THE HEARTY SEAFOOD FEAST
~ 3 course meal ~
Cod Fillet Salad
A delicious salad with the unique combination of a poached cod fillet and soft-boiled eggs drizzled in the chef’s special sweet and tangy mustard sauce with herbs and olive oil.
Pea and Broccoli Soup
A beautiful green and healthy recipe, the velvety texture of this flavourful soup is attained by sautéing fresh peas and broccoli, roasting and simmering the produce in a special vegetarian stock.
Premium Butter Poached Butterfly Prawns
(4 pieces approx. 50 grams each)
Premium tender prawns butterflied and poached in butter to perfection, served with the chef’s signature black pepper sauce (cognac based). This speciality is known for its sweet and peppery flavours, and its aroma.
Breaded Fish (1 large or 2 medium pieces)
A crowd-favourite, this dish consists of black pomfret coated in breadcrumbs, lightly pan-fried in oil and oven grilled to a crispy golden. The meat is soft and tender on the inside, and served with an aromatic saffron sauce.
Oven baked rice with generous layers of mushrooms and fragrant rice, and a surprise element: premium cheese!
|Cod Fillet Salad||Served in room temperature. To serve warm, microwave on 300 watts for 10 seconds.|
|Pea & Broccoli Soup: MICROWAVE||Microwave on 1000 watts for 1 minute.|
|Breaded Fish: MICROWAVE||Microwave at 800 watts for 20 seconds.|
|Premium Butter Poached Butterfly Prawns||Prawns to be served in room temperature. To reheat sauce, microwave on 800 watts for 20 seconds.|