Peter Ansell - Personal Chef
60@60

MENU 5

7 Course

Green Tea Jellied Moussoline

Chinese Duck Broth

Salmon Fillet, Dill, Orange Zest

Duck, Chicken & Truffle Terrine, Sauce Gribiche

Roast Coral Trout, Asparagus, Beurre Blanc, Caviar Crème Fresh

Shredded Spiced Pork, Pomme Ecrasse, Chefs Slaw

Chocolate Ganache, Chocolate Mousse, Goats Milk Ice Cream