Lunch

Deep fried vegetable spring rolls served with chili syrup

Fresh Kanom jin noodles with crab, minced prawn and green mango

Quail egg and eggplant stir fry

Thai crudites served with spicy roasted Thai tomato relish
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Chocolate chili mousse served with a lemongrass cream

Lunch

Grilled rainbow lobster served with a kaffir lime dressing

Chicken, coconut and bean sprout salad

Green vegetable curry with fresh roti

Sauteed garlic asparagus
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Mango sticky rice

Lunch

Gazpacho drizzled with a balsamic glaze

River prawn puttanesca and rosemary focaccia

Grilled pork with a leek and blue cheese volute

Spicy wild rice and Jerez vinaigrette salad
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Chocolate and kahlua semi-freddo sprinkled by hazelnut crumble

Dinner

Canapé

Raw vegetable rice paper rolls with mango chutney

 Main Course

Tom yum kung – Royal hot and sour soup with tiger prawn

Braised wagyu oxtail in panaeng curry

Wok fried kale, garlic and roasted peanuts

Tiger prawn, chili, lime and pomelo salad

Dessert

Kaffir lime meringue pie

Dinner

Canapé

Poached lobster mousse with fennel salad

 Main Course

Smoked duck served with foie gras pate, confit grapes and brioche toast

Pan fried turbot with lemon, caper and parsley vinaigrette

Sundried tomato, olive and basil quinoa

Prosciutto, melon, rocket and goats cheese salad

Dessert

Passion fruit, mango sweet and sour sauce served with tapioca pearls and macadamia nut ice cream

Dinner

Canapé

Onion bhaji with coriander pesto

Main Course

Seared scallops with a curry vinaigrette

Lamb vindaloo served with a cucumber and mint raita

Saffron rice pilaf

Ginger and green bean sauté

Tomato, onion and sweet corn sambals

Dessert

Cardamom kulfi served with toasted almonds and a pineapple relish