Dinner

Starters

Butterfly prawn with potato and edamame salad, fava bean and capsicums

Mixed salad with citrus vinaigrette

Main courses

Stewed pork belly with preserved vegetable, steamed jasmine rice and broccoli with ginger julienne

Grilled Australian prime beef tenderloin with béarnaise sauce, new potatoes, buttered romanesco and roasted carrots with parsley and black pepper

Sauteed ling fillet with spring onion, steamed jasmine rice, Shanghainese pak choy with chlli

Saffron fettucine with spinach, shiitake and roasted red pepper sauce

Cheese and Dessert

Fourme d’Ambert, Arenberger, French Brie

Fresh seasonal fruit

Raspberry swirl cheesecake with raspberry coulis

Tea and Coffee

Pralines

Snacks

Wild mushroom and ricotta cheese pie with grilled zucchini and salad

Hong Kong style egg tart

Shui gaw in noodle soup

Braised beef shank in clear noodle soup

Ice cream

Brunch

Starters

Orange or apple juice

Mango and passion fruit smoothie

Fresh seasonal fruit

Fruit yoghurt

Bircher muesli

Assorted cereals

Main courses

Omelette with creamy beans, pan-fried Lincolnshire park sausage, back bacon, potatoes and vine ripened tomato

Dim sum with chili sauce
Asparagus dumpling, seafood and kung choi dumpling, beef meatball, mini vegetarian glutinous rice wrapped in lotus leaf

Dace fish julienne with pak choy congee and stir-fried egg noodles with vegetables

Bread basket

Assorted breakfast bread served with preserves, honey and butter

Tea and coffee