Private Dinner
“Singgang”Light and flavourful seafood broth with kesum leaf,tamarind and lemongrass served with bread rolls
Main Course
Oven roasted chicken tandoori roulade
Braised lamb casserole with olive, garlic and rosemary
Pan seared red snapper fillet with lemon herbs butter sauce
Stir fried salted egg yolk prawns
Braised spring vegetable parcels with bean curdin oyster sauce
Buttered pilaf rice
Steamed fragrant white rice
Dessert
Soursop panna cotta with lime mint jelly
Freshly brewed coffee and tea
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