Combination of taste, Eyes extractive and purpose of dishes, given a delightful experience of the food. The menu ideas from my Masters given to me to create of the dishes

1. Hors D’oeuvre Canapé's, Tapas and Starters By Asril RR

2. Foie gras, Pepper Gelee with Apple Chutney

3. Smoked Curly Prawn, Papaya salad

4. Poached Dover sole rolled, Asian Mango salsa

5. Duck confit Truffle, Foie gras fig jam and Mango compote

6. Smoked chill Tomato soup with Prawn

7. Roasted Vegetables, Red bell pepper collies

8. Valencay Cheese, Balsamic and tomato

9. Marinated Stuffed Squid and Papaya salad

10. Vegetables press Terrine, Black olive Tartar

11. Tian of Foie Gras, Pine apple salsa and Mushroom

12. Chicken and Mushroom press Terrine

13. Chicken Galantine Truffle Gelee

14. Smoked Turkey, Cream cheese Lemon and Chilli Rolled and Chicken Terrine, Bouquet of lettuce, quince paste, Pecan, Pesto dressing

15. Marinated Prawn Lemon grass, ginger and Tuna, Bouquet of baby cress, balsamic dressing

16. Buffet Platters