Tidbits & Pupus
Island Tidbits 115
Trader’s most popular platter for two includes, lamb chops, crab rangoon, crispy prawns & jalapeno cheese balls
Lamb Chops 125
48 hours marinated in our BBQ glaze
Crispy Prawns 78
Marinated & coated in Japanese bread crumbs
Crab Rangoon 65
Spiced crab and cream cheese filled wontons
crispy calamari 68
Fried golden & served with roasted garlic-chili aioli
Jalapeño Cheese Balls (V) 58
Cheddar, Emmenthal cheeses, coriander & jalapeños coated in Panko, fried golden
Chicken Skewers 47
Ginger-lemongrass chicken satay, sweet Thai chili sauce
Beef Cho Cho 68
Beef skewers in teriyaki-soy glaze, finished at the table over a flaming hibachi
Luau Dip (V) 60
Melted Brie cheese topped with pineapple chili-compote, served with lavash crakers
Malayan prawn skewers 78
Grilled prawn skewers with coconut-lime sauce
Salads & Starters
Maui Waui Shrimp 48
Coconut coated shrimp tossed in lime-chili aioli, served with katsu slaw
avocado toast (V) 45
Brioche covered in fresh avocado & sesame seeds
Trader Vic’s Salad 60
Mixed greens, mushroom, heart of palm & Belgian endives tossed in our famous Javanese dressing. Shrimp 69
roasted corn & avocado salad (V) 60
Gem lettuce, cherry tomatoes, red bell pepper, roasted corn, red onions, garlic croutons, feta cheese & avocado dressing
Trader Vic’s Favorites
paper thin fillet flambé (A) 220
Thin sliced beef fillet, cooked in a creamy Au jus-brandy sauce, served with sautéed asparagus & mashed potatoes. Prepared tableside
5 Spice Duck 125
Slow cooked duck served with moo shoo pancakes, scalions, cucumber & hoisins sauce. Shredded tableside
“All In” Fried Rice (V) 85
Stir-fried chicken, prawns, vegetables topped with fried egg
kung pao chicken (N) 80
Spicy stir fried chicken, mixed capsicum, carrots, red onions, scallions & cashew nuts
volcano prawns 147
Prawns, carrots, red onions & bell peppers in a sweet & spicy ginger-garlic sauce
Shanghai beef 120
Battered beef tenderloin cubes, onions & mushrooms, tossed in spicy Kikkoman sauce
Singapore Noodles 85
Rice noodles, stir-fried chicken, shrimps, vegetables, scrambled egg
From the Wood-Fired Oven
Our ovens can be traced back to the Han Dynasty (206 B.C to A.D 220). Meats, fowl and seafood are suspended from hooks and slowly cooked over a hardwood fire, producing a unique and original flavor
wood-fired angus beef
At Trader Vic’s we continue the Trader’s tradition of dipping our steaks in his signature Chinese soy marinade, then suspending the meat on metal hooks at 500 degrees with a touch of smoke to create the perfect steak! We add a brush of wasabi thyme butter to complete the one of kind flavor!
Served with sautéed baby carrots, asparagus, mashed potatoes topped with crispy onions & your choice of mushroom, pepper or béarnaise sauce
340g Ribeye Steak 220
280g New York Steak 199
indonesian rack of lamb (N) 54
Served with peanut butter, mango chutney, grilled pineapple & Singapore noodles
Wood-Fired atlantic salmon 120
Served with beetroot purée, sautéed asparagus, mashed potatoes & lemon butter sauce
smoked half chicken 110
With sautéed broccolini, crushed garlic, baby potatoes & Kashmiri chili tomato sauce