CONFRERIE DE LA CHAINE DES ROTISSEURS
“INTRONISATION GRAND GALA DINNER”
WESTERN SET DINNER MENU
THURSDAY, SEPTEMBER 23, 2004
DAMAI ROOM
Poached prawns with green tea soba, fresh oysters with chilli sauce,
tuna salmon and octopus sashimi, yabbie with wasabe mayo
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Lobster and mung bean noodles in superior stock
2003 Virgin Chardonnay, Trevor Jones, Borossa Valley
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Pigeon skin and braised foie gras with raisin sauce on beancurd
skin, lycee and chickpea salad, braised pigeon in potato basket
2001 Merlot, Eden Crest, Irvine, South Australia
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Strawberry and black pepper granite
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Braised lamb rack, french beans in X.O. sauce and mango chutney
with mint sauce
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Warm almond cream with hasma and papaya puree in old coconut
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Coffee or Tea
Ice pralines