➢ Pan Seared Hokkaido Scallops, Petite Salad, Cucumber Creamy Sesame Lemon Vinaigrette

➢ Grilled Lemongrass Tiger Prawns Mixed Greens, Thai Mango Salsa and Crushed Peanuts

➢ Salmon Gravlax with Egg, Petite Salad, Cucumber Creamy Sesame Lemon Vinaigrette

➢ Double Boiled Chicken Consommé

➢ Country Seafood Chowder

➢ Roasted Butternut Pumpkin Crabmeat Chowder Diced Vegetables and Grissini Stick

➢ Bread Roll and Butter (Hard Rolls and Soft Buns) With Butter

➢ Sous Vide Free-Range Chicken Breast with Cajun, Mushrooms, Roasted Rosemary Potato Medley Vegetables and Thyme Jus

➢ Pan Roasted Farm Harvest Barramundi Fillet with Truffle Mash, Garden Vegetables and Thyme Jus

➢ Dutch Sous Vide Angus Beef with Truffle Mash, Fresh Seasonal Greens

➢ Layered Almond Sponge Soaked in Coffee Syrup

➢ French Dessert Crème Brulle with Framboise

➢ Ispahan Macaroons

➢ Classic French Opera Cake

➢ Iced Lemon Tea

➢ Coffee & Black Tea (Sugar Creamer Separated)

➢ Ice Water infused with Sliced Lemon & Mint Leaves