ACTIVITY2

 Western Cuisine
1. Pastilla of seasonal mushroom jicama salad
and basil sauce
-Fresh mushroom sautéed in olive with a
touch of garlic and home grown herbs,
wrapped in filo pastry and baked till crispy
served with salad of crunchy jicama and baby
spinach leaves tossed with lemon olive oil
dressing

2. Braised parsnip gratin, leek and confit of

tomato, orange-scented kalamata olives
-Tender and sweet root vegetable gratinated
with parmesan cheese served with crunchy
leek, oven-dried tomato fondue and black
olives marinated in orange juice

 Authentically local
3. Tauhu goreng, freshly rolled popiah, roti prata
with vegetable curry
-This unique dish represents a taste of
Chinese, Indian and Malay cuisines fried silken
 tofu, house-rolled crisp spring roll served with
flat bread and vegetable curry

 Taste of the middle east

4. Falafel, baba ganoush, hummus, pomegranate
syrup, tabbouleh salad, pita bread
-Fried chickpea balls, diced aubergine
compote, tasty seasoned puree of chickpeas
with sesame seed paste, salad of bulgur grain,
fresh herbs and tomato served with warm pita
bread