Aperitif

Marinated scallops, chutney and tomato gravy, crispy biscuit with fennel mousse

Pan seared redfish, open ravioli, mix of mushrooms, sauce of lobster and fermented porcini mushrooms

Pan seared turkey with Baharat spices, Jerusalem artichoke, oca, parsley root, parsnip, fondant potato

Mousse of acai berry, yogurt, origin chocolate Vietnam 78%

Coffee with Christmas cake