Mini Beetroot Tart with Goat Cheese Espuma
Honey Glazed Pork Belly with Blue cheese crumble
Crab Slider with Green Apple Remoulade
Flash Frozen Foie Gras Popsicle with dry frozen Raspberry dust
Grade 5 Wagyu and Local Day Catch Wahoo Served on Himalayan Salt Stone
Served with Miso fermented Bermuda Daikon and Furikake Rice Balls
Billicart Salmon Brut Reserve
Fontanafredda Gavi di Gavi 2016
Jean-Jacques Girard Pinto Noir 2015
Strawberry Gazpacho, Poached Tiger Prawns , Guacamole, Pickled Shallots & Bagel Chip
Pinot Noir Rosé Willamette Valley
Elk Cove Vineyard 2016
Grilled Scallops with Roasted Meyer Lemon Purée and Fennel Tips
Paul Mas Estate Picpoul de Pinet 2016
Lobster Stuffed Rib Eye’s Pin wheel, Truffled Celeriac Purée, Potato Rosti
Grilled Asparagus & Madeira Sauce
Benjamin Leroux Volnay 1er Cru
Les Maitans 2015
Plated by the chefs on the Table
Chocolate and Coconut Textures
White Chocolate Sphere , Coconut Micro sponge, Coconut Snow
Chocolate Crumble , Frozen Aerated Milk chocolate
Chocolate Popping Truffles
Sauces : Mango, Passion , Vanilla, Berry , 70% Dark Chocolate
Moet & Chandon Ice Imperial Rosé