STARTER
Soft Shell Crab
Tempura, Black Ink Linguini, Cherry Tomatoes and Crab Reduction

MAIN COURSE
Duck Legs Confit
‘A l’Orientale’, Potato Roesti Served with Mix Green Leaves and Seasonal Fruits, Coriander Chutney

DESSERT
Fluffy Vanilla Crème Brulee
with Strawberry and Coriander Salad

TEA OR COFFEE