SINGAPORE NATIONAL TEAMTUESDAY 22ND MARCH
ENTREE
Taste of the Sea
Confit of salmon, citrus espuma
Mosaic of scallops, yuzu miso sauce
Yabby tail in smoked oil, pickled fennel salad
MAIN
Expressions of Texture
Beef cheek forest mushroom en croute
Roasted coriander crusted veal loin
Potato parsnip truffle custard
Port wine jus
DESSERT
Celebration of contrast
Chocolate meulleaux cake with Malibu
Passion coconut parfait
Berries compote
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