Entrée
CHICKEN TERRINE
With toasted pistachio nut amp; raspberry, ginger dressing
SALT amp; KAMPOT PEPPER SAUID
With a chi herb salad, pickled mango with a palm sugar & lime dressing
BEETROOT CARPACCIO
Beans, goats cheese, nashi pear pickled walnuts and a hot & sour dressing
OR
Main
POT ROASTED TURKEY
With artichokes & fennel accompanied with cranberry & mint relish
DUCK CONFIT RAVIOLI
With duck rillettes amp; sherry macerated figs, manchego milk sauce
SEARED SALMON FILLET
With grilled asparagus, chat potatoes and lemongrass infused hollandaise sauce
Dessert
CHRISTMAS PUDDING
With vanilla bean ice-cream and brandy butter
BELGIUM CHOCOLATE
Terrine with Champagne sabayon
DRAGON & PASSIONFRUIT PANNACOTTA
Served in a Khmer fruit consume
At the FCC Angkor, $30 net; FCC Phnom Penh, $25 net. Reservations recommended.