Buffet

Tartar Salmon With Avocado Ceviche

Small diced Salmon mixed with citrus juices and herbs, dill, cilantro and flavored with cucumber

Marinated Kale and Fried Goat cheese balls

Marinated kale, avocado, mixed roasted nuts, sun dried tomatoes, shredded beetroot toped with warm goat cheese balls

Thai Beef Salad

Mixed Lettuce, asparagus, cucumber, cilantro, sesame seed, cherry tomatoes served with sriracha lime dressing

Appetizers

Mushroom Vol Au Vent

Ravioli Pesto with heirloom tomatoes

Messy Maki

Vegetarian Maki roll topped with fried beetroot

Cheese Balls

Marinara Sauce with cheese warm cheese balls served in Jar

Kebbe Balls

Lebanese mixed burghul and meat topped with muhamara and yuzu eggplant

Selection of Bread & Butter

Live Carving Station

Beef Brisket served in Bao Buns

Condiments

Pickled Red Cabbage , BBQ sauce, Jalapenos, Chips Sticks

Main Courses

Beef Wellington

Dijon mustard tenderized tenderloin coated with duxelle paste and cover with puff pastry, served with Green peppercorn sauce

Seabass Meuniere

Lemon Butter sauce coated Seabass

Oriental Chicken

Oven Roasted Oriental chicken served with oriental rice and gravy

Dessert

Selection of Mini Tarts

Banoffee, Chocolate, Strawberry, Kiwi

Selection of Mini Éclair

Chocolate, Mocha, vanilla

Tiramisu Blueberry Shots

Apple Crumble Mini Bites

Fresh Fruit Cuts

Beverage

Soft Drinks

Water