HOSPITALITY EXPERIENCES

Starter — Wild Catch Scallops
Apple Salad, Coconut, Awabi Liver Crème, Lettuce, Peas

Main Course — Roasted Wagyu Beef & Slow-Cooked Cheek
Broccoli, Broccoli Purée, Broccolini, Potatoes

Dessert — Dulcey Blond Chocolate Verrine
Blond Chocolate Mousse, Banana Confit, Caramel, Ganache and Crumble

Photos are for reference only. Menu is subject to change.

Lunch

Starter — Sustainable Vannamei Shrimp
Dijon Mustard, Avocado, Seeds, Yunnan Cheese

Main Course — Roasted Spanish Free-Range Chicken Breast
Filled with Wild Mushroom, Roasted Green Asparagus, Garlic Tzatziki

Dessert — Strawberry Kaffir Lime Pistachio Opera
With Bourbon Vanilla Sauce

Dinner

Starter — Xinjiang Cold-Smoked Salmon
Avocado, Fennel and Apple, Crab Crème, Ikura

Main Course — Roasted Australian Certified Black Angus Beef
Wild Morels Béarnaise, Roasted Tomato, Potatoes, Baby Watercress

Dessert — Marinated Cherry Sablé Breton with Milk Ice Cream

Photos are for reference only. Menu is subject to change.

Lunch

Starter — Smoked Dry Aged Pigeon Breast
Foie Gras, Cherry Jam, Rocket, Balsamic Reduction

Main Course — Sous Vide King Salmon
Treacle Yogurt, Beetroot Purée, Potato & Hazelnuts Purée

Dessert — Baked Chocolate Tartlets with Iced Banana Bonbons

Dinner

Starter — Seared Seafood Salad
Garden Hydroponic Greens, Edamame, Samphire, Avocado

Main Course — Poached Australian Wagyu Beef with Bouillon
Konjac, Crosne, Mushroom, Tenderstem Broccoli, NUVA Chilli Oil

Dessert — Fromage Blanc Semifreddo with Forest Berries Compote

Photos are for reference only. Menu is subject to change.