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!
Chicken Roulade with Pomegranate Sauce
Crispy Roasted Chicken with Szechuan Pepper Hot Sauce
Turkey Breast with mascarpone, walnuts, vegetables, apple stuffing and orange cranberry sauce
Chunky Peanut Butter Granola
Boiled Greens in bonito-flavoured soy sauce, fried tofu and Mizuna baby fish