I was excited to try out my culinary skills and also impress my guest with an exciting five-course menu. This was a seafood based menu and was paired with fragolino duchessa lia sparkling wine. This menu took 2 hours to complete because I wanted my guests to have a break in between each course as well as to give them time to chat.
The amuse bouche was a mimosa and prawn pancake with cocktail sauce. The mimosa was a combination of sparkling wine and orange juice. The prawn pancake was deep fried tempura battered prawns served with cocktail sauce. This was a good start to the first course.
The second course was a carrot ginger soup with dill as a garnish with salted whipped butter and toasted bread. The soup was a little heavy but the bread and butter cut through the heaviness.
The palate cleanser was a mango-lemon sorbet to cleanse the palate before the main course and to cut through the heaviness of the soup. It had a light and summery taste.
The third course was a Ceasar salad which consisted of grilled spicy chicken, lettuce, honey coated macadamia nuts, radish, and an Italian dressing. This brought out the freshness of a light salad to refresh the palate after the cold sorbet.
The main course was Honey glazed salmon with potato puree, Chinese vegetable fried rice, and tartare sauce. The salmon was pan-fried and glazed with honey toward the end of the cook. The potato puree was smooth and creamy. The Chinese vegetable rice brought out the Asian cuisine elements like soy sauce and stir-fry vegetable taste.
The dessert was a combination of white chocolate and milk chocolate mousse, with orange segments and strawberry garnish. The chocolate mousse was creamy and smooth and paired well with the mimosa and was a nice way to end the meal.
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