AMUSE-BOUCHE
IKURA TART
A delicate Japanese – Inspired Tartlet topped with the finest Salmon Roe

APPETIZER
DUO TIGER PRAWNS
Giant two-way Tiger Prawns accompanied with rocket salad and fresh baby tomatoes

SOUP
BOUILLABAISSE
A Provençal mixed seafood stew from the port city of Marseille

INTERLUDE
OYSTER
Fresh Fine De Claire oyster from the French Atlantic coast topped with red wine vinegar foam

MAIN
GRILLED RIBEYE WITH TRUFFLE SAUCE
Grilled Australian Ribeye served with mixed vegetables, potatoes and rich truffle sauce
or
SNOW FISH WITH BUTTER CREAM SAUCE
Pan seared Snow Fish served with sauteed spinach, potatoes and butter cream sauce

DESSERT
CARAMEL MOUSSE
Caramel Mousse filled with orange gel, topped with dark chocolate, pistachio and served with strawberry sorbet