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)