In this set lunch menu, diners are invited to the raw bar plated buffet appetizer selection as part of their entrée whereby there will be a rotational spread of pastas, vegetable salads, seafood and cold cuts.

Once you get your appetite going, you can choose from one of six main courses which we sampled the Classic Brewery Burger & Fries and French Duck Leg Confit (additional $3). For the former, the burger bun is made from a crispy beer malt artisanal brioche that is sandwiching a thick Wagyu beef patty with the accompanying condiments of chipotle mayonnaise, cheddar cheese, lettuce, caramelized onions and gherkins. If you are there hungry, this main course will surely fill you up by the end of the meal. The latter is probably one of the better duck confits I have tried as it is first marinated overnight with thyme and garlic before it gets confit in duck fat with cinnamon sticks and orange skin. The duck leg is served with pan-fried watercress, smoked corn puree and sautéed white peal corn with a drizzle of Brandy jus.

Once you have finished your main course, you can then head back to the raw bar for a selection of cheeses and fresh fruits to end a fulfilling meal.
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