RM 8,000 for 40 pax; including transportation,
china plates and cutlery, one chef and two helpers

Asparagus and White Truffle Soup

A smooth soup of asparagus and leeks with white truffle
oil drizzled on top, served with poppy seed fleuron

Fried Crab Claws with Coriander

Succulent crab claws sautéed in garlic,
coriander and lemon butter

Braised Veal Paupiettes

Tender escallop of veal filled with pine nuts and green pepper farce, slowly braised in Marsala wine sauce with
a pinch of Cayenne pepper

Strawberry Cheese Tart

A thin pastry case with light cream cheese filling topped
with strawberries and passion fruit coulis

All prices are subject to 10% + 5% Tax & Service charges