STARTER
Chilled Tomato Soup
with a Crispy Bok Choy-Ginger Pallet
and Local Red Mullet Fillet
or
Pan Fried Foie Gras
with Spiced Glazed, Ahi Tuna Carpaccio
,
Gingered Sushi Rice, Cucumber and Seaweed Grissini
or
Squid Linguini
with Low Temperature Egg Yolk, Pancetta Cubes
,
Steamed Green Asparagus and Mirin Bisque Sauce
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MAIN COURSE
Duck Breast
with Caramelized Nuts, Crispy Pastillas
,
Braised Turnip and Baby Spinach, Orange-Ginger Sauce
or
Grilled Tasmanian Salmon
Fillet, Asian Greens with Kecap Manis
, Wasabi Flavored, Mashed Potatoes
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