Free-flow sparkling wine, and three French courses, at an intimate NYE party. Scallops with peppered golden raisins or foie gras ravioli with artichoke puree for the first course, sea-bass and baby squid in lemon-butter sauce or beef tenderloin with foie gras and black truffle sauce for the main, and the unspecified chef's "special signature" dessert to finish. 388rmb per person.