Hors d’oeuvres
- Smoked salmon toasts
- Nam-sod-moo
- Chicken satay
- Cheese sticks
Dinner
- Bacon wrapped beef fillet with blue cheese butter and fennel salad
- Diablo chicken with sauteed snow peas and fresh green salad
- Grilled scallops with Tom-ka-gai, jasmine rice and seaweed salad
- Braised lamb and mushrooms with Yorkshire pudding and arugula salad
Desserts
- Grilled pineapple with caramel sauce
- Brownie tarts with raspberry sauce
- Caribbean rum cake with whipped cream
- Peach crumble with ice cream