The Pearl team went on the road for this spectacular launch of the Cartier Brisbane boutique. The event experience for 150 guests was hosted at the Boutique for arrival followed by Lightspace venue for dinner.

CANAPES
Zucchini paupiette of spring vegetables and herbs folded through fresh ricotta
Pomme anglaise with beluga caviar, isigny crème fraiche and white chocolate
Tartare of bluefin tuna w caper emulsion
Chicken parfait cigar with hennessy xo cognac and green pepper corns

AMUSE BOUCHE
Butter poached lobster w vacherin foam

ENTREE
Ocean assiette:
Scallop and crab boudin blanc w braised leek, salt cod brandade , crisp potato shard, ballotine of king salmon w salmon pearls

MAIN COURSE
Slow cooked suffolk lamb w turnip and apple mille feuille, pea puree and madeira jus

DESSERT
Chocolate and salted caramel opera gateaux w strawberry coulis and macadamia crisp