STARTERS
HERBED SALMON AND TOFU TIMBALE
Diced herbed salmon, shiitake mushrooms, mashed silken tofu and spinach salad with burnt butter vinaigrette
STRAWBERRIES AND MANGO SALAD
Mesclun greens with diced strawberries, julienned mango, sweet thai chili dressing
ASIAN STYLE PRAWN BISQUE
Thick shrimp broth with pan seared shrimps, shallot oil, parsley
MAINS
BEEF RENDANG
Served with potato puree, sautéed asparagus, caramelized onions
REINTERPRETED ASIAN BRAISED PORK BELLY
Torched sliced pork belly with served with mushroom risotto, soft centered egg, bean curd skin, tossed pea sprouts
INDIAN STYLE ROASTED CHICKEN ROULADE
With sauteed garlic and onion potatoes, mesclun salad, mint yoghurt
THAI SEAFOOD BAKED RICE
Kaffir lime leaves, shrimp, squid, baked mussels, mozzarella cheese, chicken and mushroom cream sauce
DESSERTS
PANDAN CRÈME BRULEE
With grated coconut
COCONUT ICE CREAM
Coconut cream, red beans, avocado, cendol, gula melaka sauce
