roasted garlic polenta gateau and seasonal vegetables
(wheat, dairy, shellfish)
Dessert
Roche
(Raspberry jelly with chocolate quenelle) (wheat, dairy, egg)
LUNCH MENU
Thursday - 10th July 2025
Soup
Minestrone with pasta, bean and pesto (wheat, vegetarian)
Homemade bread rolls with butter (wheat, dairy)
Main Course
Parmesan risotto with house smoked chicken
and green oil (wheat, dairy)
OR
Hickory smoked rack of lamb with royale potato,
highland vegetables and own jus (wheat, dairy)
Dessert
Ivory mascarpone cremeux with
mango jello and berry coulis
(wheat, dairy, egg)
LUNCH MENU
Friday - 11th July 2025
Soup
Sweet corn chowder
(wheat) Homemade bread rolls with butter (wheat, dairy)
Main Course
Slow-roasted smoked cherry duck breast with
fennel-celeriac puree, glazed vegetables, roast garlic and its own puree
(wheat)
OR
Pan seared farm raised barramundi from Pangkor Island with fennel-celeriac puree, glazed vegetables, “Lodeh” cream sauce and minted tomatoes (dairy)
Dessert
Fresh fruit salad with pistachio ice-cream
and almond nut biscotti (wheat, dairy, nuts)
DINNER MENU
Appetizer
“Symphony of the Sea” Amalgamation of chili-coriander jellyfish flower, marinated garlic mussel, coriander sea scallop mousse, fresh tiger prawn with makrut lime essence accompanied with tomato-beetroot and petit greens
(wheat, shellfish, dairy)
Soup
“Singo” Oriental double boiled soup with pear
and vegan soy meat
(wheat, soy)
Main Course
“Percik” Chicken Roulade Aromatic blend of turmeric, coconut
and herbs marinated chicken served with “Acar” vegetables and fragrant biryani rice (coconut, wheat, dairy)
or
Soy and Ginger Fish “Pulau Ketam” Steam-baked Barramundi Fish with soy and ginger, served with “Laksam” style seafood bouillabaisse, “Lodeh” Arancini and a hits of Padron chillies (shellfish, coconut, wheat, soy)