WEEKEND BREAKFAST --- coffee | coconut cream bread | melon and peach salad | lychee AFTERNOON-TEATIME --- beer | oysters
DINNER --- wilted watercress, spring onion and beech mushroom | boiled and pan-fried new potatoes with rosemary | butter-poached lobster tail with shallot and fresh herbs | avocado and fennel salad | wine
poaching lobster tails
butter poached lobster tail with herbs and pink peppercorn 
chilled almond and garlic soup with grapes
new potatoes, watercress, mushroom- first try on butter-poaching at below-boiling temperature. the lobster turned out fine, tender, though not as silky as that from French Laundry. the so-called "Beurre Monte" sauce needs a lot of more practice, on how to keep the precise temperature so not to let it break-down.
- the almond and garlic soup is a " white gazpacho", blenched and pureed with olive oil, then chilled.
