7 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

Charcoal Smoked Nonya Spiced Snapper Flakes

Fragrant blue pea flower rice, refreshing mint relish & Ikura

Mediterranean Spiced Tiger Prawn

Tangy confit tomato coconut broth & herbed garlic toast

Sous-vide Wagyu Beef

Roasted cauliflower potato puree, edamame & black garlic red wine jus

or

Oven Baked Basil Chicken

Roasted cauliflower potato puree, pineapple radish salsa & spicy thai chilli jam

Creamy Black Sesame Ice-cream

Almond soil with matcha meringue

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