Confit Spanish Cod Fish Loin, Organic Chick Peas Pan Fried with “Morcilla” and topped with Dry Honey
Wood Smoke Infused Blue Mussel, Scallop and Salmon avocado puree, micro cress and creamy honey mustard dressing
Mix rice as base, follow with Japanese Cucumber, Potato, Cauliflower bits, Shimeiji Mushroom, Dried Cranberries, Topped with Smoked Salmon (add RM1) with Honey Soy Dressing