Soup: Yellow Tomato Gazpacho with grilled shrimp
App: Crispy Soft Shell Crab, dukkah spiced chickpeas, english peas, and spinach, lemon foam
Salad: Cherry and Blue Cheese Springrolls, Chef’s Garden Asian Greens in a spicy plum Vinaigrette
Entree: Wild Stripped Bass, english pea and fava bean ‘cassoulet’ with fresh main lobster
Dessert: Stonefruit Beggers Purse, berry coulis, honey whipped goat cheese
1 comment:
Can I have some soft shell crab along with the carp? hehehehe
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