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