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Bord Eau

Venison Tenderloin

  • 1.2kg venison 
  • 250g salsify 
  • 700g pumpkin 
  • 250g Brussel sprouts 
  • 1.5g mixed anis, cloves and juniper 
  • 1L veal jus 
  • 125g fig puree 
  • 125g black currant puree 
  • 1 whole butter 
  1. Cut off the tenderloin from the whole venison meat 
  2. Marinate the meat with the spices and let it sit for 4 hours. Add the fig puree and black currant puree, and thicken with butter 
  3. Boil the pumpkin and blend with the cream until a rich texture is achieved 
  4. Season and sear the fillets a little and continue cooking them in an oven at a desired temperature 
  5. Let the meat rest out of the oven for at least 20 minutes and warm up in hot butter before serving 
  6. Slice the fillets and place on a round plate, garnish with vegetables

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(971 2) 509


Level 3 (Lobby

Operating Hours

Dinner: 6.30pm to 11.30pm
Open: Sunday to Friday (effective from 22 January 2017)
Closed: Saturday (effective from 1 September 2017)

Dress Code

Smart Casual

Smoking Policy

Bord Eau accommodates both smoking and non-smoking