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Boil white asparagus and eggs, then top with a zesty grapefruit, mustard, and herb vinaigrette. Serve as a starter.
Grilled mackerel fillets served with blanched asparagus, crab mayonnaise, and a zingy citrus dressing featuring grapefruit and pomelo.
Pan-seared sirloin steak served with wilted pak choi, citrus segments, crispy spring greens, and a homemade teriyaki sauce.
Marinated salmon served with a zesty citrus dressing, creamy celeriac remoulade, vibrant mixed salad, and crunchy buttered bread crisps.