French Goose Foie Gras Marbled Half-Baked Black Truffle with Fresh Fig, Toasted Goji Berry & Ginger Brioche.

Argiolas Costamolino, Vermentino / Vermentino di Sardegna DOC/ Italy (white)

Pan-Seared Hokkaido Scallop with Mashed Apple & Pumpkin, Sautéed White Asparagus & Mushroom and Scallop Sauce.

Te Pa, Riesling / Marlborough, New Zealand (white)

INTERLUDE

Marigold Sorbet with Fresh Vegetables, Pickles & Sparkling Santero.

Australia Beef Tenderloin Creamy Mashed Potato, Cumin & Orange Glaze, Sautéed Mushroom, Grilled Banana Shallot, Black Pepper Sauce.

Chateau Noaillac. Merlot, Petit Verdot, Cabernet Sauvignon / Medoc Cru Bourgeois, France (red)

Selection of French Cheese & Truffle Honey

Dark Chocolate Crémeux Stuffed with Vanilla Catalan Cream, Crispy Chocolate Peta, Caramelized Banana & Coconut Ice Cream, Tonka & Citrus Flavor Foam.

Domaine Tariquet, Premieres Grives, Gros Manseng, Cotes de Gascogne / South West, France (sweet)

Hokkaido Scallop - Carabineros Prawns Tartar with French Sturia Vintage Caviar, Vietnamese Purple Shiso Leaf Jelly & Orange - Tomato Sauce.

Te Pa, Riesling / Marlborough, New Zealand (white)

Toothfish Roasted In Fig Leaf with Celery Rave Mashed, Sauteed Corn, Endive - Jicama Salad & Grey Mullet Bottarga Sauce.

Miguel Torres, Cordillera, Sauvignon Blanc / Elqui Valley, Chile (white)

INTERLUDE

Marigold Sorbet with Fresh Vegetables, Pickles & Sparkling Santero.

Roasted Lamb Rack, Sweet Potato Ricotta Tortellini Sauteed with Basil, Crispy Red Hibiscus Leaf Tempura &Tarragon Sauce.

Ruffino ll Leo, Sangiovese - Blend / Chianti Superiore DOCG, Italy (red)

Selection of French Cheese & Truffle Honey.

Chateau La Brulerie, Merlot, Cabernet Sauvignon / Bordeaux Supereur AC, France (red)

The Sweet Egg Nest of Han River: Young Coconut & White Chocolate Mousse, Lemongrass Infused Caramel Egg Shell, Fig Heart, Passion Fruit Sphere & Fruits Coulis.

Domaine Tariquet, Premieres Grives, Gros Manseng, Cotes de Gascogne / South West, France (sweet)

Hokkaido Scallop & Carabineros Prawn Tartar with French Sturia Vintage Caviar,

Vietnamese Purple Shiso Leaf Jelly with Orange & Tomato Sauce.

Te Pa, Riesling / Marlborough, New Zealand (white)

Pan-Fried Duck Foie Gras Served with Honey Truffle & Crunchy Nuts,

Duo of Green Mango & Melon Salad and Homemade Duck Breast Cured

with Spices & Passion Fruit Red Anchovy Nuoc Mam Dressing.

La Butiniére, Limoux, Chardonnay, Languedoc, France (white)

Steamed Japanese Red Sea Bream with Mashed Jerusalem Artichoke,

French Kaviari Kristal Caviar & Sea Urchin Sauce.

Villa Garrel, Syrah, Grenache / Cotes de Provence, France (rosé)

INTERLUDE

Basil Tart with French Blue Lobster Salad Served

with Marigold Leaf Sorbet & Pedro Ximénez Dressing.

Australian Shimo Wagyu Tenderloin MB 4/5 with Creamy Mashed Potato,

Sautéed Vegetables, Grilled Banana Shallot and Black Truffle Foie Gras Sauce.

Chateau Noaillac. Merlot, Petit Verdot, Cabernet Sauvignon / Medoc Cru Bourgeois, France (red)

Selection of French Cheese & Truffle Honey.

Chateau La Brulerie, Merlot, Cabernet Sauvignon / Bordeaux Supereur AC, France (red)

The Temptation Forbidden Apple: Sparkling Wine Mousse Stuffed with Apple,

Joconde Biscuit & Peach Sorbet.

Domaine Tariquet, Premieres Grives, Gros Manseng, Cotes de Gascogne / South West, France (sweet)

La Butiniére, Limoux, Chardonnay / Languedoc, France (white)

Poached Special Ultime Oyster from Geay Family with Pickled Samphire,

Sea Shrimp Nuoc Mam Sauce & French Sturia Vintage Caviar.

*****

Basil Tart with French Blue Lobster Salad Served with

Marigold Leaf Sorbet & Pedro Ximénez Dressing.

Miguel Torres, Cordillera, Sauvignon Blanc / Elqui Valley, Chile (white)

Duo of Sous Vide Australian Abalone Marinière Style and Sautéed Carabineros Prawn

Served with Mashed Seaweed, Mixed Vegetables & Champagne Sabayon.

*****

Steamed Japanese Red Sea Bream with Mashed Jerusalem Artichoke,

French Kaviari Kristal Caviar & Sea Urchin Sauce

Villa Garrel, Syrah, Grenache / Cotes de Provence, France (rosé)

INTERLUDE

Homemade Tea and Fresh Herbs Sorbet Served with Sparkling Santero.

Roasted Smoked French Pigeons from La Maison Olivier Dandieu

with Crispy Potato Croissant, Sautéed Brussel Sprout & Cherry Sauce

1924 Limited Edition, Pinot Noir / California, USA (red)

Sautéed Fresh Fruits with Provençal Herbs, Coconut & Black Grass Jelly, Citrus Espuma & Young Ambarella Sorbet

The Temptation Restaurant Pillow of Love:

Dark Chocolate Entremets with Inspiration Raspberry Heart,

Sturia Vintage Caviar

Domaine Tariquet, Premieres Grives, Gros Manseng, Cotes de Gascogne / South West, France (sweet)

Green Peas & Asparagus Soup,

Crispy Angel Hair Vegetables & Seaweed, Whole Meal Tuile.

Heirloom Tomatoes Salad with Melon, Tomatillo & White Asparagus,

Tomato Jelly, Orange Tuile, Fig Mayonnaise & Pedro Ximenez Dressing.

Ricotta Tortellini Sautéed with Basil &

Sage Butter, Tomatoes Vine, Crispy Red Hibiscus Leaf Tempura,

Sautéed Nha Trang Samphire, Orange & Spice Gel.

INTERLUDE

Marigold Sorbet with Fresh Vegetables, Pickles & Sparkling Rose Bottega.

Roasted Celery Rave, Creamy Mashed Potato,

Roasted Baby Carrot, Confit Garlic, Cumin & Orange Glaze,

Sautéed Wild Mushroom, Grilled Banana Shallot.

Selection of French Cheese Served with Bread & Truffle Honey.

Green Apple Tatin Tart with Truffle Flavor, Fresh Tahitian Vanilla Cream,

Italian Mascarpone Nitrogen Ice Cream.