Appetisers

Seared Scallops
Citrus soy sauce and wakamesu Salad

Mesclum and Rocket Leaf
Phyllo-wrapped goat cheese and olive dressing

Marinated Tuna Carpaccio
Pomelo and fresh coconut relish

Ginger-Seared Beef Tataki
Marinated eggplant stack

Soups

Minestrone Style Seafood
Coconut and lime leaf

Double Duck Broth
Wild mushrooms and duck siew mai

Lemon-Grass-Scented Crab Bisque
Scallop salsa

Butternut Squash Soup
Lobster dumplings and coriander oil

Main Courses

Ginger Steamed Fillet of Grouper
Pumpkin and black beans salsa 

Wine-Baked Sea Bass Fillet
Panzanella salad and basil emulsion

Butter Poached Lobster Tail
Potato purèe and cumin glazed vegetable 

Slow-Cooked Salmon
Roasted peppers and fava beans salad

Wood-Grilled Poussin
Minted barley and sweet peas orzotto

Grilled Tenderloin of Beef
Truffle mashed potato, pinot noir sauce

Cumin-Roasted Rack of Lamb
Curried jus and butternut gnocchi

Desserts

Baked Cheesecake
Mango and pineapple compote

Cream Brulé
Orange compote and lemon shortbread

Summer Fruit Tart
Ginger lychee sorbet

White Coffee Mousse
Date financier and cardamom cream