January 2015

APPETISER

Avocado Tempura with Wasabi Mayonnaise and Guacamole

Mandarin Orange, Watermelon, Momotaro Tomato Salad with Feta Cheese, Black Pepper and White Wine Vinaigrette

Cucumber and Dill Salad topped with Smoked Mackerel

Yee Sang with Pacific Clams

SOUP

Celeriac Soup

Curry Leaf, Cumin and Garlic Soup

MAIN COURSE

Pan Fried Rosemary Chicken on Wild Mushroom and Thyme Stew, garnished with Garlic Croutons

Lemongrass infused Rigatoni with Squid and White Wine Basil Sauce

Grilled Lamb Patties with Tomato Sauce on Capsicum Quinoa

DESSERT

Soursop Sorbet

Deep Fried Nien Kou with Coconut Par fait

Banana and Strawberry Sago Pudding with Strawberry Sauce

Chocolate Sponge Balls in Vanilla Peppermint Cream

Mini Macaron