2026

Appetizer
Fresh Oyster with Lemon Wedge
Cold cut
Cavia with Biscuits, Chop Onion, Egg Yolk
Salad
Green Mixed with Avocado  & Abalone
Soup
Roasted Cauliflower Velours
Main course
Grilled Ribeye Steak Garlic butter, Roasted Vegetables, Red Wine Jus
OR
Butter Garlic Prawns Angel Hair Pasta, Parmesan
OR
Herb-Crusted Chicken Chop– Creamy Mushroom Sauce, Sautéed Green
Dessert
Azuki Crème Brûlée

APPETIZER
Gourmet Trio Platter
Golden Crispy shrimp Bites
Gourmet Cheese and Ham Skewers
Tuna and Avocado Artisan Roll
S O U P
TOMATO BISQUE
Garlic Herb Infusion and Truffle Oil
MIDDLE COURSE 
GOLDEN ROASTED QUAIL EN ENTIRE
Truffle Potato Fondant Forest Mushroom Glazed Baby Vegetables, Quail Jus
MAIN COURSE 1
PAN- SEARED GROUPER
Cauliflower Puree, Beurre Blanc Ikura Delicate Texture with Classic French Finesse 
MAIN COURSE 2
BUTTER-POACHED FRESHWATER PRAWNS
Angel Hair Pasta white Wine Cream, Parmigiano, Reggiano Chive Oil
DESSERT
YUZU PANNA COTTA
Lychee Gel, Mint Oil