Roasted pork, poached fondant potato, cauliflower cheese and poached apples.

Smoked salmon paired with anchovy cream cheese butter paired with aniseed purple flower cauliflower salad.

Tortellini with roasted butternut squash filling, infused with lime and coriander, served in a butternut squash and pumpkin velouté​.

Black Sesame ‘French Toast’, Black Sesame Cream Cheese Sorbet, Lime Coulis, Cream Cheese Paste, Cream Cheese Crumble, Sesame Tuile and Lime Foam​.

Lamb, pea puree, crispy potato, baby leek and pearl onion, complemented with a light and creamy mushroom sauce.

Sweet, sour and savoury flavours come together with this chicken liver parfait dish with a ginger sable and salted potato tuille.

Pan roasted salmon, served in a fennel soup, complemented with fennel, zucchini, potato and pearl onion​.

Soft Baked Cheesecake on Chocolate Biscuit Cuillère, Coffee Cremeux and ​ Orange Cream Cheese Chantilly.​

A bold, modern twist on fried chicken infused with kimchi flavours. Featuring spicy fermented cabbage balanced by mild, tender mozzarella, this dish reinterprets a Korean classic with innovative elements for international cuisine lovers.

Carrot- Cream Cheese- Croissant .

Southeast Asian-inspired fusion focusing on traditional flavours like coconut, tropical fruits, and fragrant elements like pandan. Balanced creamy textures and bold spice profiles elevate this dish to suit contemporary dining scenarios, presenting a blend of heritage and innovation.

Mr blueberry features a layered viennoiserie, and choux filled with blueberry cream and has a blueberry jelly hat to match.