Menu

Seasonal Menu (Summer)

Menu:  Chef’s Selection of Canapés+4 courses,   $750-1000 per head & All guests must have same menu

—Menu French Exotic—
Chef’s Selection of various Canapés: ( E.g Gougère, Mini tarts,miso-ginger-pork, onion & maki-sushi)
Startar 1 : Vichyssoise aux truffes or Gaspacho of  St. Germain (Fresh pea & Mint soup)
Startar 2 : Hokkaido Scallop, mango, coriander, citron sauce
Main :   Rack of Lamb,  oven roasted herbed seasons vegetables.  or Wild Salmon wellington, lemon sauce
Dessert:  Summer fruit or Rhuberbe tart. with classic custard sauce.

—Menu Spring   Franco-Nippone—
Chef’s Selections of various Canapés ( E.g, small sushi, makis,  fingerfood )
Startar 1 : Radish & hokkado wild salmon tartar, mille-feuille with yuzu lemon sauce
Startar 2 :  Baked aubergine,   Pork, Ginger Red-Nagoya miso in dashi soup
Main :   Marinated Seasonal fish,  Kyoto-Miso-Sake Lee,  puree & fresh seasonal vetebale
Dessert:  Ginger-Duo, Mascarpone mousse or  ICHIGO-Daifuku, or Profiteroles de Matcha (Green Tea),

—Menu Traditional—

Chef’s Selection of Canapés+4 courses,   $750-1000 per head

Startar 1  & 2  ( Please choose 2)
-Soup
Japanese pumpkin creamy soup,  thyme &  parmigiano reggiano
Mussels Miso soup with green onion
Mushroom soup with truffle
Creamy Prawn & Crab Bisque
-Cold Starter
Mille-feuille Salmon& citrons
Roasted vegetable terrine with spiced tomato coulis
Chicken liver mousse  with crusty bread
Tomato farci salad with rockets pesto sauce
Seard Hokkado Scallop, Carpaccio & fennel salad with orange
Goma-Ae  (seasonal vegetable with sesami sauce)
-Hot Starter
Glazed blue cheese with honey,  & Warm beetroot salad
Seared Hokkaido Scallop, celeriac puree
Markreal confit, caramelized onion,  herbs, flaky open tart.
Quiche lorraine with seasonal vegetable
Japanese Savory Chawan-mushi, (Steamed custard pudding with seafood and vegetable)
Juicy dried tofu with creamy egg and onion.
Main:
French Duck breast, spiced orange sauce, porato puree
Beef cheek  slow cooked in wine sauce,  sweet potato  or carrot mash
Organic chicken mustard sauce,  tarragon and herb rice
Rack of lamb with herb, Asian sauce, sesame rice,
Salmon -mi-cuit, sake-kasu-miso,  sesame,  Japanese onion-sauce.
Dessert
Apple cinnamon cake  & sauce anglaise
Soufflé cheese cake & Yuzu sauce
Green-tea tiramisu
Fruit-Mochi
Cheeseboard ( 3 different cheese,  E.g Brie, Goat’s cheese, Roquefort, Reblochon)
Some dishes and ingredients are subject to change due to seasonal availability.

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