Freemasonry regular luncheon catered by the CheF&B

Grilled salmon in sweet and sour jus reduction a la badian

Our Pan - Asian spring rolls, inspired by Thailand , Philippines and Singaporean cuisine

Boneless lamb leg, stuffed with dried fruit ( dates, apricot, cashew nuts) and herbs

From Malaysian, Indonesian , Indian, Singaporean, Philippines inspired Pan - Asian favorites that can be provided by the CheF&B

Our duck terrine is a rich mixture of duck meat, pancetta, spices, herbs steam into perfection

Traveling all the way to the winery or private chateau in the heart of Luberon, Chateau de Reynats

One of our guest favorite fish menu accompanied with steamed seasonal veggi

Some of our Italian menu guests favorite fresh from our chef's kitchen. Every sauces made from the scratch.

Steam Maine lobster, caramelized pearl onion, celery rave white wine reduction

We extremely serious about mise en place or sauce preparation. From Mediterranean to Pan- Asian, all started from the scratch

Food tasting provided by the CheF&B where foodies gathered around and indulged the gourmet night around the residential area of the Imperial Golf Course

The CheF&B Gourmet corner. From sauces, dip, salsa and patés, everything is available upon request

Crepine de gambas in a sweet and sour sauce. Some of our specialty where inspired from the Mediterranean- Asian fusion cuisine

Steamed pork and duck meatloaf / Terrine de canard that can be served cold or hot. Choices can be discussed with chef with your meat preferences. Everything is possible to customize accordingly