All prices are inclusive of 10% service charge & 10% municipality fees.

Dear Guest,

Warehouse Team and I are pleased to welcome you in our venue!

Situated over two floors, this sleek, urban space offers a myriad of choices for the ultimate evening out.

The European style café bar and garden offers an array of international beers and the stylish “wine bar” journeys you to vineyards around the world - both situated on the ground floor.

The upper level of the Warehouse offers diners sophisticated fusion cuisine prepared with utmost care and freshest ingredients; situated along side is the chic vodka bar to enjoy cocktails and over 80 kinds of vodka in a captivating setting.

Be entertained by our resident Band and DJ Suku with the best of soul, funk, R&B and House from Saturday to Thursday from 10.30pm onwards.

The entire team is dedicated to make your experience a memorable one, so please do not hesitate to contact me or one of the team members, should you have a special request or require our assistance.

Bon Appétit!

Mahesh Ramanayaka

APPETIZER

Trilogy of duck liver; Thai spice infused duck liver terrine, exotic fruit chutney, miso marinated 115pan-fried duck liver, ancho chili and chocolate ganache duck liver ‘taco’ *

Kailan wrapped chicken spring rolls with sweet and hot cucumber relish 23 / 45

Duo of tuna, Szechuan crusted tuna loin with soy mustard sauce and tuna strips 38 / 75marinated in soy ginger dressing with chili garlic crumbs

Mango salad, cherry tomatoes, Chinese long beans, iceberg lettuce, salted cashew nuts * 23 / 45tossed in a shiso ume dressing and served with tamarind candy and black garlic

Ikebana - ceviche of yellow tail, tuna, salmon with yuzu and truffle oil 75

With Absolut mango mojito cocktail 49

SOUP

Foie gras miso soup with duckling wontons 65

‘Vietnamese style’ tomato egg drop soup with raw warm Atlantic scallops 60

With Koolaid cocktail 59

Contains alcohol /

Contains alcohol /

Mild spicy *Contains nuts Vegetarian dishes

All prices are inclusive of 10% service charge & 10% municipality fees.

VEGETARIANStir-fried Singaporean noodles, mange tout, black mushrooms, carrots, 38 / 75yellow egg noodles, fragrant curry sauce

With Green Dragon cocktail 59

FISHAromatic steamed halibut, crispy King crab chat masala Vietnamese spring roll, * 95ecume of watercress broth

Pan-seared sea bass, tagliatelles of cuttlefish, Champagne cucumber and vanilla velouté, 110squid ink gel, dehydrated fennel, salmon roe eggs

Teriyaki monkfish, oxtail cooked in Asian flavours, broccolini, pear salad, * 65 / 130togaroshi pepper crisps, teriyaki syrup

Baked fillet of black cod marinated in miso honey served 130with wasabi and watermelon

With Ciroc Encore cocktail 59

MEATGrilled Cowboy rib-eye steak with chimichurri, fried onion, masala fries and pepper sauce 240(500 gms - available for two persons)

With Raspberry Sickle cocktail 59

36 hours cooked short rib of beef, fresh wasabi mash, tempura of tataki oysters, 65 / 130fusion ketchup, edamame and pea fricassée, reduction of juices *

Soy and plum glazed confit duck soba noodles, sweet and sour fused baby root vegetable, 130pineapple and chili salsa, tamarind essence

Oven roasted lamb rack, spiced cauliflower couscous, smoked goat cheese, 155aubergine caviar, date velvet, beetroot jus *

With Ciroc Monte Carlo cocktail 69

Veal and lobster ‘Surf n Turf’, ‘cep’ mushroom galette, warm coleslaw 150served with creamy lobster sauce

With Russian-Tini cocktail 69

DESSERT

Warehouse ‘Snickers’, peanut butter crème brûlée, cashew nut praline, 40vanilla ice cream, dark chocolate shavings *

Frozen yoghurt salad peppered mango, yoghurt sorbet, dehydrated raspberries, 40freeze dried yoghurt, coconut sablé, white chocolate snow * Sweet basil macaroon passion fruit gel, mango and passion mousse, macaroon crumble, 40tarragon and passion fruit ice cream* Warehouse sorbet selection 40

With Orange Fudge cocktail 69

Contains alcohol /

Contains alcohol /

Contains alcohol /

Contains alcohol /

Contains alcohol /

Mild spicy *Contains nuts Vegetarian dishes