Kitchen 1818
Foie Gras and Citrus Marmalade on French toast, Honey Creme Fraiche and Sherry reduction
Tian of marinated Red Shrimp with Papaya, Cucumber and Lumpfish Caviar
Pork Belly Montaditos with Garbanzo Bean Puree and Sherry-honey lacquer
Caramelised Tomato stuffed with Thirteen Flavours, Star Anise Ice Cream and Pistachio Parline
Pineapple & Coconut Napoleon with Blueberry Lavender sauce, Pineapple Sorbet
Tuna tartare with Bloody Mary sorbet
Chilled Lemon Grass and Coriander Vichyssoise
Baked Brown Croaker with Tabblouleh salad and Red Capsicum Ragout, Tapenade, Onion crisp
Fillet of Yellow Croaker with Crisp Potato Scales, Spinach and Bouillabaisse sauce
Salad of Buffalo Mozzarella, Candied Orange Peel, Orange and Beetroot Carpaccio with Walnut Vinaigrette
Tarte Tatin of Mango, Coconut, White Chocolate & Tapioca beads, Mango Sorbet, Chocolate sauce and Mango & Rum sauce