A silky savoury rice porridge with tender sliced pork and shiitake mushrooms, finished with spring onion, ginger, fried shallots, and crispy Chinese cruller.
Slow-cooked chicken in a creamy, aromatic coconut gravy with potatoes, served with steamed jasmine rice and freshly baked bread rolls.
Vietnamese rice noodles served in a fragrant, slow-simmered beef broth with tender sliced beef, fresh lime, basil, coriander, mint, onion and bean sprouts, accompanied with a spicy chilli pepper sauce.
Traditional French duck leg confit gently cooked in duck fat, accompanied with fingerling potatoes, cepe mushrooms, tomatoes, asparagus, and finished with a rich chicken jus.
Pan-seared sea bass fillet served with a medley of pickled vegetables, and finished with a delicate citrus butter sauce.
Roasted Charolais beef fillet paired with pan-fried duck liver, cepe mushrooms, tomatoes, Anna potato, and finished with a rich truffle jus.
Tender braised chicken in a rich piquillo pepper sauce, accompanied with a classic piperade and grilled vegetables.
Braised coco beans and broad beans with vegetables, fennel confit, semi-dried tomatoes, sunflower seeds, and herb panko. A refined, meatless indulgence.
If you select a meatless main course, other courses such as appetisers or desserts, may contain meat or animal by-products.
Tender veal chuck braised in a silky black garlic sauce, paired with aromatic truffle risotto, asparagus, fresh watercress, and shaved Parmesan.