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3 - Course set lunch with coffee / tea - $60++ per person Pre selected menu of (1 Entrée + 1 Main + 1 Dessert) 4 - Course set lunch with coffee / tea - $100++ per person Pre selected menu of (1st Entrée + 2nd Entrée + 1 Main + 1 Dessert) ( Special Menu can be arranged with the chef )
Iced tiger prawns and avocado salad with tangy mango, citrus dressing and crisp garden greens Tataki of yellowfin tuna with soba noodle and Oriental mushrooms, wasabi soy mustard dressing Smoked eggplant kaviar with sundried tomato, rocket and pesto dressing Champagne-cured Atlantic salmon with chive, crème fraiche Salad of char-grilled baby octopus with aged balsamic and extra virgin olive oil Smoked salmon mousse with baby cress, shaved horseradish and crostini Ceviche of coral trout marinated in lime, coconut, chilli, coriander and Spanish onion Hokkaido sea scallops carpaccio with Wakame-cucumber salad, Japanese citrus dressing Foie gras and duck rillette with cornichons, sour dough and Chardonnay mustard
Crispy crab cake on mango and water chestnut salsa, lime aioli Terrine of foie gras with Port and black truffle (Supplement of $10) Warm Kervella goat cheese and cabernet tart with wild rocket and pine nuts Lobster bisque with lobster soufflé dumpling Oxtail consommé with forest mushroom and foie gras ravioli Porcini and merlot risotto with shaved Parmigianio Reggiano Roasted butternut pumpkin and Gruyere cheese soufflé twice-baked
Miso baked Chilean sea bass with creamed spinach and shitake, scampi jus Steamed coral trout on oriental mushroom risotto, leek flowers and ginger-shallot jus Terriyaki glazed treadfin on homemade crab tofu, baby spinach and shitake sauce Slow-cooked daube of veal in Burgundy sauce with creamy mashed potato and baby root vegetables Pan-roasted grainfed tenderloin with sautéed forest mushrooms and truffle jus, creamed potatoes Tender oxtail on wild mushroom tagliatelle with shaved Pecorino Angel hair pasta with fresh picked mud crab, white wine, garlic, parsley and olive oil Slow roasted corn-fed baby chicken with rosemary and confit garlic, potato gratin, oven dried tomatoes Roasted prime Black Angus rib eye on Desiree mashed potato and shallot-red wine sauce Slightly crispy Kurobuta pork cheeks on caramelized pumpkin risotto and star anise glaze Wildfire spiced Tasmanian grain-fed lamb rack on caramelized onion, beans, capsicum-peperonata and Provencal glaze, potato gratin
Valrhona chocolate praline tart with double cream and chocolate glaze Tart tatin on caramelized apple and almond cream with fresh vanilla bean ice cream Passion fruit parfait with lime Margarita jelly, orange-pepper croustellant Fresh vanilla bean Crème Brulée with crispy almond wafer Coconut-pineapple panna cotta with fresh mango and passion fruit syrup Sticky date pudding with toffee Anglaise and vanilla ice cream Tiramisu, layers of Savouardy biscotti and Mascarpone with espresso and Tia Maria Lychee-Martini sorbet with tropical fruit salad
* Please note that ingredients and prices are subjected to change without prior notice
