Christopher Wong

Foie Gras and Citrus Marmalade on French toast, Honey Creme Fraiche and Sherry reduction

Tian of marinated Red Shrimp with Papaya, Cucumber and Lumpfish Caviar

Pork Belly Montaditos with Garbanzo Bean Puree and Sherry-honey lacquer

Caramelised Tomato stuffed with Thirteen Flavours, Star Anise Ice Cream and Pistachio Parline

Pineapple & Coconut Napoleon with Blueberry Lavender sauce, Pineapple Sorbet

Tuna tartare with Bloody Mary sorbet

Chilled Lemon Grass and Coriander Vichyssoise

Baked Brown Croaker with Tabblouleh salad and Red Capsicum Ragout, Tapenade, Onion crisp

Fillet of Yellow Croaker with Crisp Potato Scales, Spinach and Bouillabaisse sauce

Salad of Buffalo Mozzarella, Candied Orange Peel, Orange and Beetroot Carpaccio with Walnut Vinaigrette

Tarte Tatin of Mango, Coconut, White Chocolate & Tapioca beads, Mango Sorbet, Chocolate sauce and Mango & Rum sauce