Frangipani Christmas menu

Newly appointed Chef Manuel Lopez Quinones impresses with a five-course menu that begins with pan-seared Hokkaido scallops with crispy scallop chips, cauliflower puree and apple ‘air’. Continue with the grilled lobster with diced avocado and tomato salad before the third-course of seared foie gras with onion marmalade and aged dark rum-soaked raisins arrives. The main is grilled Black Angus tenderloin with poached organic egg, honey and sautéed mushrooms while passion fruit panna cotta rounds things up. Each course comes with a choice of curated wine.