G3

• Chicken Souvlaki – Yogurt-marinated chicken skewers, tzatziki, hummus, roasted zucchini/eggplant/peppers, Greek salad, warm pitas.
• Soft Shell Crab Tacos – Beer-battered crab, mango salsa, pickled red onion, Mexican slaw, spiced buttered corn.
• Pulled pork bao buns – Hoisin-ginger pulled pork, spicy slaw, Asian noodle salad.
• Seared Yellowfin Tuna poke bowls – Black sesame tuna, light teriyaki, sushi rice, zucchini noodles, edamame, pineapple, seaweed salad, pickled ginger.
• A choice of wasabi mayo, sashimi, sriracha or sweet and tangy soy glaze.
• Moules-Frites – Mussels in white wine parsley cream sauce, parmesan truffle fries, crusty bread, lemon-vinegar tomato/red onion salad.
• Lobster Tail Salad – Lobster tail, lemon-soaked fennel, arugula, tarragon butter dressing.
• Sweet Potato Gnocchi – Fresh sweet potato gnocchi, creamy sage butter sauce, cherry tomato & caper focaccia.

• Balsamic Glazed Short Rib – Slow-cooked short rib, fondant potatoes, lemon-fried tender stem broccoli.
• Chicken Saltimbocca – Cheddar and sage-stuffed chicken breast, prosciutto wrap, creamed spinach, roasted baby carrots.
• Seabass – Pan-fried sea bass atop creamy mushroom and asparagus risotto.
• Pizza Night – Fresh dough and basil-tomato sauce, cooked on board with portable pizza oven.
• Toppings: Mozzarella, feta, cheddar, blue cheese, pepperoni, chorizo, ham, nduja, mushroom, onion, peppers, pineapple, spinach, arugula, roasted pear, toasted walnut, chilli honey.
• Mint Chimichurri Lamb – Grilled lamb cutlets, garlic potato purée, blistered cherry tomatoes.
• Thai chickpea coconut curry – Thai coconut yellow curry with chickpeas and peppers, jasmine steamed rice, homemade garlic naans.
• Seafood Paella – Slow-cooked Spanish Galician-style seafood paella using seasonal seafood catches.

• Mango mousse cheesecake – Vanilla coconut crust topped with sweet mango mousse.
• Malteser tiramisu – Crunchy twist on the classic Italian coffee-cocoa cream dessert.
• Dark Chocolate Ganache tarts – Individual tarts with salted caramel topping.
• Freshly Baked Lemon Pavlova – Lemon meringue pavlovas with fresh berries and cream.
• Poached Pear – Cherry wine-poached pear, whipped mascarpone, red currants, honey, toasted almond.
• Red Velvet Cake – Three-tiered red velvet cake with cream cheese frosting.
• Crema Catalana – Citrus custard with hardened brown sugar topping.

Special requests are welcome ahead of time.

• Sea Bass Ceviche – Spicy lime ceviche stack, crushed avocado base, homemade plantain chips.
• Zucchini fritters – Spiced, breadcrumbed, twice-fried; served with spicy lime mayo.
• Scallops Rockefeller – Grilled scallops, parmesan breadcrumb crust, sweet chili jam.
• Sushi Rolls – Salmon, tuna and shrimp rolls with sushi rice, avocado, cucumber, sesame.
• Baked camembert – Rosemary-garlic camembert, fig jam, mini basil oil focaccia toasts.
• Charcuterie board – International cheeses, cured meats, nuts, olives, mango chutney, oregano crostinis.
• Garlic and Chilli Shrimp a pil-pil – Tiger shrimp in sizzling garlic-chili oil, lemon, fresh baked bread roll.

Chef’s Style & Influences

Mediterranean, Asian, and Mexican influences, with seafood, fresh herbs, spice, and house-baked breads.