Amuse Bouche
Chef's amuse bouche
Starter
Paprika Scented Wild Angka Prawn
Served with Forest Mushroom Truffle Infusion Puree, Salad of Cherry Tomatoes & Mozzarella, Aged Balsamico
Soup
Roma Tomato Bisque
Served with Mangrove Crab Flakes & Parmesan Seasoned Croutons
Main
Angus Beef Cheek Stew
Served With Yorkshire Pudding and Roasted Seasonal Vegetables With Herbs
Dessert
English Trifle
Composed Of Cake Sponge Summer Berries & Cream
Wine and digestif pairing suggestions can be provided