Pan Fried Foie Gras
with Spiced Glazed, Ahi Tuna Carpaccio
,
Gingered Sushi Rice and Seaweed Grissini
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Beef Carpaccio
Wasabi Miso Oil, Oriental Marination,
Black Truffle Emulsion and Grano Padano
|
Shitake and Wakame Seaweed Cannelloni
with Blue Swimming Crab Meat
and Wasabi Mayonnaise, some Salmon Eggs
|
Balinese Flavored Shredded Roast Chicken
with Cucumber, Bean Sprouts, Red Onion
,Tomatoes
and Deep Fried Shallot, Sambal Matah
|
Sauteed Frog Legs Deglazed
with White Wine and Lemon Juice Served
with Potato Laptkes, Chopped Chives
and Green Papaya Salad
|
Soft Shell Crab
Tempura, Black Ink Linguini, Cherry Tomatoes
and Crab Reduction
|
Grilled River Prawns
with Wok Seared Baby Beans, Madras Curry
Emulsion, Coconut Marshmallow
and Coriander Chips
|
Tasmanian Salmon Tartar
Onions and Capsicum Seasoned in Lime Juice
and Served on a Bed of Lettuce
|
Trio of Vegetarian Delights
Zucchini and Tomato Frittata, Falafel
with Italian Parsley
and Tahini Dressing, Shitake
and Wakame Seaweed Cannelloni
|
Lettuce and Radicchio
mixed with 'eJardinieres'f of Carrot, Tomato
,
Japanese Cucumber and Bell Peppers Served
with Herb Balsamic Vinaigrette
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