The elegant French affair kicks off with freshly shucked oysters with citrus rind and orange jelly followed by sautéed tiger prawns with garlic, parsley and chilli. Naturally, foie gras comes next, pan-seared with pear and served with forest fruit sauce. Roasted monkfish with violet petal jam is lined up after which the grilled Angus tenderloin will be served with confit of potatoes, black truffle and porcini mushroom sauce. A simple dessert of cheesecake and strawberries ensures the night a good one. Each course comes with your choice of wine.