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)
Canapés
Scallop Carpaccio
Amuse-Bouche
Pan Roasted Duck with Chocolate Chili Sauce, Duck Confit with Couscous and Kumquat & Pan Seared Foie Gras with Mango Miso