Tru North

Cuisine

• BREAKFAST

  All breakfasts include a selection of seasonal fruit and our signature house-made granola with creamy yogurt

  • Eggs Benedict
    Poached island-fresh eggs atop toasted English muffins, finished with a light hollandaise foam and microgreen salad
  • Beetroot-Cured Smoked Salmon
    House-cured salmon with whipped herbed goat’s cheese on crusty rye sourdough — a colorful, tangy start to the morning
  • Smashed Avocado Croissant
    Flaky butter croissant layered with truffled arugula, creamy smashed avocado, poached egg, and shaved aged Parmesan
  • Brioche French Toast
    Golden brioche with Biscoff cream, whipped vanilla mascarpone, fresh island berries, and hazelnut crumble
  • Crispy Bacon Bagel
    Warm bagel filled with silky scrambled eggs, crisp bacon, peppery arugula, and a touch of house-made chili crisp
  • Sourdough Toast
    Grilled sourdough topped with wilted spinach, sautéed mushrooms, poached eggs, and fresh basil pesto
  • Kimchi & Gruyère Omelette
    A bold twist on the classic — spicy kimchi folded into a fluffy omelette with melted Gruyère, served with toasted house rye and microgreens

• APPETIZERS

  • Tuna Crudo
    Sashimi-grade tuna in watermelon aguachile with pickled radish and cilantro oil — a refreshing burst of flavor
  • Heirloom Tomato & Burrata Salad
    Creamy burrata and marinated heirloom tomatoes drizzled with basil oil — simple, fresh, and timeless
  • Charred Prawns
    Juicy prawns seared in smoked prawn butter — sweet, smoky, and delicately rich
  • Kimchi Fritters
    Crisp golden fritters with spicy kimchi and scallion, served with spring onion mayo
  • Kingfish Ceviche
    Citrus-cured kingfish with spicy ume, coconut, and a whisper of chili — bright, tropical, and bold
  • Ragù Arancini
    Crispy risotto balls filled with slow-cooked ragù, served over nduja-spiked tomato sauce and finished with chive oil
  • Sesame Prawn Toast
    Crisp sesame toast topped with prawn mousse, served with tom yum mayo and kaffir lime zest

• LUNCH

  • Wahoo à la Plancha
    Seared wahoo with lemon–caper salsa verde, paired with an heirloom tomato, cucumber, and fennel salad, and roasted red pepper–basil farro
  • Modern Caesar Salad
    Yogurt-marinated grilled chicken over crisp romaine with toasted walnuts, brioche breadcrumbs, and house-blended Caesar dressing
  • Cold Soba Noodle Salad
    Chilled soba noodles with miso-glazed salmon, yuzu–soy vinaigrette, cilantro, and crispy shallots — bright, fresh, and full of umami
  • Black Garlic & Truffle Beef Burger
    Grilled prime beef layered with brie, truffle essence, crispy shallots, arugula, and rich port–bacon jam on a brioche bun
  • Snapper Ceviche Taco
    Fresh-caught snapper marinated in passionfruit leche de tigre, served in soft tortillas with crisp plantain and citrus notes
  • Butter-Poached Lobster Roll
    Sweet lobster bathed in herb butter, served in a toasted brioche roll with white slaw, apple gel, and shoestring fries
  • Almond-Crusted Salmon
    Seared almond-crusted salmon with herbed couscous, pea–mint purée, and a light shaved fennel salad

• DINNER

  • Filet Mignon
    Perfectly grilled tenderloin with truffle pomme dauphine, king oyster mushrooms, garden peas, port wine jus, and a drizzle of cilantro oil
  • Miso-Marinated Black Cod
    Silky black cod in a miso glaze, paired with sesame bok choy, shiitake dumpling, yuzu beurre blanc, and airy yuzu foam
  • Fresh Pasta of the Week
    Handmade daily and inspired by regional Italian traditions — crafted with seasonal ingredients and local inspiration
  • Crispy-Skin Chilean Sea Bass
    Pan-seared sea bass with coconut–lime velouté, charred corn, and fragrant chive oil — rich yet refreshingly balanced
  • Crispy Chicken Supreme
    Crisp-skinned chicken breast in a tarragon–sherry jus, with braised leeks, layered potato pavé, and hazelnut haricots verts
  • Champagne Risotto
    Luxurious risotto infused with Champagne and butter-poached lobster, finished with leek ash and citrus foam
  • Pistachio-Crusted Lamb Chops
    Grilled lamb chops encrusted in pistachio with cherry–port reduction, cauliflower purée, herb salad, and crispy carrot chips

• DESSERT

  • Coconut Panna Cotta
    Silky coconut cream panna cotta with Champagne–passionfruit purée, toasted coconut, and a delicate meringue shard
  • Chocolate–Hazelnut Tart
    Velvety chocolate tart with hazelnut praline, salted caramel ice cream, and caramel popcorn crunch
  • Tonka Bean Cheesecake
    Fragrant tonka bean cheesecake with mango gel, graham crumble, and passionfruit ice cream
  • Banana Mousse
    Fluffy banana mousse with rum caramel, brûléed banana, pavlova shards, and wafer crumble
  • Pear & Ginger Cake
    Warm spiced cake with poached pear, rosemary caramel, and pine nut butter
  • Green Apple & Pear Crumble
    Tart green apple and pear with a golden oat topping, served with refreshing basil sorbet
  • Mango & Cardamom Crème Brûlée
    Silky custard infused with cardamom and tropical mango, topped with caramelized sugar