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!
Fish, Mussels, Squid And Clams Baked In A Homemade Pomodoro Sauce
Breaded Fish Rice
Deep-fried Tofu Puffs with Scallops and Fish Roe and Softshell Crab with Roasted Sesame Sauce wrapped in Egg Rolls
Black Angus Beef Tenderloin with Beef Cheek Tortellini, Potato Cream, Onion Jam, Baby Spinach and Beef Jus
Tomato Bruschetta, Tuna Ciabatta Arugula, Wild Mushroom Savory Pie and Deep Fried Codfish Ball with Orange Aioli.
Smoked Salmon with Poached Free Range Chicken Egg, Herb Crusted Wild Mushrooms, Fresh Greens completed with Hollandaise Sauce and briny pops of Salmon Roes