Portfolio
Signature dishes
Seafood, vegetable dishes and pastry prepared by Chef Munna, with notes on ingredients and plating.
From the kitchen
SIGNATURE 01
Zucchini Roulade with Herb Cream, Grilled Shrimp & Parmesan Tuile
Tender grilled zucchini and cool herb cream meet sweet shrimp and a crisp cheese finish.
- Plating direction
- Arrange the roulades as clean cylinders, using herb oil, small puree accents and microgreens to frame the plate.
- Chef’s note
- Keep the zucchini flexible enough to roll and add the tuile close to service to protect its crispness.
SIGNATURE 02
Seared Scallops with Avocado Salsa & Mango Coulis
Caramelised scallops sit against fresh avocado and the bright sweetness of mango.
- Plating direction
- Build from the avocado base, leaving space around the scallops for a controlled sweep of coulis and a light floral garnish.
- Chef’s note
- Dry the scallops before searing; a clear crust brings contrast without complicating the plate.
SIGNATURE 03
Honey Glazed Cinnamon Roll with Vanilla Cream & Pistachio Crumble
A familiar warm pastry becomes a composed dessert with a glossy glaze and a nutty finish.
- Plating direction
- Keep the spiral visible, centre the vanilla cream and distribute the crumble with restraint.
- Chef’s note
- Let the glaze provide the shine. A small amount of pistachio gives enough texture without covering the pastry.