Indulge in a five-course set dinner menu starting with foie gras cuit au torchon, dried mint, coriander, sesame seed and pistachio soil, saffron jelly along with pink grape fruit and pita bread. Continue with some light offerings of salmon wrapped lobster and avocado, sea scallop with sticky oxtail and parmesan wafer followed by hot shots of porcini mushroom macchiato, brioche, winter truffle and sea salt. Then, take a break with Roselle ice cream, fresh berries and Seville orange balsamic glaze. Patrons will then get to choose between the Wagyu beef filet mignon with chicken ballotine stuffed with duck confit and jumbo prawn, sea bass filet, Alaska crab meat cannelloni and citrus sabayon for the main course. End your meal with a Guanaja chocolate bar, raspberry streusel and fresh orange sherbet.
|Event phone:||03 2263 7555|