A Classic French dish, where the lobster meat is cooked in a rich cream sauce, enhanced with Cognac and Dijon Mustard, with the addition of button mushrooms and herbs fine. The Lobster is returned to the shell, topped off with grated cheddar cheese, and finished off to create an oven-browned cheese crust.
Served with yuzu kosho pepper sauce, seasonal vegetables, and potato gratin.
Pan-fried potato-wrapped seabass, served with tomato basil sauce, vegetables and crushed potato with olives.
Served with pork sausage, creamy spinach, and tomato.
Served with a light vegetable tomato sauce and roasted pumpkin. 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.
Roasted chicken, sliced and served over fragrant long-grain rice cooked in chicken broth, accompanied with dark soy sauce and fresh chilli sauce.
Braised noodles with seafood, egg, and bean sprouts, served with sambal.
Served in a light pork and dried sole broth with leafy greens.
Fragrant basmati rice cooked with spiced chicken curry, raisins, and cashew nuts, served with boiled egg, papadum, and raita.
Warm vinegared rice topped with an assortment of fresh seafood, served with wasabi, soy sauce, and pickled ginger.