4 - Course set dinner with coffee / tea - $120++ per person
Pre - selected menu of 1st Entrée + 2nd Entrée + 1 Main + 1 Dessert
5 - Course set dinner + choice of 3 canapés + coffee / tea - $140++ per person
Pre - selected menu of 3 Entrées + 1 Main + 1 Dessert
6 - Course set dinner + choice of 3 canapés + coffee / tea - $150++ per person
Pre - selected degustation menu
7 - Course set dinner + choice of 3 canapés + coffee / tea - $160++ per person
Pre - selected degustation menu
( Special Menu can be arranged with the chef )
Canapés
Salmon tartare with seaweed lavosh
Spiced foie gras with Chardonnay mustard
Beef cheeks ragout in choux pastry
Truffled mushroom tartlets
Caramelized onion and Gruyere cheese quiche
Lemongrass infused chicken wraps
Crispy Thai-style prawn cakes
Smoked eggplant crostini
Prosciutto with rock melon
Cappuccino of lobster bisque
Ceviche of reef fish and scallops
Smoked duck pastrami on sour dough
Chilli crab Kataifi
Parmesan-coated mushroom fritters stuffed with truffled Brie
Curried potato-pumpkin spring rolls
Smoked salmon paté
Selection of 1st Entrées
Tataki of yellowfin tuna with soba noodle and oriental mushrooms,
wasabi soy mustard dressing
Duo of cured foie gras and truffled foie gras custard
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
Prawn and lobster kataifi with truffle and chive mayonnaise and herb mesclun
Trio of Hokkaido sea scallops carpaccio, scallop sashimi
and pan seared scallop with sea urchin rouille
Pastrami of slightly smoked duck with wild rocket and pear salad,
Parmesan wafer and cabernet dressing
Tartare of Wagyu beef on black truffle omelette and daikon cress
Slow confit Atlantic salmon with kaviar and potato salad dressed
with salsa verde
Foie gras and duck rillette with cornichons, sour dough
and Chardonnay mustard
Iced tiger prawns and avocado salad with tangy mango,
citrus dressing and crisp garden greens
Carpaccio of Boston lobster with white balsamic-goma dressing, herb mesclun
Selection of 2nd Entrées
Crispy crab cake on mango and water chestnut salsa, lime aioli
Terrine of foie gras with port and black truffle
Warm Kervella goat cheese and cabernet tart with wild rocket and pine nuts
Pan seared foie gras with rosella flower compote and sweet corn blinis
(Supplement of $10)
Lobster bisque with lobster soufflé dumpling
Homemade seafood ravioli with basil infused lobster sauce
Angel hair pasta with fresh picked mud crab and scampi tail,
white wine, garlic and herbs
Porcini and merlot risotto with shaved Parmiggiano Reggiano
Provencale seafood soup with saffron rouille and garlic crostini
Half dozen baked Burgundy snails with Pernod and garlic herb butter
Oxtail consommé with forest mushroom and foie gras ravioli
Chilli prawn stuffed calamari cooked in fresh tomato, chilli,
garlic and white wine on squid ink risotto
Roasted butternut pumpkin and Gruyere cheese soufflé twice-baked
Cream of forest mushrooms with Prosciutto crisps and truffle oil
Selection of Mains
Slightly crispy Kurobuta pork cheeks on
caramelized pumpkin risotto and star anise glaze
Tender oxtail on wild mushroom tagliatelle with shaved
Pecorino Duck cassoulet, crispy duck leg on a stew of white beans,
bacon, leeks, tomato and shallots
Roasted prime Black Angus rib eye on Desiree mashed potato and
shallot-red wine sauce
Glazed white rock milk fed veal shank on truffle risotto,
baby root vegetables and its braising jus
Warm smoked whisky cured Atlantic salmon with creamed potatoes,
Tasmanian alpine pepper and wilted baby spinach
Pan seared rock cod with creamy potato-leek, scallop Beurre Blanc
and asparagus
Slow roasted welsh lamb loin stuffed with egg plant and goat cheese caponata,
ratatouille, rosemary potatoes and bush tomato jus
Crispy beer roasted pork knuckle served with smoked bacon sauerkraut,
fondant potatoes and dark beer sauce
Wagyu beef cheeks braised in rich red wine sauce,
truffle mashed potato and glazed shallot, Portobello mushrooms
Miso baked Chilean seabass with creamed spinach and shitake, scampi jus
Wildfire spiced Tasmanian grain-fed lamb rack on caramelized onions, beans,
capsicum-peperonata and Provencal glaze, potato gratin
Partly deboned baby spatch cock with sage and prosciutto,
stuffed with mozzarella and served with crispy parmesan potato cake
and oven dried tomatoes
Blue swimmer crab bouillabaise with prawn, scallop, fish, clams
and slipper lobster served with rouille and garlic crostini
Crispy duck leg confit with crushed potatoes, glazed shallots
and smoked bacon, red wine reduction
Stuffed deboned quail with caramelized apple, foie gras stuffing,
roasted kumera mash and
Calvados glaze Pan-roasted grainfed tenderloin with sautéed
forest mushrooms and truffle jus, creamed potatoes .
Selection of Desserts
Valrhona chocolate praline tart with double cream and chocolate glaze
Soft centre chocolate soufflé with mocha sorbet
Sticky date pudding with toffee anglaise and vanilla ice cream
Tiramisu, layers of Savouardy biscotti and Mascarpone
with espresso and Tia Maria
Slow-baked peaches in peach liqueur with pistachio anglaise
and almond bread, frozen strawberry yoghurt
Passion fruit parfait with lime Margarita jelly, orange-pepper croustellant
Tart tatin on caramelized apple and almond cream
with fresh vanilla bean ice cream
Forest berry millefeuille with triple berry sorbet and caramel tuile
Tartiflette of burnt rhubarb, cabernet paste and sweetened goat cheese,
nougat ice cream
Cinnamon-sugar coated prunge-potato ravioli
with vanilla Anglaise and rhum-raisin ice cream
Fresh vanilla beans Crème Brulée with crispy almond wafer
Coconut-pineapple panna cotta with fresh mango and passion fruit syrup
* Please note that ingredients and prices are subjected to change without prior notice
