La Badiane, Hanoi

{ Crab “remoulade” in ginger essential oil, beetroot Carpaccio & Dalat asparagus }

{ Australian grilled beef tenderloin in five peppers, rolled Gorgonzola risotto & coppa }

{ Pan-fried scallops, braised leeks in coriander & orange, squid ink pasta,

white wine curaçao emulsion }

{ Pear-banana crumble, cherry sorbet & chocolate sauce }