Fine ingredients, enticing aromas and tableside finishing touches.
A festive journey, one plate at a time.

This six-course dinner brings together indulgent ingredients including kuruma prawn, Australian lamb and sirloin. From dishes celebrating seasonal produce to a course finished tableside and a vibrant dessert dressed in Christmas colours, every detail is designed to make the evening memorable.

Rich, seasonal winter yellowtail and pleasantly firm surf clam are thinly sliced and paired with juicy pear, fennel and fresh herbs including dill and chives. Fresh red chilli pickles add a subtle accent, while white balsamic brings mellow acidity and gentle sweetness.

The richness of the yellowtail is balanced by the natural sweetness of pear, fresh herbal notes and a delicate touch of chilli. A palette of red, green and white brings festive Christmas colour to the plate.

Matsutake, maitake and a selection of mushrooms are oven-roasted and finished with aromatic herb butter, then layered over a house-made tart filled with 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 aroma rises from the plate.

A signature dish by Executive Chef Fukuda, an official Lambassador for the Australian state of Victoria. The bone-in lamb chop is roasted until beautifully caramelised 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 fresh herbal aromas, with mint dressing adding a clean, refreshing finish.

A whole kuruma prawn is wrapped in fine strands of kadaif pastry and cooked with the head intact. Beneath it sits a beetroot and mascarpone risotto, accompanied by roasted beetroot, cubes of house-made salted cod and smooth avocado cream.

The crisp texture of the prawn and kadaif meets earthy beetroot, creamy mascarpone and the savoury saltiness of the cod. Vibrant red beetroot, white mascarpone and green avocado create a colourful plate inspired by Christmas.

Australian sirloin is gently cooked at a low temperature with butter, herbs and garlic. Daikon simmered in chicken stock is paired with warm sabayon and truffle for an aromatic finish.

The dish is accompanied by Yorkshire pudding, a classic of British roast dinners, and a rich gravy concentrated with the flavour of beef. Deeply savoury sirloin, fragrant truffle and full-bodied sauce come together in the centrepiece of the course.

The classic Christmas Bûche de Noël is reimagined with vibrant red velvet cake. Moist red velvet cake is layered with sweet-tart raspberry jam and smooth white chocolate ganache.

Refreshing raspberry acidity balances the mellow richness of white chocolate, creating an elegant dessert with a lingering finish to conclude Christmas dinner.

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

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

For dessert, enjoy the same Red Velvet Bûche de Noël featured on the Christmas dinner menu. With dishes selected to your taste and a festive dessert to finish, it is an inviting way to celebrate Christmas over lunch.