September 2014

APPETISER

Honey Feta Cheese with Shaved Fennel in a Citrus Dressing

Risotto Balls with Hashed Lamb and Dijon Mustard

Zucchini Frits and Lemon Sabayon

Grilled Thai Asparagus with Ginger Aioli

SOUP

Greek Yoghurt & Japanese Cucumber Soup Oregano & Mint

Cream of Potato & Garden Peas Soup

MAIN COURSE

Braised Angus Beef Caramelized Onion Thyme Red Wine Sauce Yellow

Yellow Threadfin Capered Almond Beurre Noir

Potato Gnocchi Confit of Black Truffle & Sage

DESSERT

Banana Ice-Cream Toasted Coconut Flakes

Beeramisu Guinness & Honey Dipped Savoyards with Strongbow Cider Cream

Grapefruit Chocolate Tartlet Shell

Raisin Ricotta and Water Chesnut Spring Rolls

Steamed Custard Salted Egg Bun