Minimum 2 per table.
$135 per person.
Spicy Seafood Parcels. Crispy fried rice paper parcels filled with prawn, scallop, chilli and spices. Served with a sweet chilli dipping sauce.
Pork San Choy Bow. Pork mince, stir-fried with water chestnut, onion and shallots. Served in a lettuce leaf.
Salt and Pepper Scampi. Scampi, lightly dusted in spices, deep-fried and tossed in chilli, salt, cracked black pepper, and shallots.
Lamb Perchik. Marinated pieces of lamb skewered, barbecued, and served with a sauce made from lemongrass, coconut milk, fresh chilli and lime leaves.
Szechuan Prawns. Prawns, stir-fried dry-style with dried chillies, cashew nuts, and shallots. Served on a bed of Chinese water spinach.
Asparagus and Black Fungus. Fresh asparagus, honey peas, garlic chives, black fungus, and mushrooms stir-fried with garlic, soy sauce and chilli.
Duck Rendang and Roti Canai. Duck Maryland, poached in an Indonesian style curry made with an aromatic dry coconut base. Served with pan fried Malay flat bread.
Sago Pudding. Sago and coconut pudding flavoured with palm sugar and topped with coconut sorbet.
Ice Cream Petit Fours. Bite size ice-cream balls dipped in rich milk chocolate.
Tea or Coffee.