Mussel, lemon grass, coriander and ginger fritters -
Terakihi & Seafood Meli-Melo Fillet of terakihi served with a seafood medley creamy broth rice pilaf au saffron and braised bock chow -
A Goaty Rendez-Vous Duo of roasted goat cheese and butter-pear relish served between fine pastry layers and drizzled with a port wine glaze -
Berry sorbet shots & crème de cassis liqueur -
Grand Croc-en-bouche (French Wedding Cake) A tower of choux pastries each filled with alternatively café, dark chocolate and Baileys patissière, drizzled with a crunchy caramel and served with strawbe -
Lamb de Paris Seared tender marinated lamb fillets served on a medley of char-grilled vegetables, French grain mustard dressing -
Crème Brulée à la Vanille A silky custard like French classic topped with a crunchy toffee and fresh marinated berries -
Frittata of salmon and coriander with a dash of sweet chilli sauce -