November 2014


Fried Tofu and Green Asparagus in Tomato Vinaigrette sprinkled with Black Sesame

Smoked Duck with Caraway Seed Flavoured Onion Pinenut Marmalade and Orange Segment

Eel Teriyaki on Black Glutinous Rice Risotto Flavoured with Raisins and Cheese

Calamari Rings Sauteed with Garlic, Coriander and Cumin


Chilled Gazpacho Soup of Bell Pepper, Garlic, Tomato and Coriander

Gruyere, Emmenthaler and Parmesan Cheese Soup garnished with Fried Shallots


Baked Halibut with Lobster Cream Sauce Sprinkled with Coconut Flakes and Dill

Chicken Piccata on Eggplant, Zucchini, Tomato Ratatouille

Deepfried Spinach Ricotta Ravioli with Sage Garlic Butter


Coconut Ice Cream with Passion Fruit Sauce and Sweet Coconut Flakes

Fried Purple Sweet Potatoes Drizzled with Caramel Sauce

Lemon Custard topped with Gratinated Meringue

Blueberry and Mascarpone Fillo Wantons

Frozen Rock Melon Balls with Mint Liqueur