Salmon-pink. Elegant, floral bouquet with delicate pomegranate and cut red apple. Fine, creamy mousse with a punch of juicy, rich berries. Smooth, bone dry finish enhanced by lingering berry notes.
Charred squid with tamarind and pineapple salsa, creamy prawn and avo cocktail with spiced lime wedges, salmon with crispy skin crackling and wild rice, sesame-encrusted seared tuna, charcuterie board featuring parma ham, prosciutto and saucisson sec.