Entrees

SEARED U.S. SCALLOPS
Caramelized Cauliflower, Pine nuts, Golden Raisins and Shiso Jus
24,000 Kyat

PAN FRIED FOIE GRAS
Char-Grilled Eel, Crispy Seaweed and Funazushi
25,000 Kyat

WAGYU BEEF TATAKI
Miso Brine Mushrooms, Lotus Chips and Fresh Shave Truffle
22000 Kyat

PORK & MUSHROOM RAVIOLI
Truffle, Iberico ham, Garlic Chips and Jerusalem Artichoke Puree
19000 Kyat

PRAWN BISQUE
Timbale Of Prawn, Green Soybean, Caviar and Nasturtium Flower
19000 Kyat

TARTARE OF KANGAROO
Roasted Beetroot, Hazelnuts, Pecorino Cheese and Potato Chips
22000 Kyat

CARAMELIZED ONION TART
Marinated Goat’s Cheese, Sundried Tomatoes, Anchovies and Basil Foam
18000 Kyat

CEVICHE OF YELLOW TAIL KING FISH
Tempura Green Chili, Avocado, Caviar and Yuzu Granita
21000 Kyat

GARDEN ROOT VEGETABLES
Rosella Jam, Spiced Cracker, Avocado Puree and Goat’s Cheese Mousses
18000 Kyat

MAINS

BEER TERIYAKI WAGYU BEEF FLANK STEAK
Confit Baby Leek, Garlic Gnocchi and Pumpkin Mashed
39,000 Ks

SEARED HALIBUT
Razor Clams, Charred Cauliflower, Chorizo Sausage and Smoked Potato
33,000 Ks

BEEF TENDERLOIN ROSSINI
Seared Foie Gras, British Spinach and Truffle Mashed Potatoes
45,000 Ks

TWICE COOKED PORK BELLY
Ancient Grains, Charred Onion Root, Caramelized Apple and Chestnut Puree
30,000 Ks

LAVENDER HONEY GLAZED DUCK BREAST
Confit Chicken Wing, Tuscan Cabbage, Beetroot and Rosella Relish
32,000 Ks

PAN ROASTED CORNED CHICKEN BREAST
Wrapped with Streaky Bacon, Toasted Grain Risotto and Roasting Jus
30,000 Ks

PRESSED LAMB BELLY
Seasonal Vegetables, Minted Peas, Black Garlic and Red Wine Jus
34,000 Ks

GRILLED BOSTON LOBSTER TAIL
Escabeche of Mussels, Roasted Parsnip and Shellfish Bisque
45,000 Ks

BLACK TRUFFLE RISOTTO
Asparagus, Baby Mushrooms and White Truffle Cream
30,000 Ks

SEAFOOD EN PAPILOTE
Razor Clams, Prawns, Mussels and Seasonal Fish in Curry Stock
34,000 Ks

SIDES

TRUFFLE MASHED POTATOES

6,500 Ks

STEAK HOUSE FRIES WITH CHEESE SAUCE

7,500 Ks

TRIPLE COOKED SWEET POTATOES

6,000 Ks

SAUTEED MIXED GREENS
Garlic and Chili

7,500 Ks

ROASTED CHAMPIGNONS MUSHROOMS

9,500 Ks

CAESAR SALAD
Hard Boiled Egg, Cos Lettuce, Bacon Bits

6,500 Ks

ROASTED PUMPKIN
Feta Cheese and Pine nut

6,000 Ks

BURMESE TOMATO SALAD
Marinated Olive and Basil

6,500 Ks

SPAGHETTI AGLIO OGLIO
Garlic, Chili and Extra Virgin Olive Oil

7,000 Ks

SAUTEED SPANISH MUSSELS
Garlic, Chili, Tomato and White Wine

16,000 Ks

DESSERTS

All our desserts are made in house and inspired by the fruits of the season available at daily markets

PASSION FRUIT & MERINGUE TART
Honeycomb & Passion Fruit Sorbet
8,800 Ks

CARAMEL CHOCOLATE GANACHE
Sable Crust, Morello Cherry & Salted Caramel Ice Cream
10,000 Ks

PEANUT BUTTER & CHOCOLATE FONDANT
Caramelized Banana, Citrus Scented Corn Flakes & Vanilla Ice Cream
12,000 Ks

MODERN TIRAMISU
Mascarpone Cream, Biscuit Cuillere & A Shot Of Espresso
9,000 Ks

MONT BLANC AUX MARRONS
Chestnuts Cremeux, Rum and Vanilla Ice Cream
10,000 Ks

SELECTION OF CHEESE PLATTER
Mixed Nuts, Wild Honey & Figs Chutney
18,000 Ks

CONTACT INFO

phone: +95 01-370 177
mobile: +95 09-964 370 177
e: [email protected]
w: www.theyangonrestaurant.com

OPENING HOURS

Mon – Fri:
Lunch : 12:00 pm – 3:00 pm
Dinner : 6:00 pm – 10:30 pm
Sat-Sun:
Brunch : 10:30 am – 3:00 pm
High Tea : 2:00 pm – 5:00 pm
Dinner : 6:00 pm – 10:30 pm

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