Starter
Duo of Wasabi Prawns with Mango Tomato Salsa
with Smoked Duck Breast with Nashi and Salted Plum Powder, Yuzu Chili Marmalade, Lychee Pearls
Side
Double Boiled White Fungus
with Fish Maw, Dried Scallops and Mushrooms
Mains
Poached Barramundi with Spring Onion and Ginger Confit
with Superior Soy Broth andTaiwanese Tree Berries
or
Chef Eric’s Special Pork Cheeks
with Fermented Red Beancurd, Asparagus and XO Sauce Fried Rice
Dessert
Chilled Mango Puree
with Pomelo and Lychee Pearls, Vanilla Ice Cream
