General Manager Jason Bak of the Ames Hotel Melaka, together with his team did a marvellous job organizing the function in the hotel’s Moonbar Lounge/Restaurant. It was a splendid evening, members and guests enjoyed the wonderful occasion.

Cluster Executive Chef Ramu with his brigade of chefs surprised diners with their imaginative, colourful presentations of the dishes and delicate desserts.

RECEPTION

Canapés
Duck and lingonberry jam
Beetroot gravlax
Quail Scotch egg
Remoulade
Mionetto Valdobbiadene Superiore Prosecco DOCG (Italy)

MENU

Torched jumbo Hokkaido scallop
cauliflower, truffle flan, Arenkha caviar
Petit Clos Marlborough Sauvignon Blanc (New Zealand)

Foie gras terrine
Petit Clos Marlborough Sauvignon Blanc (New Zealand)

Roasted duck consommé
duck confit tortellini, spiced plum
Maison Piron Beaujolais Villages (France)

Vodka, strawberry and basil sorbet

Chilean black cod
Murotsu oyster, beurre blanc, couscous
Cotes du Rhône Blanc - Maison Les Alexandrins (France)
OR
Sous-vide Wagyu beef cheek
parsnip mash, Port wine reduction
Chianti Classico DOCG - Carpineto (Italy)

Raspberry Charlotte
Joconde biscuit, Morello cherry gel
mignardises

Coffee or tea

A gastronomic feast indeed with superb fine cuisine! A vegetarian menu was also offered. Joseph introduced the wines and Ain was excellent in her role as Master of Ceremony.

Everyone had a fabulous time. The event ended with a live band to entertain members and friends who danced to the music till past midnight!

Julie Tan
Bailli