Kitchen 1818

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

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

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

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

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Pineapple & Coconut Napoleon with Blueberry Lavender sauce, Pineapple Sorbet

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Tuna tartare with Bloody Mary sorbet

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Chilled Lemon Grass and Coriander Vichyssoise

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

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

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

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

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