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 a medley of buttered vegetables, potato gratin, and green peppercorn sauce.
Served with buttered vegetables, sautéed wild mushrooms, and crushed Kipfler potatoes.
Served with sautéed Brussels sprouts, carrots, and potato gratin.
Served with Asian vegetables and fragrant fried rice.
Served with subtly spiced sayur lodeh, a traditional Indonesian vegetable stew in coconut milk, and aromatic coconut rice.
Comforting Thai rice soup gently simmered in chicken broth with tender chicken and savoury meatballs, garnished with garlic oil, spring onions, and coriander.