BNE-DOH:

Gippsland beef tenderloin with herb jus, creamy polenta, baby bell pepper and asparagus.

Roast chicken breast with preserved lemon reduction with potato gratin, almond green beans and confit cherry tomato.

Western Australian crayfish with ginger soy sauce, steamed jasmine rice and Asian sautéed vegetables.

Slow-roasted vegetable cannelloni with Pomodoro, mizuna salad, tomato, basil and Parmesan.

DOH-ZRH:

Chicken cordon bleu with country style potato mash, asparagus, broccolini and gravy.

Fregula Sarda risotto with parmesan cream, sauteed mushroom and green asparagus.

Grilled black Angus beef fillet with herb jus, truffle dauphinoise potato and seasonal summer vegetables.

Lobster thermidor with herb mash potato, baby carrot and Brussels sprouts.

Qatari hamour mashkool with spiced yoghurt, basmati rice, black lemon and crispy onions.