Racquet Club Guests

Afternoon Tea

Lemon curd cupcakes ()

Assorted fruit and buttermilk scones, served with cream and preserves ()

Appetizer

Poached tiger prawns with a tomato coulis and guacamole

Chinese roast duck roll with hoisin mayonnaise and roasted cashew

Potato and pea Sri Lankan pan roll with mango chutney ()

Assorted bread rolls, butter, aged balsamic vinegar and extra virgin olive oil

Chef Station

Australian striploin of beef with a wild mushroom jus, served with roasted baby carrots and shallots

Main

Oven roasted snapper fillet with roasted vine tomatoes, sugar snap peas and a white wine beurre blanc sauce

Chicken ballotine with a chicken and herb stuffing on pearl barley risotto and chicken jus

Roasted new potatoes with shallots and rosemary salt ()

Roasted vegetable frittata served on a tomato coulis ()

Salad

Mesclun leaf salad served with a balsamic dressing, roasted capsicums and garlic croutons ()

Moroccan roasted pumpkin salad topped with smoked chicken, pine nuts, red onion & fresh pomegranate

Dessert

International cheese board, fresh figs, grapes, quince paste and a selection of crackers and lavosh

Seasonal tropical fruit platter with fresh berries

Mini coconut and lime mousse cups

Warm chocolate pudding with crème anglaise and fresh raspberries

Appetizer

Pan seared Canadian scallops topped with mango and coriander salsa

Individual spinach and mushroom quiche topped with a tomato and red onion salsa ()

Assorted bread rolls, butter, aged balsamic vinegar and extra virgin olive oil

Chef Station

Roasted Chinese pork belly and char siew pork served with chilli sauce and mustard sauce

Main

Oven roasted sea bass with a lemon butter, parsley and caper sauce

Pan fried duck breast on creamy polenta, green beans and duck jus

Roasted root vegetables of beetroot, carrot, celeriac, sweet potato and shallots ()

Layers of roasted vegetables and pasta in a rich Napoli and white sauce,
baked with mozzarella cheese ()

Salad

Chickpea, parsley, Spanish onion, tomato and cucumber salad with
an orange dressing ()

Vietnamese shredded beef and rice noodle salad with a lime, coriander and chilli dressing

Dessert

Seasonal tropical fruit platter with fresh berries

Mini lemon meringue pie

Individual pecan pie with vanilla cream

Appetizer

Beetroot cured Atlantic salmon with crème fraiche and salmon roe on a puff pastry base

Tomato, olive, truffle and parmesan arancini with aioli ()

Assorted bread rolls, butter, aged balsamic vinegar and extra virgin olive oil

Chef Station

Chinese roasted duck served with achar, and plum sauce

Main

Wok fried black pepper prawns with mixed bell peppers and onion

Roasted za’atar rubbed boned out chicken on Lyonnaise potatoes

Rice pilaf garnished with flaked almonds and golden raisins ()

Moroccan vegetable curry with chickpeas, coriander and yoghurt raita ()

Salad

Caprese salad of heirloom tomatoes, buffalo mozzarella and fresh basil ()

Nicoise salad of green beans, egg, new potatoes, Kalamata olives, seared tuna and cherry tomatoes

Dessert

Seasonal tropical fruit platter with fresh berries

Caramel and walnut cappuccino mousse cups

Hot apple pie served with crème anglaise and cinnamon cream

Appetizer

South American crab cakes with lime & dill mayonnaise

Compressed watermelon topped with feta and fresh mint, with a balsamic glaze ()

Assorted bread rolls, butter, aged balsamic vinegar and extra virgin olive oil

Chef Station

Roasted New Zealand beef striploin with a red wine jus

Main

Chicken coq au vin - boneless chicken with shallots, root vegetables and bacon lardons, in a red wine sauce

Crab and prawn lasagne with house made Napoli and béchamel sauce

Bolengere potatoes - slow cooked sliced potatoes on a bed of sliced onion in vegetable stock,
finished with cream ()

French beans with garlic, toasted almond flakes and caramelized onions ()

Salad

Orzo pasta, fresh basil, roasted vegetables and a pesto dressing ()

Green papaya salad with smoked chicken and a chilli, lime and palm sugar dressing

Dessert

Seasonal tropical fruit platter with fresh berries

Mango mousse cups topped with fresh mango

Sticky date pudding topped with house made butterscotch sauce and double cream

Appetizer

Indian spiced cauliflower cakes with a green chutney ()

Assorted bread rolls, butter, aged balsamic vinegar and extra virgin olive oil

Chef Station

Honey glazed baked leg ham served with a mustard jus

Main

Seabass fillet with a Thai style sauce

Kung Pao chicken with cashew nut and spring onions

Lotus leaf fried rice ()

Steamed broccoli and assorted Chinese mushrooms ()

Salad

Soba noodle salad with pickled Japanese vegetables and sesame dressing ()

Roasted vegetable salad topped with roast duck, pine nuts, red onion and a hoisin dressing

Dessert

Seasonal tropical fruit platter with fresh berries

Raspberry and passionfruit mousse cake

French mille-feuille

Appetizer

Prosciutto with compressed melon, marinated fetta and green olives

Assorted vegetarian sushi with pickled vegetables, soy and wasabi ()

Assorted bread rolls, butter, aged balsamic vinegar and extra virgin olive oil

Chef Station

Whole steamed Atlantic salmon with a tomato and caper salsa

Main

Twice cooked boneless beef short rib with beef jus and assorted baby vegetables

Oven roasted boneless chicken in a lemon and thyme marinade on roasted Japanese pumpkin

Gratin potatoes in a garlic and cream sauce ()

Roasted cauliflower with mimosa crumb ()

Salad

Classic Caesar salad with parmesan, egg, croutons, with bacon and a Caesar dressing served to the side

Baby rocket and smoked salmon salad with sour cream, capers and chives

Dessert

Seasonal tropical fruit platter with fresh berries

Hazelnut praline mousse cups

Jam filled Australian lamingtons with fresh cream

Appetizer

Homemade falafel on heirloom tomatoes with a hummus dip ()

Assorted bread rolls, butter, aged balsamic vinegar and extra virgin olive oil

Chef Station

Oven roasted turkey breast served with cranberry sauce

Main

Oven baked barramundi fillet with a citrus sauce and fried capers

Tandoori chicken breast on roasted new potatoes

Southern Indian vegetable curry ()

Rice pilaf with almonds, raisins and turmeric ()

Salad

Mesclun leaf salad served with a balsamic dressing, roasted capsicums and garlic croutons ()

Smoked duck salad with Asian cress, bean sprouts, coriander, water chestnuts and a soy dressing

Dessert

Seasonal tropical fruit platter with fresh berries

Green tea mousse cup

White chocolate, caramel and raspberry domes with berry coulis

Appetizer

Chinese duck roll with hoisin mayonnaise and roasted cashew nut

Truffle, tomato and olive bruschetta with fresh basil ()

Assorted bread rolls, butter, aged balsamic vinegar and extra virgin olive oil

Chef Station

Greek seasoned roasted leg of lamb with a cucumber and yoghurt sauce

Main

Snapper fillets oven roasted with a saffron beurre blanc sauce and roasted mixed peppers

Braised Cantonese beef cheek with white radish and carrot

Vegetarian olive fried rice ()

Steamed tofu with a sweet corn and shimeji mushroom sauce ()

Salad

Greek salad of Kalamata olives, feta cheese, red onion, cucumber, vine ripened tomatoes, oregano and olive oil ()

Thai beef salad with rice noodles, fried shallot, Asian herbs and chilli

Dessert

Seasonal tropical fruit platter with fresh berries

Trio of chocolate mousses

Warm churros with cinnamon sugar and a salted caramel sauce

Appetizer

Stuffed portabella mushrooms with ratatouille and topped with a fine herb crumb ()

Beetroot cured smoked salmon with capers, chives and a homemade crème fraiche

Assorted bread rolls, butter, aged balsamic vinegar and extra virgin olive oil

Chef Station

Mustard crusted pork loin with a seed mustard jus

Main

Slow cooked beef with our house made smoky BBQ sauce, on a bed of roasted kipfler potatoes

Oven roasted chicken breast filled with a pesto and semi-dried tomato farce on
roasted new potatoes, asparagus spears and chicken jus

Steamed broccolini topped with a wild mushroom ragout ()

Middle Eastern vegetable couscous ()

Salad

Mexican salad of red and white beans, coriander, mixed peppers, corn, Spanish onion, chilli and spring onions ()

Poached prawns on an Asian rice noodle salad with a lime and palm sugar dressing

Dessert

Seasonal tropical fruit platter with fresh berries

Mini strawberry cheesecake

Warm apple strudel served with cinnamon cream and vanilla sauce

Appetizer

Salt and pepper flower cut squid with chilli, spring onion and coriander, served with a chilli jam

Vegetarian frittata with a Chilean tomato relish ()

Assorted bread rolls, butter, aged balsamic vinegar and extra virgin olive oil

Chef Station

Herb roasted whole chicken served with a herb and bread stuffing with chicken jus

Main

Confit duck leg on a barley risotto, garnished with baby zucchini

Beef bourguignon with shallots, button mushrooms, carrots and red wine, finished with fresh herbs

French style rice pilaf with fine herbs and vegetables ()

Roasted root vegetables and new potatoes ()

Salad

Baby spinach salad topped with semi-dried tomato, artichoke hearts and green olives with
a balsamic dressing ()

Roasted beetroot salad with macadamia nuts, goats’ cheese and marinated chicken breast

Dessert

Seasonal tropical fruit platter with fresh berries

Chocolate and caramel squares

Individual warm dark cherry pie with vanilla bean cream

International cheese board, fresh figs, grapes, quince paste and a selection of crackers and lavosh

Assorted brioche and focaccia sandwiches filled with chicken and herbed mayonnaise,
egg and mayonnaise (), smoked salmon and rocket

Assorted miniature French pastries

Appetizer

Modern Rojak - youtiao stuffed with squid paste, compressed pineapple, peanut crumb and rojak mayonnaise

Crab remoulade on cucumber, with a petite salad and salmon roe

Mexican vegetable empanada with tomato salsa ()

Assorted bread rolls, butter, aged balsamic vinegar and extra virgin olive oil

Chef Station

Australian ribeye of beef carved off the bone with a mustard jus,
accompanied with roasted new potatoes and a rosemary salt

Main

Assorted seafood with our own chilli crab sauce and fried mantou

Hong Kong style honey glazed chicken with pickled vegetables

Vegetarian yang chow fried rice ()

Steamed asparagus spears with vine ripened tomatoes and a herb crumb ()

Salad

German potato salad with a seed mustard dressing and pickled gherkins ()

Lyonnaise salad of endive lettuce, egg, bacon lardons and large baguette croutons

Dessert

‘The Finale’, a celebration of the BNP Paribas WTA Finals Singapore presented by SC Global

Individual chestnut mousse topped with a macaroon

Pear and almond frangipane with a vanilla bean cream

Seasonal tropical fruit platter with fresh berries

International cheese board, fresh figs, grapes, quince paste and a selection of crackers and lavosh