MENU
1. Hors d’oeuvre - Melba toast, duck liver and cognac pate with caramelised orange
2. Soup - Honey roasted pumpkin soup
3. Appetizer - Mango spheres with a soy chilli
4. Salad - Fleischsalat with rye
5. Main - A glass of milk
6. Dessert - Strawberries with cultured cream, mint coulis and brown sugar sable
7. Mignardise - Black sesame tang yuan