Hokkaido Sea Scallops And Blue Lobster Ocean Carpaccio, Caviar With Citrus And Extra Virgin Olive Oil PearlsThe sweet, delicate flavours of Hokkaido sea scallop and blue lobster are accented with lemon juice to imbue the dish with a citrussy note. Add extra virgin olive oil pearls for a peppery-floral hint, and Beluga caviar for a briny depth.
Turbot Confit And Smoked With White Truffle Nantais SauceSwap your usual Christmas fowl for turbot. The mild flavoured fish soaks up the creamy, buttery notes of the white truffle nantais sauce beautifully.
Saffron White Poached Pears With Star Anise And Caramel Sugar SpunFeast your eyes on these colourful poached pears and the accompanying beautiful caramel sugar spun masterpiece.
Tiramisu With Speculoos Biscuit CrumbleCreamy rich mascarpone mousse, bitter-sweet almond, fragrant coffee, aromatic spices and a crunchy Speculoos biscuit crumble, what not to love about this dessert?
Peruvian White Asparagus, Flower Garden Salad, Seville Orange Gel And Truffle Crème FraîcheThe white asparagus has a bitter-nutty-earthy profile that makes it a chef’s favourite. Here, it’s wonderfully paired with citrusy orange gel and truffle-scented crème fraîche.
Festive Spice Sous Vide Duck Breast With Ultracrispy Skin And Cassis JusThe Barbary duck is thin-skinned, low in fat and has deep red, mildly gamey meat. Coupled with aromatics of orange zest, crushed fennel seeds, cloves, thyme and ginger, it is a dish that will have your guests clamouring for more.
Sesame Shrimp ToastFresh prawn paste, black and white sesame seeds, and a sweet-tangy chilli sauce make for a dim sum staple that’s equal parts crunchy and addictive.
Apple Shiso TartletThe quintessential Japanese herb lends a certain peppermint-like note to the airy Chantilly cream, keeping the tartlet light and gentle.
Chicken Bresse with Textures of TurnipThe ‘Queen of Chickens’ has a flavour that speaks for itself; roasted simply and paired with the earthiness of yellow turnips.
Fresh MorelsA dilation of the soul of the forest, this dish from La Dame de Pic best accentuates the earthy flavours of the highly prized morels.
Chocolate Raspberry SacherIn Raffles Afternoon Tea’s version of the classic Austrian cake, tart raspberry marmalade cuts through the richness of Gianduja and Guanaja.
Okra, Tiger Prawns & Arctic Shellfish with Soy Sauce VinaigretteCrisp seafood and gooey okra lend an array of textures to the appetiser, complete with an umami-laden sauce to seal the deal.