Served January 25th 2008

Canapé:
Shrimp rice paper rolls with a hoisin peanut dipping sauce

Starter:
Five spice duck, with womboc salad & nouc mam dressing

Main course:
Glazed pork belly & seared scallops, served with Jerusalem artichoke puree, chorizo oil and a fine herb salad

Dessert:
Lemon grass brulée & exotic fruits

Selection of local cheeses

Fresh coffee served with pistachio brittle

Served March 13th 2008

Canapé:
Coconut and red lentil soup shot

Starter:
House made linguine with crab, pecorino and lemon

Main course:
Grilled fillet of turbo, with grape tomatoes, celeriac, white anchovy & a caper beurre noisette

Dessert:
Passion fruit soufflé served with raspberry swirl ice cream & white chocolate sauce

Selection of local cheeses

Fresh coffee served with mini profiteroles filled with grand Marnier custard

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