Course Menu

Amuse Bouche

Winter Jewel Bite

Avocado Puree, Lobster Medallion, Sturgeon Caviar,

Gold Leaf, Served on Crispy Parmesan Toile

Starter

Noel Gravlax

Beetroot Cured Salmon, Lemon Pearls, Crispy Capers, 

Baby Herbs, Dill Crème Fraiche

Chestnut & Truffle Symphony

Roasted Chestnut Puree, Wild Mushroom Duxelles, 

Black Truffle Shavings, Thyme Foam

Soup

Volute de Portion

Silky Pumpkin Volute wt Maple Cream Swirl & 

Spiced Roasted Pumpkin Seeds

Middle Course

Golden Crown Lobster wt Angel Hair

Delicately Baked Lobster Heads , Rich Cheese Gratin,

Paired wt Silky Angel Hair Pasta Caviar

Main Course

Winter Sea Elegance

Pan Seared Atlantic Cod wt Champagne Bruere Blanc, 

Asparagus Spears, Salmon Roe

OR

Festive Roast

Herb Crusted Lamb Rack wt Rosemary Jus, 

Truffle Mashed Potatoes, Glazed Baby Carrots

Dessert

Caramelized Pineapple

Caramelized Pineapple wt Vanilla Ice Cream on Caramel Sauce

AMUSE -BOUCHE

Golden Foie Gras Brioche & Oyster Rockefeller 

Velvety foie gars torchon on crisp brioche with

port wine gel paired with a clastic oyster Rockefeller, baked in a

Pernod Cream and Parmesan Crust

APPETIZER

Lobster & Caviar Symphony

 Poached Lobster Tail, Oscietra Caviar, 

Champagne Bruere Blanc, Micro Herb’s 

SOUP

Cognac Lobster Bisque with Truffle 

A Rich Cognac Infused Bisque Served with 

Tender Lobster Meat, Infused Hennessy X.O 

MIDDLE COURSE

Black Cod a La Royale  

Miso-marinated black cod fish roasted to perfection,

served with champagne bearer Blane, baby spinach

and oscietta caviar microgreen  

SORBET

Tropical Pineapple Frost 

MAIN COURS

A5 JPN Wagyu Tenderloin Rossini

Seared Wagyu Black Truffle Jus, Pommel Puree, Baby Vegetable

OR

Herb-Crusted Rack of Rack

Grilled Aus Lamb rack wt Truffle Potato Puree, Glazed Baby Carrots,

Sauteed Mushrooms, and Cognac Infused XO Jus

DESSERT

Lychee-Peach Royale

Floral Elegance of Lychee with The Golden Sweetness of Peach,

Embraced in A Double Cheese Mousse