TABLESCAPE Hearty appetites should love Tablescape’s Christmas buffet. The glorious spread includes Seafood on ice – Boston lobster, poached prawns, snow crab as well as salmon, tuna and octopus sashimi alongside freshly shucked oysters. For chef a la minute, there’s foie gras with balsamic and pistachios and lobster blinis with avruga caviar. A carving station serves up roast chicken and a prime ribs roast.
RESTAURANT GAIG Executive Chef Marti offers four different a-la-carte specials this year, a robust seafood bisque, monkfish tail with salsa verde and clams; stuffed squid stew; and a classic Catalan Christmas dish of roasted stuffed spring chicken – boneless and filled with a flavoursome fusion of pork belly, black winter truffle, pine nuts, raisins and dried apricots.
PATH Savour a curated menu full of exquisite bites where deep, soulful Asian flavours are elevated with masterful French culinary techniques. Think hairy crab roe with a savoury soy custard; Brisbane quail drumlets; and ribs, marrow and tendons of Australian wagyu beef braised to melting tenderness in the Canton Style Pot Au Feu.
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