➢ Smoked Salmon with Red Radish, Masculine Leaves and Horseradish

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

➢ Pan Seared Hokkaido Scallop with Thai Basil Spicy Mango Salsa

➢ Double Boiled Chicken Consommé

➢ Country Seafood Chowder

➢ Roasted Butternut Pumpkin Crabmeat Chowder Diced Vegetables and Grissini Stick

➢ 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

➢ French Crème Brulee

➢ L'Opéra Royal Cake (Dessert for Western Set Course Menu)

➢ Ispahan Macaroons