Tasting Menu

Grilled tiger prawns with Royal Project mashed peas

and black caviar served with a lemongrass cream cappuccino sauce

Crispy chicken and sweet semi sundried tomato Vietnamese spring rolls

Marinated Japanese tuna salad served with tomato and avocado salsa

Seared Australian Wagyu rib eye with garlic and oyster sauce

Baked aromatic chicken breast served with a ginger and sambal sauce

Grilled Thai king prawns with saffron risotto rice served with shitake mushrooms
and a spring onion and white wine sauce

Bailey’s panacotta with a cream sauce

Homage to Hom
Black pepper Wagyu beef Carpaccio
Lamb and spring onion ravioli
Seared Hokkaido scallop with tomato and coriander salsa
Pan fried foie gras with date in a port wine sauce
Fresh prawns shot in coriander bloody mary cocktail

Layers of steamed snow fish, spinach and shitake mushrooms with a Japanese soy and balsamic dressing Grilled Wagyu beef with mashed celeriac and spring onion served with a coriander and garlic jus

Pan fried Kirobuta pork with roast vegetables served with mushroom and spring onion cream sauce

Slow cooked ossobucco in a mild spicy cardamom curry sauce

Bailey’s panacotta with a cream sauce

A platter of passion
Pan fried US scallop, foie gras and grill King prawn in avocado mousse complemented

with caramelized wild strawberry and mango sauce 

One side seared homemade Norwegian salmon gravalax with its own roe and caviar asparagus i

n lemongrass and white wine cream sauce

Crab, prawn and coriander ravioli in a Chinese herb broth

Grilled Australian wagyu beef with cabernet sauvignon wine & coriander jus with sauteed black pepper chestnut

Roast Halibut fish with cherry tomato confit served with Chardonnay & miso beurre blanc

Bailey’s panacotta with a cream sauce