APPETIZER | SALAD

• Barly with Prawn and mango Salad
• Vine Ripened Roma Tomatoes with Mozzarella & Fresh Basil (V)
• Mediterranean Pasta Salad with Olives and Bell Peppers (V)
• Chicken Pop Corn with Honey Mustard Mayo

SOUP

• Pumpkin Lavender Soup (V)
• Seafood Chowder with Croutons (V)

HOT SELECTIONS

• Saffron Pilaf with Nuts and California Raisins (V)
• Chicken Meatball Lagsana
• Roasted Potatoes with Bell Peppers and Baby Corn (V)
• Chicken Cacciatore
• 24hours Braised Beef Cheek
• Herb Crusted Salmon with Sautéed Asparagus and Dill Hollandaise
• Oven Roasted New Zeland Lamb Rock with Lamb Jus and Root Vegetables
• Signature Salted Egg Prawn

LIVE STATION WITH CHEF ON SITE

• Pasta Station (Alfredo/ Pomodoro/ Pesto Cream )

DESSERT

• Caramel Chocolate Tart
• Verrine Teh-Ramisu Mousse with Butterscotch Chips

BEVERAGES
Choice of 2 for Above 100 Guest

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled or Hot Ocha

SALAD

• Chef’s Seasonal Mesclun Salad (V)
• Served with Cherry Tomatoes, Cucumber, Sweetcorn, Croutons,
• Thousand Island, Japanese Sesame Dressing and Lemon Dressing
• Aloo Chana Chatt
• Salad tossed with Potatoes, Chickpeas in Indian Dry Spice, flavored with Mint and Coriander sauce

HOT SELECTIONS

• Saffron Scented Basmati Biryani Rice (V)
• Ee Fu Noodle with Mushrooms (V)
• Oven Roasted Seasonal Vegetables (V)
• Bhindi do Pyaza (V)
• Ladies finger tossed with Onions, Tomatoes and Indian Spices
• Chinese Herbal Prawns with Shell
• Butter Chicken Masala
• Boneless Tandoori Chicken tossed with Rich Tomato Cashew Nut Gravy
• Pan Seared Seabass Fish with Citrus Hollandaise Sauce

DESSERT

• Taro Pistachio tart
• Assorted Choux Pastries

BEVERAGES
Choice of 2 for Above 100 Guests

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled or Hot Ocha

SALAD

• Indian Garden Salad (V)
• Cucumber, Tomato, Onions, Carrots and Lemon Vinaigrette

HOT SELECTIONS

• Fragrant Basmati Rice with Saffron (V)
• Chana Masala (V)
• Chickpea cooked with Indian Masala
• Aloo Gobi (V)
• Potato and Cauliflower with Indian spices
• Chicken Masala in Rich Onion and Tomato Gravy
• Fish Methi
• Basa Fish in Fenugreek Indian Gravy
• Papadum (V)

DESSERT

• Custard Corn Pudding
• Semiya Payasam

BEVERAGES
Choice of 2 for Above 100 Guests

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled or Hot Ocha

APPETIZER

• Aloo chaat (V)
• Potatoes tossed with Chat Masala

HOT SELECTIONS

• Vegetable Pulao (V)
• Basmati Rice with Mixed Vegetables and Indian Spices
• Dal Tadka (V)
• Cooked Mung Lentils with Aromatics
• Bhindi Do Pyaza (V)
• Okra with Onions and Tomatoes
• Paneer Mutter Masala (V)
• Cottage Cheese and Green Peas in Rich Gravy
• Brinjal Masala Curry (V)
• Brinjal tossed with Masala Gravy and Indian spices
• Braised Mutton Rogan Josh with Kashmiri Chilli
• Mutton cooked with Indian Spices and Tomatoes
• Chicken Chettinad Style with Gravy
• Chicken cooked with Chettinad Masala
• Fried Basa Fish Sambal with Banana Leaf
• Fish tossed with Sambal Sauce
• Papadum

DESSERT

• Custard Corn Pudding
• Carrot Kheer

BEVERAGES
Choice of 2 for Above 100 Guests

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled or Hot Ocha

APPETIZER | SALAD

• Chef’s Seasonal Mesclun Salad (V)
• Served with Cherry Tomatoes, Cucumber, Sweetcorn, Croutons,
• Thousand Island, Japanese Sesame and Lemon Dressing

HOT SELECTIONS

• Aromatic Golden Fried Rice with Mixed Vegetables and Fried Shallots (V)
• Nonya Style Curry Vegetables with Tofu Bean Puff (V)
• Crispy Spring Roll and Samosa with Thai Chili Sauce (V)
• Seared Basa Fish with Spicy Plum Tomato Sauce and Fresh Herbs
• Braised Chicken with Tarragon Cream Sauce and Shitake Mushrooms

DESSERT

• Berry cheese crumble

BEVERAGES
Choice of 2 for Above 100 Guest

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled or Hot Ocha

APPETIZER | SALAD

• Chef’s Seasonal Mesclun Salad (V)
• Served with Cherry Tomatoes, Cucumber, Sweetcorn, Croutons
• Thousand Island, Japanese Sesame and Lemon Dressing

HOT SELECTIONS

• Fried Malay Style Mee Goreng (V)
• Ratatouille of Garden Vegetables with Fragrant Pomodoro Sauce and Basil (V)
• Deep-fried Crispy Beancurd with Shredded Cucumber and Thai Chili Sauce (V)
• Crispy Chinese Style Prawn Dumpling with Mayonnaise
• Pan Seared Farmed Fish with Melange of Cherry Tomatoes and Green Pesto Dressing
• Herb Marinated Chicken Boneless Leg with Roasted New Potatoes and Onions

DESSERT

• Crunchy Hazelnut
• Hawaiian Dream cup

BEVERAGES
Choice of 2 for Above 100 Guest

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled or Hot Ocha

APPETIZER | SALAD

• Chef’s Seasonal Mesclun Salad (V)
• Served with Cherry Tomatoes, Cucumber, Sweetcorn, Croutons
• Thousand Island, Japanese Sesame and Lemon Dressing
• Idaho Potato Salad with Mustard Mayonnaise (V)

HOT SELECTIONS

• Spicy Pomodoro Penne with Parmigiana Cheese and Fresh Herbs (V)
• Oven Baked Cajun Marinated Boneless Chicken with Roasted Vegetables
• Seared Basa Fish with Thai Asparagus and Orange Parsley Sauce
• Deep-fried Crispy Beancurd with Shredded Cucumber and Thai Chili Sauce (V)
• Stir-fried Seasonal Vegetables with Garlic (V)

DESSERT

• Oreo Cheesecake Chocolate Chip Cookie
• Hawaiian Dream Cup

BEVERAGES
Choice of 2 for Above 100 Guest

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled or Hot Ocha

APPETIZER | SALAD

• Chef’s Seasonal Mesclun Salad (V)
• Served with Cherry Tomatoes, Cucumber, Sweetcorn, Croutons,
• Thousand Island, Japanese Sesame and Lemon Dressing
• Watercress salad with Roasted Chicken Breast and Semi-Dried Tomatoes

HOT SELECTIONS

• Thai Style Pineapple Fried Rice with Spring Onions
• Homemade Beef Ball with Mustard Cream Sauce
• Duo of Cauliflower and Broccoli with Toasted Almonds and Lemon Butter (V)
• Herb Crusted Salmon with Sautéed French Beans, Dill Vanilla Sauce and Fresh Lemon
• Salted Egg Prawns with Curry Leaves and Chili
• Sweet and Sour Boneless Chicken with Bell Peppers

DESSERT

• Peanut Butter Oreo cup
• Oreo Cheesecake Chocolate Chip Cookie

BEVERAGES
Choice of 2 for Above 100 Guest

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled or Hot Ocha

APPETIZER

• Chef’s Seasonal Mesclun Salad (V)
• Served with Cherry Tomatoes, Cucumber, Sweetcorn, Croutons,
• Thousand Island, Japanese Sesame and Lemon Dressing
• Tomato and Parmesan Cheese Salad with Basil (V)
• 5 Treasure Chinese Cold Platter
• Marinated Baby Octopus with Cucumber, Jelly Fish with Thai Chilli and Coriander, Seafood Ngoh Hiang, Kataifi Prawn, Tiger Prawn Cocktail with Mayonnaise

Hot Selections

• Korean Kimchi Fried Rice with Gochujang (V)
• Roasted Garlic Mash Potatoes with Herbs
• Poached Bok Choy in Superior Braised Mushroom Sauce (V)
• Slow Braised Chicken with Root Vegetables and Garlic Bread
• Wok Fried Beef Striploin with Bell Peppers, Onions and Black Pepper
• Pan Seared Seabass with Melange of Cherry Tomatoes and Green Pesto Dressing

DESSERT

• Assorted Choux Pastries
• Caramel Chocolate Tart

BEVERAGES
Choice of 2 for Above 100 Guest

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled or Hot Ocha

APPETIZER | SALAD

• Chef’s Seasonal Mesclun Salad (V)
• Served with Cherry Tomatoes, Cucumber, Sweetcorn, Croutons,
• Thousand Island, Japanese Sesame and Lemon Dressing

Choice of Rice or Noodle (Choose 2)

• Dry Mee Siam with Kuchai and Dried Beancurd
• Fried Malay Style Mee Goreng (V)
• Xing Zhou Bee Hoon with Shitake Mushroom (V)
• Signature Dried Laksa Thick Bee Hoon with Fish Cake and Tau Pok
• Thai Style Pineapple Fried Rice with Spring Onions
• Ee Fu Noodle with Mushrooms (V)
• Additional Topping $1.00 Per Guest: Seafood or Chicken

HOT SELECTIONS

• Nonya Style Curry Vegetables with Tofu Bean Puff (V)
• Crispy Spring Roll and Samosa with Thai Chili Sauce (V)
• Seared Basa Fish with Spicy Plum Tomato Sauce and Fresh Herbs
• Braised Chicken with Tarragon Cream Sauce and Shitake Mushrooms

DESSERT

• Yuzu Panna Cotta w Aloe Vera Bits

BEVERAGES
Choice of 2 for Above 100 Guest

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled or Hot Ocha

APPETIZER | SALAD

• Chef’s Seasonal Mesclun Salad (V)
• Served with Cherry Tomatoes, Cucumber, Sweetcorn, Croutons,
• Thousand Island, Japanese Sesame and Lemon Dressing
• 5 Treasure Chinese Cold Platter
• Marinated Baby Octopus with Cucumber, Jelly Fish with Thai Chili and Coriander, Seafood Ngoh Hiang, Kataifi Prawn, Tiger Prawn Cocktail with Mayonnaise

Choice of Rice or Noodle (Choose 2)

• Dry Mee Siam with Kuchai and Dried Beancurd
• Fried Malay Style Mee Goreng (V)
• Xing Zhou Bee Hoon with Shitake Mushroom (V)
• Signature Dried Laksa Thick Bee Hoon with Fish Cake and Tau Pok
• Thai Style Pineapple Fried Rice with Spring Onions
• Ee Fu Noodle with Mushrooms (V)
• Additional Topping $1.00 Per Guest: Seafood or Chicken

Asian Hot Entrée

• Wok Sautéed Basa Fish with Ginger and Spring Onion
• Squid Ring with Thai Chili Dip
• Golden Beancurd with Mixed Vegetables in Superior Stock (V)

Western Hot Entrée


• Oven Baked Boneless Chicken Leg with BBQ Sauce and Pineapples
• Mediterranean Ratatouille with Basil and Oregano (V)
• Roasted Potato Gratin with Garlic Cream and Herbs (V)

Dessert Bar


• Assorted Choux Pastries

CHILLED BEVERAGES (Choose 2)

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled or Hot Ocha

APPETIZER | SALAD

• Chef’s Seasonal Mesclun Salad (V)
• Served with Cherry Tomatoes, Cucumber, Sweetcorn, Croutons,
• Thousand Island, Japanese Sesame and Lemon Dressing
• 5 Treasure Chinese Cold Platter
• Marinated Baby Octopus with Cucumber, Jelly Fish with Thai Chili and Coriander, Seafood Ngoh Hiang, Kataifi Prawn, Tiger Prawn Cocktail with Mayonnaise

Choice of Rice or Noodle (Choose 2)

• Dry Mee Siam with Kuchai and Dried Beancurd
• Fried Malay Style Mee Goreng (V)
• Xing Zhou Bee Hoon with Shitake Mushroom (V)
• Signature Dried Laksa Thick Bee Hoon with Fish Cake and Tau Pok
• Thai Style Pineapple Fried Rice with Spring Onions
• Ee Fu Noodle with Mushrooms (V)
• Additional Topping $1.00 Per Guest: Seafood or Chicken

LIVE STATION

• Signature Amici Laksa
• Served with Tofu Puffs, Fish Sticks, Shrimp, Sambal Chili and hard-boiled egg

Asian Hot Entrée

• Sweet and Sour Prawn
• HK Style Prawn Paste Boneless Chicken
• Golden Beancurd with Mixed Vegetables in Superior Stock (V)

Western Hot Entrée

• Cauliflower with Cheese Gratin and Fresh Herbs (V)
• Pan Seared Seabass with Melange of Cherry Tomatoes and Green Pesto Dressing
• New Potatoes with Confit of Garlic (V)

Dessert Bar


• Hawaiian Dream cup
• Boston Cream Cake

CHILLED BEVERAGES (Choose 2)

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled or Hot Ocha

Appetizer/Salad

• Chef’s Seasonal Mesclun Salad (V)
• Cherry Tomatoes, Cucumber, Sweetcorn, Croutons, Thousand Island, Japanese Sesame & Lemon Dressing
• 5 Treasure Chinese Cold Platter
• Marinated Baby Octopus with Cucumber, Jelly Fish with Thai Chili and Coriander, Seafood Ngoh Hiang, Kataifi Prawn, Tiger Prawn Cocktail with Mayonnaise

Soup CHOICE OF

• Forest Mushroom Soup (V) or Leek and Potato Soup (V)

Choice of Rice or NOODLE (Choose 2)

• Dry Mee Siam with Kuchai and Dried Beancurd
• Fried Malay Style Mee Goreng (V)
• Xing Zhou Bee Hoon w Shitake Mushroom (V)
• Signature Dried Laksa Thick Bee Hoon with Fish Cake and Tau Pok
• Thai Style Pineapple Fried Rice with Spring Onions
• Ee Fu Noodle with Mushrooms(V)
• Additional Topping $1.00 Per Guest: Seafood or Chicken
• Live Carving Station
• Roasted U.S Beef Striploin with Fresh Herbs and Baby Potatoes
• Condiments: Demi-Glace and Home Made Honey Mustard

Asian Hot Entrée

• Salted Egg Prawns with Curry Leaves and Chili
• Kung Bao Chicken with Cashew Nuts
• Golden Beancurd with Crab Meat in Superior Stock (V)
• Western Hot Entrée
• Ratatouille of Seasonal Vegetables and Smoked Tomato Sauce (V)
• Baked Seabass with Thai Asparagus and Orange Parsley Sauce
 Hand Crushed New Potatoes with Chive and Parsley butter (V)

Sweet Temptations


• Hawaiian Dream cup
• Raspberry Mousse cups
• Peanut Butter Oreo cup
• Chocolate Banana Cake

CHILLED BEVERAGES (Choose 2)

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled or Hot Ocha

COLD SELECTIONS

• Chilled Soba Noodles with Dashi, Grated Daikon & Spring Onion
• Japanese Octopus with Wakame

MORAWAISE OF SUSHI AND MAKI ROLLS

• Shime Saba (Magure), Chuka Chinmi (Scallop Wing), California Maki Roll,
• Ebikko (Caplin Roe), Sake (Salmon) served with Pickle Ginger, Shoyu & Wasabi

SOUP

• Seaweed Soup With Seafood

HOT SELECTIONS

• Grilled Chicken Yakitori with Black & White Sesame Seeds
• Baked Salmon Butter Teriyaki
• Gyoza Dumpling with Ginger & Shoyu
• Gratin Seafood Paste with Teriyaki Mayo
• Garden vegetables in Japanese Curry
• Garden vegetables in Yasai Itame

DESSERT

• Yuzu Mousse w Aloe vera Bits
• Matcha Green Tea Panna Cotta with Crumbles
• Taro Pistachio tart

BEVERAGES

• Blackcurrant Juice
• Cranberry Juice
• Tropical Fruit Punch
• Mango Sensation
• Apple Spritzer
• Orange Squash
• Pink Guava I
• Soursop Juice
• Soft Drinks

APPETIZER | OLD SCHOOL

• Do It Yourself Fruit Rojak with You Char Kway

CHANGI

• Nasi Lemak on Banana Leaf with Condiments
• Peanuts, Ikan Bilis, Cucumber, Hard-Boiled Eggs and Sambal Chilli

CHINATOWN

• Richness and Abundance Broccoli with Braised Mushroom (V)

MARKET PLACE

• Baked Salmon with Citrus Hollandaise Sauce

ANG MO KIO

• Chilli Crab Claw with Mantou

GEYLANG SERAI

• Chicken and Mutton Satay with Peanut Sauce and Ketupat

CZE CHAR

• Salted Egg Prawns with Curry Leaves and Chilli (deshell)

SERANGOON GARDENS

• BBQ Chicken Wings with Chilli Lime Sauce
• With Heating Lamp

LIVE STATION WITH CHEF ONSITE

• Signature Amici Laksa with Slipper Lobster
• Served with Tofu Puffs, Fish Sticks, Slipper Lobster, Sambal Chilli and Hard-Boiled Egg

KAMPUNG LIVE STATION WITH CHEF ONSITE

• Kueh Pei Tee (3 pieces per guest)
• Top with Hard-Boiled egg, Shrimp, Roasted Peanut and Chilli

DESSERT

• Pandan Ondeh Ondeh Layer cake
• Salted Caramel Banana cake
• Osmanthus Jelly with Wolfberry & Chia Seeds
• Assorted Tropical Fruits in Cuppa

BEVERAGES (Choice of 2 for Above 100 Guests)

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled or Hot Ocha

• Thai Style Pineapple Fried Rice with Spring Onions
• Wok Fry Xiao Bai Chai in Oyster Sauce (V)
• Deep fried Crispy Beancurd with Shredded Cucumber and Thai Chili Sauce (V)
• Seafood Ngoh Hiang with Sweet Chili Sauce
• HK Style Prawn Paste Boneless Chicken
• Wok Sautéed Basa Fish with Ginger and Spring Onion

DESSERT

• Custard Corn Pudding

BEVERAGES
Choice of 2 for Above 100 Guests

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled Ocha Green Tea
• Hot Ocha Green Tea

• Signature Dried Laksa Thick Bee Hoon with Fish Cake and Tau Pok
• Pineapple Seafood Fried Rice with Chicken Floss
• Richness and Abundance Broccoli with Braised Mushrooms (V)
• Steamed Superior Egg Pudding with Seafood and Fried Shallots
• Wok Fry Kung Bao Chicken with Cashew Nuts and Spring Onions
• Sweet and Sour Fish Fillets with Bell Peppers
• Signature Salted Egg Tiger Prawns with Curry Leaves and Chili

DESSERT

• Trio Colour Mochi

BEVERAGES
Choice of 2 for Above 100 Guests

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled Ocha Green Tea
• Hot Ocha Green Tea

• Aromatic Golden Fried Rice (V)
• Braised Yee Fu Noodles with Mushrooms (V)
• Richness and Abundance Broccoli with Braised Mushrooms (V)
• Braised Golden Beancurd with Mixed Seafood
• Wok Fry Gui Hua Egg with Shredded Vegetables and Chicken
• Hong Kong Style Deep Fried Basa Fish Fillet
• Herb Emperor Chicken with Chinese Herbs and Wolfberry
• Salted Egg Tiger Prawns with Curry Leaves and Chili

DESSERT

• Osmanthus Jelly with Wolfberry & Chia Seeds
• Chilled Honey Dew Sago

BEVERAGES
Choice of 2 for Above 100 Guests

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled Ocha Green Tea
• Hot Ocha Green Tea

APPETIZERS | SALAD

• Assorted Sushi
• Tuna Tataki with Baby Spinach and Couscous salad.
• Seafood Galore

SOUPS

• Seafood Chowder with Garlic Butter

HOT SELECTIONS

• Saffron Seated Seafood Paella
• Penne Mariscos (V)
• Baked Salmon with Citrus Hollandaise Sauce
• Clam Stew with Asparagus and Baby Carrots

LIVE STATION

• BBQ King Prawns
• Scallops with Buttered Solution Soya

DESSERT

• Yuzu Panna Cotta w Aloe Vera Bits
• Assorted Choux Pastries

BEVERAGES
Choice of 2 for Above 100 Guests

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled Ocha Green Tea
• Hot Ocha Green Tea

SALAD

• Chef’s Seasonal Mesclun Salad (V)
• Served with Cherry Tomatoes, Cucumber, Sweetcorn, Croutons
• Thousand Island, Japanese Sesame Dressing and Lemon Dressing

HOT SELECTION

• Fragrant Steam Butter Rice with Nuts and Raisins (V)
• Hand Crushed New Potatoes with Chive and Parsley Butter (V)
• Duo of Cauliflower and Broccoli with Toasted Almonds and Lemon Butter (V)
• Roasted Cajun Chicken with Sarawak Pineapples and Red Onions
• Pan Seared Seabass with Melange of Cherry Tomatoes and Green Pesto Dressing

DESSERT

• Chocolate Banana Cake

BEVERAGES
Choice of 2 for Above 100 Guests

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled Ocha Green Tea
• Hot Ocha Green Tea

APPETIZER | SALAD

• Chef’s Seasonal Mesclun Salad (V)
• Served with Cherry Tomatoes, Cucumber, Sweetcorn, Croutons
• Thousand Island, Japanese Sesame Dressing and Lemon Dressing
• Vine Ripened Roma Tomato with Mozzarella,

• Spiced Saffron Rice with Raisins and Nuts (V)
• Gratin of Mac and Cheese with Cauliflower and Fresh Herbs (V)
• Sautéed French Beans with Roasted Garlic and Olive Oil (V)
• Slow Braised Lamb Rump Navarin with Root Vegetables and 5 Spices
• Oven Baked Cajun Marinated Boneless Chicken with Roasted Vegetables
• Pan-Seared Basa Fish Fillet with Sautéed Leek and Onion and Lemon Butter Sauce

• Berry cheese crumble
• Crunchy Hazelnut cake

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled Ocha Green Tea
• Hot Ocha Green Tea

APPETIZER | SALAD

• Chef’s Seasonal Mesclun Salad (V)
• Served with Cherry Tomatoes, Cucumber, Sweetcorn, Croutons
• Thousand Island, Japanese Sesame Dressing and Lemon Dressing
• Wardorf Salad with Maple Yoghurt, Walnuts and Raisins (V)

SOUP

• Forest Mushroom Soup with Toasted Croutons (V)

Hot Selections

• Spicy Pomodoro Penne with Parmigiana Cheese (V)
• Steamed Broccoli with Lemon Butter Sauce (V)
• Hand Crushed New Potatoes with Chive and Parsley Butter (V)
• Slow Braised Chicken with Root Vegetables and Garlic Bread
• Pan Seared Seabass with Melange of Cherry Tomatoes and Green Pesto Dressing
• Market Seafood Bouillabaisse and Rouille
• Oven Roasted Beef Striploin with Sautéed Yellow Onions and Sauce Au Poivre

DESSERT

• Caramelized Lemon Tart
• Brownie Walnut
• Peanut Butter Oreo cup

BEVERAGES
Choice of 2 for Above 100 Guests

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled Ocha Green Tea
• Hot Ocha Green Tea

Appetizer | SALAD

• Chef’s Seasonal Mesclun Salad (V)
• Served with Cherry Tomatoes, Cucumber, Sweetcorn, Croutons
• Thousand Island, Japanese Sesame Dressing and Lemon Dressing
• Vine Ripened Roma Tomatoes with Mozzarella (V)
• Roasted Chicken Breast with Watercress salad and Semi-Dried Tomatoes

• Forest Mushroom Soup with Toasted Croutons (V)

• Minced Lamb Bolognaise with Parmesan Cheese and Fresh Herbs
• Ratatouille of Seasonal Vegetables with Smoked Tomato Sauce (V)
• Wholegrain Mustard Mash Potatoes with Spring Onions (V)
• Whole Roasted Spring Chicken Fricassee and Market Mushrooms
• Herb Crusted Salmon with Sautéed French Beans, Dill Vanilla Sauce and Fresh Lemons
• Oven Roasted Beef Striploin with Asparagus, Capsicum Caponata & Béarnaise Sauce
• Market Seafood Bouillabaisse and Rouille

• Hawaiian Dream Cup
• Berry Cheese Crumble
• Caramel Chocolate Tart
• Boston Cream Cake

• Cranberry Juice
• Pink Guava
• Orange Squash
• Chilled Ocha Green Tea
• Hot Ocha Green Tea