Our catering menus are thoughtfully crafted to bring elegance, creativity, and exceptional flavour to every event. From refined multi-course plated dinners to beautifully presented buffet and canapé selections, each menu has been designed to offer a memorable dining experience for you and your guests. We believe every celebration is unique, so our menus can be tailored to suit your vision, preferences, and dietary needs. Our chefs also adapt dishes seasonally to showcase the finest available ingredients, ensuring each menu reflects both quality and freshness. We would be delighted to work with you to create a menu that perfectly complements your wedding or special occasion.
FIRST COURSE
DUCK CONFIT CRÊPE WITH HERBED CREAM CHEESE AND CANDIED HAZELNUTS
SECOND COURSE
LOBSTER THERMIDOR MOUSSELINE WITH GINGER JELLY
MAIN COURSE
MASSAMAN-BRAISED LAMB SHANK WITH BUTTERNUT SQUASH–LEMONGRASS PURÉE AND YAM FONDANT
DESSERT
PINK POMELO AND HONEY GANACHE WITH CONFIT LEMON AND HONEY MOUSSE
1ST COURSE – STARTER (SHARED)
MEDITERRANEAN GARDEN TABLE
CHARRED SOURDOUGH & ROSEMARY FOCACCIA
WHIPPED RICOTTA, LEMON ZEST, THYME
BURRATA, HEIRLOOM TOMATOES, BASIL OIL
BEEF TARTARE, CLASSIC SEASONING, GRILLED BREAD
ROASTED CAPSICUM & MARINATED ARTICHOKE, HERB DRESSING
2ND COURSE – WARM SHARING PLATES
CHEF'S SMALL PLATES
CRISPY POLENTA, PARMESAN, MUSHROOM RAGÙ
BAKED EGGPLANT PARMIGIANA
CHICKEN CROQUETTES, SMOKED PAPRIKA AIOLI
3RD COURSE – MAIN (FAMILY-STYLE FEAST)
PROTEINS
SLOW-ROASTED BEEF STRIPLOIN, RED WINE SHALLOT REDUCTION
CRISPY SKIN CHICKEN, GARLIC CONFIT & JUS GRAS
DUCK LEG CONFIT, ORANGE GLAZE
SIDES
TRUFFLE MASHED POTATOES
HONEY-GLAZED CARROTS WITH THYME
CREAMED SPINACH, NUTMEG
SHAVED FENNEL & APPLE SALAD, LEMON DRESSING
4TH COURSE – DESSERT
MODERN EUROPEAN DESSERT SELECTION
VANILLA PANNA COTTA, BERRY COMPOTE
DARK CHOCOLATE MOUSSE, OLIVE OIL & SEA SALT
COCONUT LEMON CHEESECAKE
THREE COURSE THAI MENU
STARTER
POMELO & HERB SALAD WITH SEARED SCALLOP
ROASTED COCONUT, LIME LEAF, PALM SUGAR DRESSING
MAIN COURSE
SLOW-BRAISED BEEF CHEEK MASSAMAN
ROASTED BABY POTATOES, TAMARIND GLAZE, CRISPY SHALLOTS
OR
PAN-SEARED ANDAMAN SEA BASS
GREEN CURRY EMULSION, THAI BASIL, CHARRED BABY EGGPLANT
DESSERT
COCONUT PANDAN PANNA COTTA
MANGO, LIME ZEST, TOASTED SESAME COCONUT CRUMBLE
