Fresh Tomato Salad with Ginger Flower Vinegar, Smoked Duck Salad & Grilled Mushroom with Truffle Oil
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)
Duck Confit Baked in Firewood Oven
and Pan Seared Wagyu Beef (MB7) with Beef Jus & Garlic Bulb