À la carte
AMMO’s menu exemplifies the finest fashion for refined contemporary western cuisines with a modern twist. Located in a former 19th century explosives compound, the restaurant demonstrates the perfect balance between traditional and modern style.
Beginnings
Octopus Piazzailo Frisée Salad 128
French Seabass Ceviche
Mango & ají panca dressing 178
Diver Scallop “Gon Jiu Cyu” Cereal Chowder
Served with salted churro 138
USDA Prime Beef Tataki Tostadas
Granny Smith apple & scallion salad, honey yuzu pepper mayo 158
Slow-cooked Beetroots, Figs & Chavroux Goat Cheese Salad (V)
With roasted pine nut & lemon olive oil 118
Lobster Macchiato
Concentrated lobster bouillon, lobster foam, lobster chunk 148
Scotch Ajitsuke Tamago
Soft boiled ajitsuke tamago, minced andouille sausages, finished with panko, deep fried to crispy perfection 128
Handcrafted
Pastas e Risottos
HK Typhoon Shelter Fettuccine with Abalone & Clams
Fettuccine cooked in crab stock, tossed in fried crab-chilli-garlic black bean infused EVOO 318
Tea Smoked Unagi and Sugar Pea Risotto
Served with Melting Egg, Garlic Panko 238
Korayaki King Crab Fettucine
Japonais snow crab, crab miso, crab roe and quail egg. A time-honoured Izakaya dish paired beautifully with our handcrafted fettuccine 288
AMMO’s Carabineros Red Prawn Linguine
Deep-sea cardinal prawns, sautéed with confit Italian cherry tomatoes in a 72-hour homemade rich seafood stock 328
Boston Lobster Risotto Shaved Bottarga di Muggine
Maine lobster, slowly-braised with Italian tomato and rich Mascarpone cheese and fresh Bottarga di Muggine 268
Entrees
Slow-roasted Suckling Pig (serve 2-4)
Plantain chips, cilantro coleslaw and smoked pineapple jam 488
Pan-seared Black Cod Fillet
Served with clams meuniere, celeriac puree and curry oil 258
Omni Pork Ragout (V)
With eggplant parmigiana 178
M5 Wagyu Rib-Eye with Sukiyaki Jus
Wagyu bavette, Kyoto tofu, Kumamoto daikon, sherry-sukiyaki glaze. Served with 65° slow cooked Taiyouran egg yolk to dip 298
Aqua Pazza’ Bouillabaisse served with Garlic Toast
Red mullet, prawn, crab, fennel, saffron, capers, tomatoes with a generous splash of Pernod liqueur 288
Shareable
Bites
“AFC” (AMMO’S Fried Chicken)
Chicken tenders served with honey mustard dip 128
Belgian Parmesan Fries (V)
Served with roasted garlic & truffle aioli 88
Calamari Fritti
Served with Thai chili sauce 98
Mozzarella Croquettes
Served with paprika aioli and mild cheddar dip 88
Charcuterie Board
Serrano Ham – Gran Reserva, Manchego cheese – sheep milk hard cheese aged 6-8 months Chorizo Sarta – Rioja region, cantaloupe, anchovies 198
Sweet
Endings
Pistachio Tiramisu
Medley of Iranian pistachio seed and paste, brandy infused expresso and mascarpone creams – topped off with house made candied pecans 98
72% Dark Chocolate Gloss Fudge Brownies
Decadent and rich, with a gooey hazelnut centre, served with a scoop of coffee ice cream 98
Caramelised Pineapple in Dark Rum Syrup
Served with vanilla ice cream and the perfect drizzle of house made infused rum syrup 98
Youtiao Chinese Fried Churro
Freshly fried donuts, served with a quattro sauce – white chocolate, salted caramel, dark rum syrup and morello cherry coulis 98
6″ Salted Caramel Pretzel Pizookie (serves 2)
A little sweet and a little salty, served with a scoop of caramel ice cream 168
Cocktails
AMMO Garden 120
Kiwi Butterfly Pea Delight 120
Matcha Forest 120
Pink Rose 120
Popping Red 120
Popping White 120
Smoky Bulb 120