Poached Tako
with Daikon and Mix Herbs
Seared Scallop
with Wild Rice and Lemongrass Velouté
Slow Cooked Grouper
with Asparagus and Ohba Jus
Alternatively
Grilled Australian Angus
with Chasseur Sauce
Bitter Chocolate Pudding
with Vanilla Anglaise and Coffee Ice Cream
Alternatively
Chef’s Selection of AOP le Fromage
with Accompaniments
Coffee or Tea