VERY leather skirt appropriate. There is very little cooking involved, most is do-ahead, and the perfect drink for all 3 courses is champagne.
Starter: chopped up mango and avocado in about the same size pieces, mixed leaves - if you can get your hands on some mizuna, that would be refreshing to add in, and sear the scallops last minute on very high heat for a couple minutes each size. Vinaigrette is simply some chili lime juice and olive oil
Main: the salmon/black cod can be marinated a day before hand. place the fish in a large ziplock bag with white miso (this is important), minced ginger, minced garlic, mirin wine, sake, and a good squirt of honey. I don't have exact quantities, but I believe that this recipe is everywhere on the internet. To cook, place under grill until just caramelised, then flip to cook other side. Bok choy and julienned carrots - steam, then stir fry with sesame oil, a bit of soy, ginger.
NB: if you live in London, I can give you the name of a Japanese grocery store which sells fresh salmon or black cod in the marinade so all you need to do is grill it last minute
Pudding: Coconut sorbet - do you have an ice cream maker? If not, just buy a really good commercial one. Not the ice cream, but the sorbet. The salad is easy - just cut up a bunch of fancy exotic fruit (star fruit, dragon fruit,mango, papaya). Serve the sorbet in quenelles (the spoon shape) with a mint sprig on top. To really tart it up, dip some payslip in white chocolate and put 2/3 of these on top
Easy peasy, no stress menu, and fantastic for a leather skirt.