PRE-DINNER RECEPTION
Perrier-Jouët Champagne
 
APPETISER PLATTER
CARAMALISED MUSHROOMS
served in kratong tong - a crispy pastry cup
CHILLIES STUFFED WITH BLACK SESAME
served in a banana cup
LEMONGRASS CHICKEN SKEWER
grilled chicken wrapped around a lemongrass stick
SEAFOOD CAKE
minced prawns, fish, squid and crabmeat, grilled in a banana leaf
2012 F. Thienpont Blanc
**
SOUP
RED TOM YAM
with prawns and assorted mushrooms
BAMBOO FUNGUS SOUP
with assorted mushrooms and wolfberries
**
MAIN COURSES
TOMATO RICE CAKES
rice cakes with mashed tomatoes, served with fresh vegetables and hang lay – a northern yellow curry
GRILLED SALMON
marinated with aromatic thai herbs and served with green curry reduction
2013 Los Vascos Grande Reserve
2012 Pont des Arts Saint Emilion GC
**
DESSERT PLATTER
ASSORTED RICE BALLS
with young coconut
DEEP-FRIED BANANA FRITTER
coated with young rice
TARO CAKE
served with coconut ice cream
 
coffee by punto italia xspresso
newby tea selections