STARTERS

Shot glass with chilled watermelon and basil soup.

Thai Green mango salad

Mini Goat savoury cheesecake topped with red onion jam

Pumpkin Soup with cracked pepper and infused with vodka

En salata Caprese Salad

Tiered Asian pear with crumbled Stilton cheese and drizzled with a lemony honey dressing.
Pan seared in brown butter, sea scallops served in a petite Chinese spoon with a mirin, sushi vinegar dressing

ENTREES

New Zealand herb crusted rack of lamb, resting on a bed of pearlised cous cous with spring vegetables and a drizzle of tamarind balsamic reduction.

Beef Rendung - ( Slow cooked Balinese dry curry), served with ginger, coconut infused basmati rice and a side of Asian salsa

Linguini zucchini with pistachio pesto Jumbo prawns topped with a Parmesan lace wafer

Pan seared Ahi Tuna encrusted with Japanese seasoning and sesame seeds, on a bed of soba noodles tossed in a wasabi Japanese mayo so sauce, with a garnish of Wakame seaweed salad

Porchini dry encrusted fillet mignon on a bed of roasted garlic smashed potatoes with a confetti of oven roasted grape tomatoes,leeks and shitake mushrooms, with a drizzle of Port wine reduction sauce

Grilled Caribbean lobster on a bed of traditional peas and rice with a pineapple relish, and plantain crisp garnish

Herb crusted pork tenderloin, stuffed with fresh herbs,onion and garlic, on a bed of potato galette stacks with a rosemary mango glaze and pan seared baby bok choy