Appetisers
Oriental Duck Breast Salad with Asian Spices and Hazelnut Vinaigrette
Chilled Pacific Seafood with Mango-Sweet Chili Coriander Dressing
Marinated Satsuma Imo with Ikura, Nato Beans and Dried Seaweed

Main Dishes
Wok-Fried Crispy Soft Shell Crab with Fragrant Garlic and Scallions
Miso BBQ Glazed Codfish on Green Soya Bean and Lemon Risotto
Karahi Jheenga King Prawn Curry in Onion and Black Pepper Sauce

Desserts
Jivara Lemongrass Mousse
Chocolate Ravioli
Apricot Mousse Cup