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