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Goodbye 2018, Welcome 2019


31 December 2016 – 01January 2016

Amuse Bouche
Mini Lobster Thermidor

Appetizer I

Seared Coriander Scented King Hokkaido Scallops
Thai  Chili Marmalade
Fresh Watercress, Spiced Greek Yoghurt

Appetizer II

Roasted CrabCake
Avocado Remoulade
Tomato Reduction

From The Brewing Pot
Potage Of Crougette & Leeks
Seared Angka Prawns

Main Course
Beef Wellington ‘Deconstructed’
Japanese Umami Grade 4+ Wagyu Beef Tenderloin
Caramelized Truffle Infused Wild Mushrooms
Puff Pastry Crisp, Merlot Jus
Crackling Iberico Pork Belly
Cinnamon Scented Ambrosia Coulis
Garlic Thyme Confit, Yuzu
Petit Pois Puree


An Old & New Dessert
Mango Parfait
Lime Sorbet, Petit Meringue, Lemoncurd
Ginger Gelee


Min 10pax

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