COMBINATION HOT ENTREES

Mini Pork Cups, Sesame Prawn Toast, Spring Rolls

SOUP

Chicken with sweet corn soup

THAI PRAWNS HOT POT

Peppercorn, lime leaves, basil leaves and kacha blended together then cooked with prawns in a clay hot pot

SPECIAL FRIED RICE

BEEF WITH COMBINATION VEGETABLES

Sliced beef cooked with spring onions, ginger, sesame oil and soy sauce, surrounded with mixed vegetables

- CHANGE OF BOWLS -

SZECHUAN CHILI CHICKEN

Sliced chicken cooked with capsicums, onions and spring onions in a chili bean sauce

SPECIAL FRIED RICE

PORK WITH MANDARIN SAUCE

Pork pieces lightly battered and tossed in a mandarin sauce

MIXED BERRY ICE CREAM WITH FRESH FRUITS

PERCOLATED COFFEE OR TEA

AFTER DINNER MINTS

APPETISER

GRILLED BEEF  SALAD – THAI STYLE

ENTREES

Dim Sim, Veg Spring Roll, Satey Chicken Sticks

SOUP

Crabmeat with Sweet Corn Soup

MAIN COURSE

SINGAPORE BUGTAILS

Morton bay bugtails cooked in a Singapore chili sauce – LITTLE SPICY

SPECIAL FRIED RICE

STEAMED DUCK WITH MUSHROOM AND CHINESE VEGETABLES

Sliced steamed duck serves with mushrooms and Chinese vegetables

- CHANGE OF BOWLS -

SIZZILING MONGOLIAN LAMB

A unique, Mongolian dish of tender fillets of lamb and succulent leek. Chili and Tasty, served on a sizzling platter

STIR-FRY NOODLES WITH VEGETABLES

SALT & PEPPER ROBARRA BARRAMUNDI

Whole barramundi, butterfly cut, lightly floured, fried; and then tossed in with garlic, fresh chilli and spring onions    

STICKY DATE PUDDING

PERCOLATED COFFEE OR TEA

AFTER DINNER MINTS