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配搭時令芒果、羽衣甘藍、蜜糖香的風乾蓮藕及雪梨片 - 主菜有兩款，第一款是[Japanese cod fish ]鱈魚用上日式西京燒的做法 ，面層用上鰻魚甜醬汁，魚皮帶點脂質煙韌有咬口，魚肉嫩滑非常；鱈魚本身油脂豐，廚師巧妙地用上香草檸檬蜜糖醬及配上一些酸甜
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