14th February-  26th February 2018

Amuse Bouche

 

Unique Caprese Salad

Bocconcini, Strawberries, Cherry Tomatoes, Watermelon and Pine Nuts 

 Drizzled with Balsamic and Pesto sauce 


Cream of Pumpkin Soup

Pumpernickel Croutons and Shaved Parmesan 


“Hor Mok” Salmon Soufflé 

Sous Vide Chicory, Coconut Espuma and Chili Oil 


Mango Cream with Almond Wafer 

served with Passion Fruit Sherbet