochugaru vinaigrette
Red Leaf Lettuce
with Ssam-jang
Feast of USDA Prime
68 per person
Chef’s selection of two selected USDA Prime cuts with array of banchan and Korean Accompaniments
USDA Prime Hanger Steak (50g)
USDA Prime Marinated Short Rib (50g)
Savory Egg Soufflé
Organic egg, kelp yooksoo
Two Stews with Rice
Spicy Kimchi Stew &
Savory Doen-jang Stew
Savory Doen-jang Stew
Vanilla Soft Serve
with soy sauce caramel
COTE "Beef" Bakkutteh
| 36
Prime beef short rib, white pepper and vermicelli noodles with Bird’s eye chili dark soy sauce
Galbitang
| 36
Beef Short Rib, egg noodles and vermicelli noodles with Bird’s eye chili, and dark soy sauce
COTE Naengmyun & Galbi
| 70
Cold consommé of beef, house extruded buckwheat noodle, topped with slow-cooked beef shank, pickled daikon, sliced pear. Served with COTE galbi.
Steak Dupbap
| 84
Australian Wagyu steak rice bowl,
cured egg yolk, COTE steak soy sauce.
cured egg yolk, COTE steak soy sauce.
Bakkuteh
USDA Prime short rib consommé
Gopdol Bibimbap*
| 36
Spicy baby octopus, bean sprout and seasoned rice
in sizzling earthenware.
in sizzling earthenware.
Sanche Bibimbap
| 28
Five kinds of mountain vegetables, red leaf & romaine lettuce served with warm rice and gochujang vinaigrette.
A monk’s delight!
A monk’s delight!
COTE “Ceviche Moolhwe”
| 38
Red sea bream, Bluefin tuna, cuttlefish, sweet shrimp, in a chilled radish vinaigrette consommé.
Market Fish
Steak Omakase
59/Person
Simply prepared with
seasonal vegetables
seasonal vegetables
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