Another salad course was presented in a myriad of colours! Garden greens with Salmon, Tuna, flying fish roe and avocado served with wasabi mayo dressing. The addition of crunchy fried crab stick certainly a brilliant touch!
Fried BBQ rice rolls 金银炸两肠
Double-boiled Chinese Herbs, Dried Scallops & Fish Maw Soup
Pasta: Squid ink agnaloti stuffed with cream cod in parmesan sauce and crispy shimeji pair with
Antipasto, Button mushroom crusted with mascarpone and goat cheese served with rocket salad and herbs oil served with Santa Margherita Pinot Grigio D.O.C .
Pan-seared Snapper Fillet
Pan seared swordfish, braised mix lentil, sautéed fennel with asparagus, black kalamata olive and smoked green pepper puree