Pan Roasted Duck with Chocolate Chili Sauce, Duck Confit with Couscous and Kumquat and Pan Seared Foie Gras with Mango Miso
Pan Seared Red Snapper with Pineapple Salsa, Grilled Snow Fish with Strawberry Balsamic and Roasted Tiger Prawn with Gorgonzola Polenta (Paired with Babich, Pinot Noir, Marlborough – New Zealand)
Fresh Tomato Salad with Ginger Flower Vinegar, Smoked Duck Salad and the Grilled Mushroom with Truffle Oil