Appetiser
- Wild Salmon marinated in Coriander Juice
- Oven Dried Cherry Tomato in Virgin Olive Oil
- Shredded Beef with Roasted Bell Pepper Salad and Shaved Parmesan Cheese
- Vegetable Nacoise Salad with Avocado
- Black olives
- Cherry Tomatoes
- Olive Dressing
- SALAD
Selection Fresh Seasonal Garden Dressing:
Thousand Island Dressing, Caesar Dressing, Italian Vinaigrette Condiment with Crouton, Olive, Cherry Toms
Soup
- Asparagus Cream with Mushroom and Quail Egg (Served with Bread and Butter)
- FRESHLY BAKED FROM BAKER’S OVEN
Wholemeal, Farmer and Soft Roll
Main Course
- Sautéed Penne Pasta with Creamy Clam and Basilica Sauce
- Roasted Duck with Mandarin Orange Sauce
- Lightly Smoked Beef with Chives Shallot Sauce
- Oven Roasted Monkfish with Cream Chive Sauce
- Braised Lamb Shank with Prunes and Macadamia Nuts
- Baked Lynnaise Potatoes
- Asian Spices in Scented Buttered Brussels Sprouts
Sweet Delight
- Lemon Meringue Mousse Cake
- Chocolate Marble Cheese Cake
- Passion Fruit Mousse
- Pear Charlotte with Dried Cranberries
- Cherries Yogurt Tartlets
- Assorted French Pastries
- Seasonal Tropical Fresh Fruit Platter
Drink
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Appetizers and Salad
- Tomato, Avocado and Mozzarella Cheese Salad
- Cold Escabache Salad of Spring Chicken with Fennel, Carrots, Coriander Olive Oil
- Marinated Young Green with Tiger Prawn and Kaffir Lime Vinaigrette
- Oven Grilled Asian Spiced Leg of Lamb Salad with Shallot Tamarind Dressing
- Sesame Honey Chili Marinated Roasted Beef with Glass Noodle and Cilantro
- Pasta Conhiglie with Alio Olio Pepperocino Salad
- SALAD
Selection of Fresh Seasonal Garden Salad Dressing:
Thousand Island, Caesar Dressing, Italian Vinaigrette Condiment with Crouton, Olive, Cherry Toms
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Soup
- Curry Mussel Soup with Herb Crouton (Served with Bread and Butter)
- FRESHLY BAKED FROM BAKER’S OVEN
Wholemeal, Farmer and Soft Roll
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Main Course
- Roasted Tamarind Saffron Glazed Duck on Sautéed Red Cabbage
- Oven Baked Grouper Fillet with Pumpkin – Olive Emulsion
- Pan Seared Saddle of Veal with Wild Forest Mushroom Sauce
- Oven Baked Rack of Lamb on Minted Mysore Sauce
- Roasted Bell Pepper and Zucchini Medley with Fresh Herbs Risotto
- Garlic Mashed Potato with Rosemary Juice
- Baby Carrot Buerre Blanch
Sweet Delight
- Citrus Ginger Cream Tartlets
- Chocolate Cream Brulee
- Raspberry Truffle Cake
- Green Tea Crusted Pie
- Hawaiian Bread Pudding
- Assorted French Pastries
- Seasonal Tropical Fresh Fruit Platter
Drink
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Appetiser
- Provencal Vegetable Timbale
- Fresh Herbs and Confit Fennel Vinaigrette
- Steamed Tiger Salad with Avocado on Genting Greens
- Grilled Cajun Spiced Chicken with Young Lettuce
- Leaves, Mango Grape Seed
- Oil Vinaigrette
- Marinated Wild Mushrooms and Asparagus Tips with Green and Vinegar
- Shredded Leg of Lamb with Mint Basil and Chilli Salad
- Lemon Grass Infused Beef Salad
- SALAD
Selection Fresh Seasonal Garden Dressing:
Thousand Island, Caesar Dressing, Italian Vinaigrette Condiment with Crouton, Olive, Cherry Toms
Soup
- Mediterranean Soup of Monkfish (Served with Bread and Butter)
- FRESHLY BAKED FROM BAKER’S OVEN
Wholemeal, Farmer and Soft Roll
Main Course
- Baked Chicken with Chili Land Lime Glazed on Espagnole Sauce
- Roast Duck with Mandarin Orange Sauce
- Lightly Smoked Beef with Chives-Shallot Sauce
- Oven Baked Fillet of Salmon with a Black Pepper Crust on Honey-Mustard Sauce
- Braised Leg of Lamb with Asian Spices
- Broccoli Au Gratin with Almond Flakes
- Sautéed New Potatoes with Turmeric Basil Sauce
Sweet Delight
- Warm Macadamia Nut and Banana Crumble with Vanilla-Cinnamon Sauce
- Bitter Chocolate Cream Brule with Orange Sauce
- Meringue and Red Berries Mille Feuille
- Orange Crapes Filled with Citrus Yogurt Mousse
- Blueberry Cheese Cake with Passion Fruit Sauce
- Assorted French Pastries
- Seasonal Tropical Fresh Fruit Platter
Drink
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