HONG KONG NATIONAL TEAMMONDAY 21TH MARCH
ENTREE
Seafood combinations
With peppered pineapple, avocado puree, cherry tomato
And fennel cucumber salad
MAIN
A trio from the Lamb
Roasted rack of lamb on red wine sauce
Braised lamb rump & roasted vegetables
Poached lamb ravioli with cheese foam
DESSERT
Warm raspberry almond coulant, chocolate sphere with mango compote
Almond milk parfait
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