Fine ingredients, enticing aromas, festive colours and tableside finishing touches bring each course to life.

Featuring Kuruma prawn, Australian lamb and sirloin among its highlights, this six-course menu brings together premium ingredients and seasonal flavours for an indulgent Christmas celebration. From dishes finished at the table to a vibrant festive dessert, every course has been thoughtfully created for a memorable evening.

Rich, seasonal winter yellowtail and delicately textured surf clam are thinly sliced and paired with juicy pear, fennel, dill and chives. Pickled fresh red chilli adds a gentle kick, while white balsamic brings a rounded acidity and subtle sweetness.

The richness of the yellowtail is balanced by the natural sweetness of pear, refreshing herbs and a touch of spice. A palette of red, green and white lends the dish a distinctly festive finish.

Matsutake, maitake and a selection of mushrooms are oven-roasted and seasoned with herb butter, then layered over a house-made tart filled with a smooth cauliflower and cheese purée.

To finish, a warm mushroom broth made with mushrooms and ruby port is poured tableside. Enjoy the dish as its rich, earthy aromas unfold.

A signature dish by Executive Chef Koji Fukuda, an official Lambassador for the Australian state of Victoria. The bone-in lamb chop is roasted until beautifully aromatic and served with green pea purée and a fresh herb salad.

The savoury richness of the lamb is complemented by the gentle sweetness of green peas and fragrant herbs, while a mint dressing adds a refreshing finish.

A whole Kuruma prawn is wrapped in fine strands of crisp kadaif pastry and served over a beetroot and mascarpone risotto. Roasted beetroot and diced house-made salted cod add depth, while smooth avocado cream completes the dish.

Crisp kadaif and succulent prawn meet the earthy sweetness of beetroot, creamy mascarpone and savoury salted cod. The vivid red, white and green presentation brings a playful Christmas touch to the plate.

Australian sirloin is gently cooked at low temperature with butter, herbs and garlic. Daikon simmered in chicken stock is finished with warm sabayon and truffle for added richness and aroma.

Served with Yorkshire pudding and a deeply flavoured beef gravy, this centrepiece course combines the savoury richness of sirloin with the luxurious aroma of truffle.

A festive interpretation of the classic Bûche de Noël, created with striking red velvet cake. Moist red velvet is layered with tangy raspberry jam and smooth white chocolate ganache for a dessert that is as elegant to look at as it is to enjoy.

Bright raspberry acidity balances the mellow richness of white chocolate, creating a refined and lingering finale to Christmas dinner.

Choose your favourite starter and main course, followed by our special Christmas dessert.

On 24 and 25 December, KASA will also offer a special Christmas Lunch Course. Choose your preferred starter and main from KASA’s winter lunch selection.

For dessert, enjoy the same Red Velvet Bûche de Noël featured on our Christmas Dinner menu. With your choice of dishes and a festive finale, it is an elegant way to celebrate Christmas over lunch.