first course
hiramasa kingfish & yellowfin tuna // white soya & yuzu pearls, smoked kewpie, wakame, ginger, roasted eschalot puree
second course
pan seared scallops // celeriac & vanilla puree, pork floss, salt & pepper cauliflowerets, roasted leek gel, Mowbray sprouts
third course
twice cooked duck // maple syrup, Nautilus fried rice, orange & cherry glaze