Slow cooked turkey ballotine, foie gras croquettes, red cabbage mousseline, caramelised shallots, pear and mustard chutney. Slow cooked turkey ballotine, foie gras croquettes, red cabbage mousseline, caramelised shallots, pear and mustard chutney.

Name: Navin Poon
Age: 30
Nationality: Nepalese
Position: Sous chef, Park Hyatt Dubai

Menu: 

Starter

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Cured red snapper tartare, oyster beignets, smoked salmon tarama, Mandarin vinaigrette

Soup

Roasted chestnut soup, braised beef cannelloni, pickled butternut squash, puy lentil, black truffle coulis

Main course

Slow cooked turkey ballotine, foie gras croquettes, red cabbage mousseline, caramelised shallots, pear and mustard chutney

Dessert

Raspberry and ivory gingerbread parfait, poached strawberries and lime foam

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