Cocktail Reception
12.30pm – 1.30pm
Cold Food Selection
Hand Carved Iberico Ham on Rustic Tomato Bread
Freshly Shucked Oysters with Flavours of Asian and Mediterranean
Yellow Tail Tiradito with Truffle and Wild Garlic Sea Salt
Billecart Salmon Rose NV Magnum
Hot Food Selection
Steamed Bao Filled with Your Choice of Braised Pork Belly or Peking Duck
Grilled Octopus with Aji Panca Glaze and Botija Olives
Billecart Salmon Rose NV Magnum
Gala Luncheon
1.45pm – 6pm
Tasting Plate of Kampachi Taquitos, Wagyu Sashimi Salad and Fluke Ceviche
2003 Louis Jadot Chassagne Montrachet Morgeot Duc de Magenta
Tua Tua Cockles in Lemongrass Broth with sea Urchin and Sevruga Caviar
2003 Louis Jadot Chassagne Montrachet Morgeot Duc de Magenta
Ballotine of Squab with Toasted Buckwheat, Butternut Squash and Spinach Spaetzle
2003 Louis Jadot Chassagne Montrachet Abbaye de Morgeot
Duo of Smoked Ocean Trout and Hamachi on Braised Daikon
2003 Louis Jadot Chassagne Montrachet Abbaye de Morgeot
Foie Gras Pâte and Brûlée with Port Wine Jelly and Pistachio Toast
2001 Hugel Tokay Pinot Gris Vendange Tardive
Lamb Wanton Soup with Organic Black Beans and Dried Longans
Calamansi Granité with Preserved Plum and Limoncello
Espresso Scented Beef Shortribs with Ceps and Tendon Crepinette, Pomegranate Slaw
1989 Les Tourelles de Longueville en Magnums
Pigs Head Pot Roast with Honey and Cloves, Mousseline Potatoes, Asparagus and Truffles
1994 Ch. Mouton Rothschild en Magnums
Mille Feuille of King Island Double Brie in Pecan and Honey Filled Filo with Jam
2005 Domaine Huet Vouvray Le Mont Moelleux
The 5 Elements of Citrus
2004 Ch. Coutet, Barsac
Oriental “After Eight”
Cognac Otard XO
