Dîner De FleursSpring

By Chef Hamed

The Orchid

Amuse BoucheGoat Cheese Biscuit, Acacia Honey Comb, Macadamia Nut

Pairing: NV Veuve Clicquot, Yellow Label Brut, Champagne, France

StarterKing Scallop Ceviche, Sweet Mango e Ginger Marinade, Coriander

Pairing: Sauvignon Blanc, Shaw and Smith, Adelaide Hills, Australia

Appetizer Watercress Mousse, Golden Tofu, Black Olive Crumble

Vegetarian Watermelon Carpaccio, Salted Aged Ricotta, Smoked Edamame Beans

Pairing: 2016 Whispering Angel Rosé, Côtes de Provence, France

Delight Mediterranean Wild Langoustine, Purple Potatoes Mash, Brut Wine Demi-Glace

FishGrilled Soya Sauce Swordfish, Fresh Herbs Breadcrumb, Sundried Cherry Tomatoes

Pairing: 2016 Bouchard Pere et Fils, Macon Rouge, Burgundy, France

MeatCorn Fed Wagyu Rump Shabu, Chimichurri, Broccoli Slow Cooked

Pairing: 2015 Mitolo, Jester Shiraz, McLaren Vale, Australia

DessertYoung Coconut Sorbet, Raisin Toasted Bread, Cherries Tapenade

Pairing; 2016 La Spinetta, Moscato d'Asti, Piedmont, Italy