LONG LUNCH
March 28– 29, 2026
AMUSE BOUCHE
ENTREE
Heirloom Beet
Goat Cheese – Orange Jus
INTERMEDIATE
Chilled Fish
Ikura – Green Herb Sauce
OR
Grilled Prawn
Asian Vinaigrette – Mesclun
MAIN COURSE
Pan-Fried Sea Bass
Crushed Potatoes – Romaine – Mustard Cream Sauce
OR
Entrecôte of Beef
Potato – Carrot – Jus
DESSERT
Nougat Glacé
Whipped Cream – Honey & Nuts
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4 Courses – 240,000 Ks p.p.
3 Courses – 199,000 Ks p.p.