Buffet Menu
1

Cold Dishes: 

Thai Chicken and Coconut Salad
Chicken breasts poached in coconut cream, fish sauce and palm sugar, then cooled and shredded
with shallots, lime leaves, lemongrass, coriander, chillies, mint and ground peanuts 

Vietnamese Prawn and Glass Noodle Salad
King prawns in a salty, sour, sweet, and headily spiced sauce with ginger, garlic and chilli, mixed
with beansprouts, coriander, sugar-snap peas and noodles 

Sweet and Sour Cabbage Salad (V) 

Hot Dishes: 

Sake Fillet Steak and Rice
Cardamom flavoured rice topped with finely sliced rare and rubied ribbons of meat 

Thai Coconut Prawn Satay with Sweet Chilli and Coriander Sauce
King prawns dipped in coconut and oven-baked

 Grilled Salmon on Lemon Grass Skewers with Sour Cream Sauce
Salmon cubes marinated in honey and pomegranate syrup 

Chinese Sticky Ribs
Meaty spare ribs marinated in pineapple juice, molasses, soy sauce, star anise, cinnamon,
ginger and chilli, very slowly cooked for meat free-fall 

Special Fried Rice (V) 

Pak Choi with Ginger and Garlic (V) 

And for pudding: 

Rose-scented Syllabub with Cointreau and Pistachios,
Passionfruit Crème Brulee or Coconut Slab Cake with Lychees,
mango and pineapple