• Course Menu:  6 to 7 dishes in total ( 2 to 3 Chef’s Selection of Canapés+Startar+Main+Dessert)
• Buffet style Menu:  6 to 9 dishes in total (Assembles of Canapés, Vegetable, Fish, Meat dishes, and Dessert)

—Course 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:  Almond tart with Seasonal fruit , or  French favourite!-Very very Dark Chocolate cake with Brandy cream.
* (All guests must have same menu))

—Course Menu:  Autoumn 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, Vetebale Garnish, or 7hr Braised wagyu beef cheek in red wine miso sauce
Dessert:  Cristal Ginger Peach & Almond Tart,  or  Very light, Japanese cheese cake with yuzu sauce
* (All guests must have same menu))

-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

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.

Saikyo-Yaki, Marinated Seasonal fish with  Kyoto Sake Lee,  Japanese pumpkin puree
Wagyu Beef cheek  7hr slow cooked in miso sauce, japanese Goma-shio rice
French Duck breast, spiced orange sauce, potato puree
Wagyu Beef cheek  7hr slow cooked in wine sauce,  seasonal vegetable mush
NZ grass fed rack of lamb with herb, Asian sauce, sesame rice,