• Canape: Wonton Chicken Palapa Bruschetta Spicy Tomato Salsa Tamarill paired with Kura-Kura Island Ale.
• Cold Appetizer: Andaliman Poached King Prawn Mango and Lime Coulis, Pickled Beetroot paired with Foresta Reserve Sauvignon Blanc.
• Soup: Hot and Sour Belombingm Soup Foie Gras and Duck Agnoloytti.
• Main: (Fish Course) Cashew Nut Crusted Black Cod, Asam Gelugur Coconut Lemongrass Emulsion paired with Plaga Chardonnay.
• Main ((Meat Course) Slow Roasted Wagyu Beef Tenderloin, Australian Short Rib in Chill Galangal and Cabe Jawa paired with Foresta Reserve Carmenere.
• Dessert:  Seas Salt Caramel Chocolate Praline Cake Passion fruit Jelly and Kayumanis crumble, Paired with Foresta Reserve Cabernet Sauvignon.