Shiitake Mushroom, Tofu and Garlic Chinese Dumplings
Farm Raised Venison and Ginger Meatballs with Citrus Glaze
Skewered Chicken Yakatori
Sugar Club Scallops with Sweet Chilli Sauce and Crème Fraiche
Salt and Pepper Squid with Lemon Dressing
Make your own Gua Bao
Steamed Bao
Pulled Slow Cooked Braised Pork Shoulder
Crispy Roast Duck
Spicy Eggplant
Accompanied with
Sliced Cucumber
Red Onion Pickle
Crushed Roasted Peanuts
Coriander
Springfield Greens
Ruth Pretty Tomato Chilli Jam
Served Main Course
Lamb Racks with Spicy Shitake Mushrooms, Vietnamese Peanut Sauce and Lamb Jus
OR
Crispy Skin Snapper Fillet with Fresh Mango Chilli Salsa and Chilli Prawns
Accompanied with
Laurent’s Creamy Potato Gratin
Green Beans with Lemon Infused Olive Oil
Roasted Autumn Vegetables with Smoked Mustard Seeds
Served Dessert
White Chocolate and Ginger Crème Brulee with Orange Ice Cream and Palmier Biscuits
Caffe L’affare Brazil Plunger Coffee, Loose Leaf Tea, Lemon Verbena Tea
Colourful Macarons