MENU FOR CHEFS' TABLE

Cocktail Reception

12.30pm – 1.30pm

Cold Food Selection

Hand Carved Iberico Ham on Rustic Tomato Bread

Freshly Shucked Oysters with Flavours of Asian and Mediterranean

Yellow Tail Tiradito with Truffle and Wild Garlic Sea Salt

Billecart Salmon Rose NV Magnum

Hot Food Selection

Steamed Bao Filled with Your Choice of Braised Pork Belly or Peking Duck

Grilled Octopus with Aji Panca Glaze and Botija Olives

Billecart Salmon Rose NV Magnum

Gala Luncheon

1.45pm – 6pm

Tasting Plate of Kampachi Taquitos, Wagyu Sashimi Salad and Fluke Ceviche

2003 Louis Jadot Chassagne Montrachet Morgeot Duc de Magenta

Tua Tua Cockles in Lemongrass Broth with sea Urchin and Sevruga Caviar

2003 Louis Jadot Chassagne Montrachet Morgeot Duc de Magenta

Ballotine of Squab with Toasted Buckwheat, Butternut Squash and Spinach Spaetzle

2003 Louis Jadot Chassagne Montrachet Abbaye de Morgeot

Duo of Smoked Ocean Trout and Hamachi on Braised Daikon

2003 Louis Jadot Chassagne Montrachet Abbaye de Morgeot

Foie Gras Pâte and Brûlée with Port Wine Jelly and Pistachio Toast

2001 Hugel Tokay Pinot Gris Vendange Tardive

Lamb Wanton Soup with Organic Black Beans and Dried Longans

Calamansi Granité with Preserved Plum and Limoncello

Espresso Scented Beef Shortribs with Ceps and Tendon Crepinette, Pomegranate Slaw

1989 Les Tourelles de Longueville en Magnums

Pigs Head Pot Roast with Honey and Cloves, Mousseline Potatoes, Asparagus and Truffles

1994 Ch. Mouton Rothschild en Magnums

Mille Feuille of King Island Double Brie in Pecan and Honey Filled Filo with Jam

2005 Domaine Huet Vouvray Le Mont Moelleux

The 5 Elements of Citrus

2004 Ch. Coutet, Barsac

Oriental “After Eight”

Cognac Otard XO