6th November until 19th November 2017

Amuse Bouche

by Chef Slava

 

Norwegian Salmon Tartare

Avocado Puree and Black Olive Dressing

 

Slow Cooked Chicken Egg

Grilled Asparagus, Shaved Parmesan and Truffle Sauce

(A Glass of Gold Wine Selection Semillon & Sauvignon Blanc 2015)

 

Pan-Seared Duck Breast

Ginger-Carrot Puree, Orange Fennel Salad and Balsamic Glaze

(A Glass of Gold Wine Selection Shiraz & Cabernet Sauvignon 2015)

 

Non Classic Cheesecake

with Caramelized Pineapple and Poppy Seed Ice Cream

 

Freshly Brewed Coffee or Tea

Accompanied by Royal Wing Pralines