Calamari and spring onion crisp dusted in "seven-flavor spice" sichimi and served with two more dragons: wasabi cream and srirachi for a heat that's easy to handle. Warm not hot!
Sesame Crusted Salmon
Black and white sesame crusted salmon filet with chef vinaigrette and carrot and daikon radish julienne.
Champagne Poached Shrimp
Six massive prawns gently poached in Champagne and then quick-chilled. Served with perfectly balanced horseradish cocktail sauce.
Rose Champagne cheese Plate
Meticulously paired with one of our stellar Rose Bubble options: Strawberries, marscapone and chef selected accompaniments
Molten Chocolate
Raspberry sauce, vanilla ice cream and white chocolate straws