Appetizer

Caviar and Scallop
Hokkaido Scallop, Poached White Asparagus, Yuzu Drizzle
 

Soup

Boston Lobster
Butternut, Nonya Sauce, Hibiscus Cranberry Leaf
 

Main Course

Black Angus Beef
Saffron Mash, Black Garlic, Morels Mushrooms, Charred Zebrune Onion,
‘Aromates’ Vanilla Bordelaise Jus, Zorri Cress
 

Dessert

Tarté Tatin
Slow-baked Golden Apple, Caramel, Cream Anglaise,
Crumble and Calvados Ice Cream
 

Coffee or Tea