The High Commissioner of Australia, HE Philip Green, hosted an intimate dinner at his residence for his friends and selected readers of The Peak. Besides enjoying the artistic deco in the residence, the guests bonded over specially-crafted cuisine by corporate chef Ivan Yeo of Park Hotel Group being serenaded by the High Commissioner’s daughter, Ms Malaika Green.
DINNER MENU by Park Hotel Group
Confit of Ocean Trout with Yabbies
Preserved Lemon & Fennel Salad
Petaluma Piccadilly Chardonnay
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Infused Consommé with Smoked Vine Tomato & Basil
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Seared Saucer Scallops & Blue Mussel with Mariner Sauce
St Hellett Eden Valley Riesling
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Passion Fruit Sorbet
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Roasted Breast of Cornfed Chicken
Pear & Parsnip Puree, Rosemary Jus
Stonier Reserve Pinot Noir
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Chocolate Crème Brulee with Cherry & Hazelnut Financier
Torbreck The Bothie (Muscat)
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Freshly Brewed Coffee & Tea
Petit Fours