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Cream of Forest Mushroom with Floating Cheese Bread |
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Home-made Grilled Vegetables served with Cilantro Pesto and Mango Salsa |
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Heirloom Tomatoes with Mozzarella served with Yuzu Jelly and Baby Greens |
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Slipper Lobster and Smoked Duck with Celery Root Remoulade served with Apple Chutney and Cilantro Oil |
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Blue Swimmer Crabmeat Salad, Seared Scallop and Prawn served with Fennel with Lime Vinaigrette |
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Mushroom Fricassée stuffed in Cannelloni Gratin with Béchamel and Tomato Coulis |
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Stuffed Vegetables Phyllo Roll with Arrabbiata Sauce served with sautéed Spinach, Shiitake Mushrooms and Roasted Potatoes |
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Tian of Grilled Vegetables served with Corn Purée, Potatoes and Cilantro Pesto |
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Baked Cod Fillet with Hazelnut Crumb served with Sweet Potato Mousseline and Garden Vegetables |
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Baked Sea Bass with Hazelnut Crumb served with Sweet Potato Mousseline Garden Vegetables and White Cream Sauce |
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Chicken Roulade stuffed with Mushroom served with Corn Purée, Bouquetière of Vegetables and Thyme Sauce |
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Tenderly Braised Australia Beef Cheek served with Sweet Potato Mousseline, Grilled Vegetables and Black Pepper Sauce |
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Tenderly Braised Australia Beef Cheek served with Sweet Potato Mousseline, Grilled Vegetables and Black Pepper Sauce |
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Matcha and Mocha Cheese Cake served with Caramel Toffee Sauce and Berries |
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Pink Grapefruit Mousse with Orange and Chocolate Soil served with Passion Mango Sauce |
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Western Set - Vegetarian |
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Western Set |
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