SQ68 SIN-BKK Dec'06
Dinner
Appetizers
Tian of crabmeat with corn kernels and sundried tomato
Corn nage with olive oil and aged-balsamico
Main Courses
Roasted lamb rack with rosemary jus, ratatouille, pesto sauce and fondant potatoes
Exclusively created by Matthew Moran of Aria Restaurant, Sydney
Or
Pha naeng moo
Pork in peanut red curry sauce served with brinjal and dried shrimp salad, steamed rice
Or
Pan fried seabass with lobster sauce, braised young leek, fava beans, and buttered new potatoes
Fresh Fruit
A selection of fresh fruit
From the Bakery
Oven fresh rolls with a choice of extra virgin olive oil or butter
Garlic Bread
Hot Beverages
Freshly Brewed Coffee
Espresso or Cappuccino
Selection of Tea
SQ68B SIN-BKK (D3) 24-1.1 12-01FC
Dinner
Appetizers
Tian of crabmeat with corn kernels and sundried tomato
Corn nage with olive oil and aged-balsamico
Main Courses
Roasted lamb rack with rosemary jus, ratatouille, pesto sauce and fondant potatoes
Exclusively created by Matthew Moran of Aria Restaurant, Sydney
Or
Pha naeng moo
Pork in peanut red curry sauce served with brinjal and dried shrimp salad, steamed rice
Or
Pan fried seabass with lobster sauce, braised young leek, fava beans, and buttered new potatoes
Fresh Fruit
A selection of fresh fruit
From the Bakery
Oven fresh rolls with a choice of extra virgin olive oil or butter
Garlic Bread
Hot Beverages
Freshly Brewed Coffee
Espresso or Cappuccino
Selection of Tea
SQ68B SIN-BKK (D3) 24-1.1 12-01FC
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