Terakihi & Seafood Meli-Melo Fillet of terakihi served with a seafood medley creamy broth rice pilaf au saffron and braised bock chow -
Lamb Provençal French rack of lamb served with a char-grilled ratatouille Provenale and gratin dauphinois lemon thyme jus -
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 -
Smoked beef fillet and tapenade on garlic croutons -
Escargots Vol-au-Vent Vol-au-vent of snails braised in a Burgundy style sauce served with sautéed spinach and fried garlic -
Tequila Cured Salmon Des Amoureux Cured Akaroa salmon finely sliced with a dash of lime and tequila infused olive oil, served with fresh asparagus and crostinis -