May 2014


Espuma of Smoked Tomato Mousse infused with Basil on Mashed Avocado

Grilled Eggplant topped with Spring Onion in Chinese Vinegar, Garlic, Red Chilli Dressing

Devil Eggs with Tobiko

Pomelo Carrot Salad in Thai Style Sauce perfumed with Coriander, Lemon Grass and Kar lime Leaves


Watermelon Gazpacho avoured with Pineapple and Tomato

Green of Lettuce Soup with dash of Nutmeg


Deep Fried John Dory Fillet with Curry Sauce topped with Fried Curry Leaves and Tomatoes

Five Spice Duck Breast with Braised White Radish in Rosemary Cranberry Jus

Macaroni with Seafood Bolognaise in Bisque Cream


Lemongrass & Lime Sorbet with Kar Lime Leaves

French Vanilla Bavarian Cream

Deconstructed Apple Crumble

Apricot & Pistachio Rice Pudding

Mixed Berries Jelly flavoured with Mint