CONCEPT

The menu was based on key ingredients in each of the four flavours; Lift (Red Berries & Sarawak), Soothe (Scarlet Apple & Sage), Protect (Ginger & Peppercorn), and Arouse (Passionfruit & Habanero). We began the night with small bites featuring the Savoury Potato Donut and Fresh Oysters topped with pickled apple brunoise and chive herb oil. Next, each guest had the choice of Tender Short Rib Curry or Markbled Kombu Halibut with Green Curry for their main dish with Golden Fried Rice served down the table to share. The meal ended on a G-Spot Ice Cream Parfait layered with passionfruit, blueberry compote, turmeric ginger meringues and peppercorn shortbread.