This 7-course dinner brings together Chef Raymond Yeung (Cantonese Cuisine, Hong Kong) and Chef Alex Ensor (Western Cuisine, New Zealand), combining their styles into a cohesive menu that balances Cantonese techniques with modern Western flavors.

Rate: Php 4,988 per person

7-COURSE MENU

Amuse-Bouche
Golden Taro Puff
Soft Boiled Quail Egg, Tobiko

First Course
Lemongrass-Cured Salmon
Beetroot & Star Anise Jus, Black Sesame Seeds, Salmon Roe, Fennel Fronds
Félix Solís, Duet Mousseux Abbuoto Rosé, La Mancha, Spain

Second Course
Foie Gras Parfait
Sauternes Jelly, Raspberry & Pink Peppercorn Coulis, Brioche Tuile
Monasterio de Las Vinas, Macabeo, Aragon, Spain

Third Course
Chinese Herbed Braised Duck
Homemade Preserved Kiat Kiat, Plum Sauce

Fourth Course
Oven Roasted New Zealand Lamb
Over Roasted Style Hong Kong Curry, Eggplant, Chili Oil
Anakena Tama, Reserva Especial, Cabernet Sauvignon, Cachapoal Valley, Chile

Pre-Dessert
Citrus Curd, Yogurt Foam
Passion Fruit

Dessert
Snowy Mooncake
Caramel Pineapple, Madagascan Vanilla Custard
Coffee and Tea