6- Course Contemporary Asian Fusion Menu by Chef Berlinda

: Succulent Pan-seared Scallop

Ice plant, Fuji apple, wakame, tobiko & dashi yuzu dressing

: Organic Silken Tofu

Sweet & savoury luscious rojak sauce, chicken floss, zesty mandarin & roasted pine nuts

: Charred BBQ Asian Glazed Iberico Pork Belly 

Pickled sichuan cabbage, red dragon fruit on handmade crispy wanton

: Mediterranean Spiced Tiger Prawn

Tangy confit tomato coconut broth & herbed croutons

: Oven Baked Basil Chicken

Fragrant cilantro nasi goreng, caramelised pineapple radish salsa and spicy thai chilli jam

: Almond Panna Cotta

Refreshing longan granita & assorted fruits

Chef reserves the right the substitute items of similar value in the event of unavailability.