Table Top
Walnut kimchi
Spiced wonton
Szechuan potato gaufrette
Pass Around
Cold
Ginger & galangal cured salmon tartare with herbed mascarpone
Turkey ham with grape compote
Macerated fig & goat’s cheese on toasted brioche
Roasted pumpkin & almond
Hot
Butter garlic river sole
Pork & celery dumplings with cracked pepper sauce
Soft corn cubes
Vegetable hand rolled
Assorted Dimsums
paired with Zonin, Prosecco Special Cuvee Brut (passed around)
Amuse bouche
---
Asian barbecue chicken parcel
Or
Honey glazed vegetable & water chestnut parcel
With Asian fruit salad, micro herbs & cucumber gastrique
paired with Domaine Gobelsburg Gruner Veltliner
---
Steamed red snapper, calamari fritter
Or
Steamed brassica roll
With Chinese chive, pokchoy & superior soya
paired with Tenuta Ca'Bolani Pinot Grigio Friuli DOC Aquileia
---
Lime & lemon grass granita with marinated melons
---
Szechuan roasted Australian lamb leg
Or
Szechuan braised tofu and black mushroom
With eggplant, asparagus & lotus stem; fermented bean sauce
Accompanied by burnt garlic fried rice and vegetable hakka noodles
paired with Nederburg , The Wine Masters Reserve Pinotage
---
Chocolate desire
Chocolate cake, apricot & prune compote, raspberry jelly & crunchy hazelnut
---
Petit Fours with selection of specialty tea and coffee
