Food / 3, 4 or 5 Course Menus

Cold Starter

• Home Made Foie Gras Terrine (Additional USD 8.00++ per person)
• Salmon Terrine, Basil Tomato Coulis
• Pan Seared Black Peppered Maguro, Minted Red Capsicum Salad, Lemon – Olive Oil Sabayon
• Crab Salad with Palm Heart, Fresh Herbs Meli Melo, Balsamic – Soya Dressing
• Snapper Ceviche with Green Mango Salad, Soba Noodles and Tahini Dressing
• Home Made Duck and Foie Gras Terrine with Onions and Raisin Compote
• Pan Seared Scallops Salad with Cucumber, Fruit & Nut Tartare, Yogurt Tahini Dressing

Hot Starter

• Seafood and Shi – Take Mushroom Ravioli, Seaweed Salad and Crab Bisque Sauce
• Seared Scallop, Roasted Baby Shallot and Bacon, Parsley Veloute and Yoghurt – Garlic Emulsion
• Oriental Flavored Duck Confit Cannelloni, Butternut Pumpkin Puree, Goat Cheese Espuma and Chives Oil
• Long Bean and Jackfruit Chinese Bun Butter Roasted King Prawn and Lawar's Spices Sauce
• Fava Beans Agnolotti, Oxtail Ragout with Cepes and Black Truffle Foam

Soup

• Chilled Tomato Soup, Assorted Condiments
• Hot Tomato Soup, Curry and Basil Pesto Olive Oil
• Hot or Cold Artichoke and Almond Soup with White Truffle Oil Mascarpone Cream
• Miso Soup with Hot Foie Gras and Seaweed
• Sweet Corn and Lime Leave Soup with Prawn Dumpling
• Thai Green Curry Pumpkin Soup with Prawn Kebab

Fish and Seafood

• Pan Seared Tiger Prawns and Scallop with Mascarpone Enriched Risoni, Tomato Confit, Garlic Chips and Nut – Brown Butter
• Snapper, Asian Green with Oyster Sauce, Ika No Tempura and Lemongrass Butter Sauce
• Roasted Butterfish, Lemon Pesto Gnocchi, Baby Glazed Vegetables, Balsamic Reduction
• Curry Flavored Roasted Lobster Tail, Green Asparagus, Zucchini and Potato, Coconut Veloute (Additional USD 8.00++ per person, based on availability)

Meat

• Lamb Tournedos with Parmesan Polenta, Cumin Scented Vegetables Ratatouille and Moroccan Spices Jus
• Roasted Stuffed Baby Chicken with Portobello Mushroom, Potato Roesti and Rosemary Jus
• Beef Tenderloin, Asian Mushroom and Nori Dusted Potato Croquette, Bordelaise Sauce
• Duck Breast, Potato Confit, Caramelized Turnip, 5 Spices Cabernet Jus

Dessert

• Raspberry Bavarois with Almond Sanded Crust, Orange Minted Salad
• Trio Chocolate Symphonie
• White Chocolate Capuccino, Roasted Nuts, Chocolate Soup
• Coconut and Chocolate Panna Cotta, Jackfruit and Cacao Coulis
• Passion Fruit Delight with Mango Coulis
• Mango Cheese Cake with Raspberry Coulis
• Lemon Meringue Tart with Raspberry Coulis
• Creme Caramel 

• Tables and tablecloths, chairs and chair covers, plates, cutleries and napkins.
• Cost for transportation to and from the venue of all materials, cleaning thereafter.
• Professional service and kitchen crew required for the event, transportation and meals.
• Catering Sales Manager or Event Manager and Supervisor present for duration of your event.