Sautéed head on prawns, coated in a Singapore black pepper sauce. Garnished with eggplant puree and a wilted romaine and cilantro salad.
Lightly dressed tuna belly. Garnished with crispy purple potatoes, cilantro micro greens, quail egg and caviar. Served with a lychee mustard sauce.
Caponata stuffed hand made pasta, served with a rich rosemary cream sauce and a crispy parmesan chip.
Served with a savory miso sauce, a medley of roasted eggplant, shitake mushrooms, cippolini onions and green beans.
Served with pandan ice cream and caramel sauce.