Cold Starter

  • Alaska King Crab with Parmesan Cheese Foam Tomato Confit Micro Lettuce

Hot Starter

  • Wasabi Butter Torch Burned Scallops, Tomato Ginger Jam and Baby Bokchoy, Carrot Pearls

Main Course 1

  • Smoked Quail Breast with Confit from the Leg, Potato Garlic Foam and Cepes Jus

Palate Cleanser

  • Lemon Lime Granita

Main Course 2

  • Two Way New Zealand Lamb “Grilled Lamb Rack and Truffle Infused Lamb Ragout, Potato Confit, Green Asparagus, Roasted Capsicum, Shimeji Mushroom“


  • Hot Chocolate Mousse with Caramelized Pistachio and Raspberry

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