All dedicated to flavors & spice perfumes…

Amuse Bouches

Amuse Bouches

« Amuse-bouche » of the day.

Starters - 265,000 vnd net/12 USD net

Starters - 265,000 vnd net/12 USD net

Prawn bisque, snow egg in spicy coconut milk, grilled prawn in curry with fried shallots & aromatic herbs.

Crusted salmon in smoked paprika with goat cheese dill Chantilly, candied figs.

Rolled prosciutto with grilled eggplants & Gorgonzola cheese, arugula & artichoke in basil oil & balsamic glaze.

Beef Carpaccio with grapefruit & candied onions in ginger,  soya wasabi dressing, crunch of Parmesan.

Crab sphere « mimosa style » in wild ginger essential oil, Dalat asparagus with candied lemon & beetroot, crunchy sesame.

Marble of “Foie gras” with figs, almonds & pistachios in wild pepper essential oil, apple chutney & raspberry coulis.

Supplement :140,000 vnd.

Plats - Main courses - 595,000 vnd net/27 USD net

Plats - Main courses - 595,000 vnd net/27 USD net

Grilled fillet of red tuna & chorizo, risotto with roasted bell pepper, black olive tapenade, Parmesan crumble & pine nuts, balsamic glaze.

Grilled salmon steak with hazelnuts, cauliflower mousseline & green asparagus in blackcurrant, peppercorn sauce.

Seared scallops & seafood, bouquet of vegetables with parsley zucchini juice & saffron emulsion.

 

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Roasted French duck breast with lychee & apple salad with roasted almonds, sweet potato mousseline, basil oil & red wine coca0 sauce.

Lamb shank with creamy couscous & eggplants, rosemary & cumin lamb juice & Parmesan emulsion, coffee glaze & harissa oil.

Marinated grilled Australian beef tenderloin, pear in red wine & sauted arugula with shallots & peas, Gorgonzola emulsion.

Cheese selection - 245,000 Vnd net/11,10 USD net

Cheese selection - 245,000 Vnd net/11,10 USD net

Reblochon in thyme, camembert with mustard, Gorgonzola mousse in pepper, goat cheese in smoked paprika, truffle oil.

Desserts - 245,000 Vnd net/11,10 USD net

Desserts - 245,000 Vnd net/11,10 USD net

Spicy cocoa crème brulée, chocolate fondant & ganache, curacao Chantilly, tangerine sorbet.

Grenadine crème brulée, strawberry salad & raspberry tart, lime sorbet.

Coconut crème brulée, banana crumble with grapes & Rum, mango & pineapple Ceviche in passion fruits, vanilla ice-cream.

Baileys « crème brulée », Amaretto tiramisu, pear pastilla in cinnamon, pistachio ice-cream.