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  • Seamstress Express Lunch October 2011

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    David Hobbs
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    Pan seared wild harvest scallops stuffed with tailor made XO on poached iceberg lettuce or Pods of snake bean and golden sweet kumara poached in won ton pastry, green pea and coriander puree, tobiko roe. Roast duck with sweet pickled lemons on perfumed rice and blanched choy sum. Dessert Palm sugar and vanilla bean panna cotta with strawberry and mint macerated in balsamic syrup.

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    Pan seared wild harvest scallops stuffed with tailor made XO on poached iceberg lettuce or Pods of snake bean and golden sweet kumara poached in won ton pastry, green pea and coriander puree, tobiko roe. Roast duck with sweet pickled lemons on perfumed rice and blanched choy sum. Dessert Palm sugar and vanilla bean panna cotta with strawberry and mint macerated in balsamic syrup.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    319 views1 page

    Seamstress Express Lunch October 2011

    Uploaded by

    David Hobbs
    Pan seared wild harvest scallops stuffed with tailor made XO on poached iceberg lettuce or Pods of snake bean and golden sweet kumara poached in won ton pastry, green pea and coriander puree, tobiko roe. Roast duck with sweet pickled lemons on perfumed rice and blanched choy sum. Dessert Palm sugar and vanilla bean panna cotta with strawberry and mint macerated in balsamic syrup.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
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    of 1

    Express Lunch Menu

    Entre
    Pan seared wild harvest scallops stuffed with tailor made XO on poached iceberg lettuce or Pods of snake bean & golden sweet kumara poached in won ton pastry, green pea & coriander puree, tobiko roe

    Main
    Pan seared Market Fish of the Day, tamarind dressed herb salad, coconut milk & tahini tossed soba noodles in a vegetable broth or Caramelised red miso Pin-Tung eggplant on chili salt tofu & blanched canton greens, toasted sesame seeds or Roast duck with sweet pickled lemons on perfumed rice & blanched choy sum

    Dessert
    Palm sugar & vanilla bean panna cotta with strawberry & mint macerated in balsamic syrup. or Rhubarb and marscapone filled pancakes, crumbed rhubarb candy, persian fairy floss with pistachio ice cream

    Choice of 2 courses & a glass of wine

    35.00

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