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.
This story is from the December 2022 edition of Golf Asia.
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This story is from the December 2022 edition of Golf Asia.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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