Steamed crab ravioli with shredded root
vegetable salad and coriander and shiso dressing.
.
Oolong smoked quail with mandarin–ginger dipping sauce
– quail, lightly smoked in a oolong – rice mixture, then lightly fried
and served with a mandarin sauce.
.
Salmon in a rice paper roll with honey–ginger dipping sauce
– slightly cooked salmon which is wrapped up with Vietnamese mint,
coriander and toasted sesame seeds in rice paper rolls, and
served with a dipping sauce and pickled ginger.
.
Devilled crab and parsnip soup – this consists of a central
cylinder of crab and parsnip soup is poured around it – when the two are amalgamated – it makes the entire soup delicious.
.
Curry sorbet – a beautiful mouth cleanser with curry overtones.
Main Course
Lamb backstrap, avocado tzatziki and quinoa salad
– a beautiful lamb dish consisting of a layer of quinoa salad, five strips of
lamb with avocado tzatziki on top.
.
Dessert
Chocolate ganache with orange oil and spices
– all on a Chinese spoon.
.
Mandarin and black pepper mousse with strawberry sorbet
– it consists of a martini glass with the following layers starting
from the bottom – strawberry jelly; black pepper mousse; mandarin jelly;
mandarin mousse; a thin layer of strawberries and finally
strawberry jelly all with a strawberry sorbet.
.
Poppy seed and ricotta cake with lemon curd – this is a very nice cheesecake!
It has no base and comprises ricotta, lemon curd and poppyseeds and is eaten
with a little extra lemon curd.
