A five-course set menu specially created by Chef Patric for RMB998 per person including a glass of Champagne and free flow wine, soft drinks, juice and water: Foie gras pate mosaic, Granny Smith apple, baerii caviar Fennel – saffron cream soup, tiger prawn crouton Boston lobster roll, cauliflower foam, potato crumble, blood orange Australian black Angus beef tenderloin, braised leek, parsnip, truffle jus Chestnut vermicelli, apple compote, egg nog ice cream.