Menu

ACT I
DOULING SEA FISH
Tuna, Salmon “Tartare” and Caviar
Avocado pulp
Petit Red Radish Salad
Papaya Vinaigrette

RED LANTERN CORNISH HEN
Black truffle
Potato saffron Gnocchi, wilted arugula
Red beet Reduction

MASKED DOVER SOLE
Shrimp and Scallop mousse
Lightly battered with preserved lemon scented crumbs
Asparagus tips
Red Curry Emulsion
Basil Oil

ACT II
FRESH WATER EEL (KABAYAKI)
Rolled in chive crepes
Pan seared Foie gras
Sweet potato noodles
Passion fruit dressing
Cashew crumble

ENTERMEZZO
Midori, Red bull, cucumber Granite

BEEF FILET (SHABU SHABU) or Wagyu Beef Striploin??
Poached in lemongrass, ginger infused double beef broth
Tamari butter glaze
Acorn squash and baby bok choy tempura
Roasted Shitake, Enoki mushrooms
Organic Watercress, Goma-dare

ACT III
THE GRAND FINALE
FIRE RED RASPBERRY OPERA CAKE
Layered with white and bittersweet chocolate
Espresso foam, Port syrup