Jonathan Villar Head Chef
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- Leon Francis
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1 Our Head Chef Jonathan Villar has created his own sensational versions of iconic East Asian dishes served as smaller, tapas-style sharers for a more relaxed dining experience. Experience our highly celebrated signature dishes. Jonathan Villar Head Chef Should you require allergy information for any of our dishes, please ask a member of staff. The Food Standard Agency advises that the consumption of raw or lightly cooked products of an animal origin, such as meat, offal, eggs, fish and shellfish increase your risk of illness. This especially applies to children, pregnant women, the elderly and those with weakened immune Please note that a discretionary12.5% service charge will be addded to your bill. All prices are inclusive of VAT at 20%.
2 RA W& CU RE D RAW & CURED SA LAD S SALADS Kalamansi-cured braised octopus 8.9 gochugaru chilli, Thai shallots, mint, sweet basil, pawpaw Scottish lobster and crabmeat martini 9.9 avocado cream, cucumber, wasabi and gin sorbet Pickled lotus root salad 8.5 with beetroot mooli and watermelon, sweet rice vinegar, chilli, lemongrass and ginger (V) Sake and fennel-cured swordfish sashimi 9.5 avocado, mooli, watermelon and golden beet, white soy and kaffir lime dressing Confit duck leg and orange blossom labneh 7.8 hoisin and tahini glaze, rhubarb, beetroot and orange salad, crushed pistachios Prawn and coconut ceviche 8.85 lemongrass, coriander, chilli and lime Soy-glazed hot-smoked salmon salad 8.5 mizuna, jicama, edamame, kalamansi and kaffir lime dressing
3 C RI ST EA CRISPY STEAMED SP Y M ED Prawn cookies 8 plum and cucumber dipping sauce Char siu pork doughnut 8.5 hoisin black treacle Smoked kangaroo fillet Wellington 14.5 haggis, shiitake mushrooms and bok choy, wasabi potato cream, Shao Hsing wine jus Inari tofu tempura pocket 8.5 urid dhal curry, shaved green papaya mint and coconut sambal (V) Tiger prawns and chorizo siu mai 8.5 sambal tumis, serrano ham crisps grilled Padrón pepper Eight-hour-braised mirin beef 8.5 beetroot and wasabi dim sum Shiitake mushroom, 8.5 spinach and tempeh dim sum smoked chilli miso relish (V) Slow-roasted Berkshire pork belly 8.5 and bao bun peanuts, lotus root piccalilli wombok and green radish slaw, cola-soy ketchup
4 G RI LL ED CU RR Y GRILLED CURRY Aromatic Thai green curry 11.9 sea bass fillet and tiger prawns, sweet basil and aubergine Lamb satay 9 taro and coconut cream gratin Weeping tiger beef fillet steak 9.9 papaya piccalilli, puffed jasmine rice Wagyu beef and foie gras burger 1 avocado bun, smoked miso relish sugar cured streaky bacon sriracha mayonnaise, Gruyère Vietnamese goat curry 11.9 tender Cabrito goat meat, chilli, nutmeg, coconut and curry leaves Indonesian beef rendang 10.9 eight hour braised beef cheeks, coconut, chilli and coriander Thai Massaman curry 9.9 butternut squash and green beans blanched peanuts (V)
5 PU D DI N G Matcha green tea 9 and white chocolate fondant yuzu and chilli sorbet (V) Ember Mess 9 Poached Nashi pear, lemongrass meringue, plum wine jelly, miso ice cream, kalamansi curd, sesame shard, pistachio and rosewater marshmallow, honeycomb Alfonso mango and coconut panna cotta 9 elderflower and goji berry gazpacho Peanut butter parfait 9 Baileys and Piura dark chocolate Delice, salted toffee and peanut brittle, Oreo crumbs (V) Petits fours 9 Jackfruit and white chocolate lamington Peanut butter parfait Pistachio and rosewater marshmallow Dark chocolate and stem ginger truffle Homemade ice cream and sorbet 9 Yuzu and chilli sorbet Coconut and lychee sorbet Miso ice cream Matcha green tea and soya milk ice cream Three cheese selection from Jura 9 18 month Comté, Bleu de Gex and Morbier, served with homemade rosemary and pink pepper corn oat cakes, Croatian fig chutney, walnuts, celery ribs, nashi pear and green grapes
Jonathan Villar Head Chef
Our Head Chef Jonathan Villar has created his own sensational versions of iconic East Asian dishes. Experience our highly celebrated signature dishes found throughout this menu. Jonathan Villar Head Chef
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Sample Canapé Menu Please note that this menu does not represent all of our canapés! We also have seasonal canapé menus, for example for Christmas or Thanksgiving events, and canapé menus for particular
More informationThe menu is designed to be shared amongst friends, consisting of Cantonese dishes inspired by the signature cuisine at Hakkasan and influenced by
Food The menu is designed to be shared amongst friends, consisting of Cantonese dishes inspired by the signature cuisine at Hakkasan and influenced by local flavours and ingredients. Dishes will arrive
More informationAll prices are in thousands of Indonesian Rupiah and are subject to 21% tax and service charge
baja taco (2) 100 crisp snapper fillets, cabbage, radish, onion, coriander, salsa verde, lime mayo mac & cheese balls (3) 80 macaroni, triple cheese, truffle aioli soft shell crab 100 jicama, pineapple,
More informationcanapé menu 2014 / 15...is catering t f dish.ae p.o. box dubai u.a.e
canapé menu 2014 / 15...is catering King fish ceviche cornet, green harissa, coconut cream Blackened salmon, kale slaw, corn tortilla, chipotle dressing White truffle infused custard, blue swimmer crab,
More informationSIGNATURE. snacks. BAKED AVOCADO AND BLACK COD Asparagus Spring Onion Spicy Mayo Unagi Sauce EDAMAME WITH CHILLI GARLIC SAUCE 30 AED SEA SALT 30 AED
SIGNATURE snacks BAKED AVOCADO AND BLACK COD Asparagus Spring Onion Spicy Mayo Unagi Sauce 105 EDAMAME WITH CHILLI GARLIC SAUCE 30 EDAMAME WITH SEA SALT 30 RAW SCALLOP & TRUFFLE CEVICHE Crispy Tenkatsu
More informationHOT CHOICES SIDES HOT & COLD BUFFET CHOICE OF 2 COLD & 2 HOT BUFFET ITEMS 3 SALADS & 2 SIDES ALL INCL BREAD BASKET W/ BUTTER
BUFFET TIER 1 COLD BUFFET CHOICE OF 3 COLD & 3 SALAD ITEMS HOT BUFFET CHOICE OF 3 HOT & 2 SIDE ITEMS COLD CHOICES Teriyaki Glazed Chicken Drum Sticks Sliced Roast Sirloin Shaved Leg Ham Assorted Continental
More information3 Spices. Restaurant. Sweet Endings. Opening hours 11:00-23:00 THB 210 THB Ripe Mango with Sticky Rice Thailand s number 1 dessert THB 210
Sweet Endings 078 Ripe Mango with Sticky Rice Thailand s number 1 dessert 080 Gluay Cheum Sweet bananas in syrup with hot coconut milk and yoghurt ice cream 079 Bua Loy Nam Khing Flour dumplings in ginger
More informationWill & Jude Mure welcome you to Mures Upper Deck, our flagship restaurant.
Will & Jude Mure welcome you to Mures Upper Deck, our flagship restaurant. Over forty years ago Will s parents, George & Jill Mure founded Mures Fish House in Battery Point, Hobart & started fishing the
More informationPLATED DINNER MENUS Minimum of 15 guests All Dinners include Lavosh and Dinner Rolls THE PERFECT FLAVORS
PLATED DINNER MENUS THE PERFECT FLAVORS First Course Blue Crab Cake Pickled Watermelon and Watermelon Radish Micro Greens Main Course Oven Roasted Pepper Crusted Beef Tenderloin, Sauce Diane Prosciutto
More informationSemi-Buffet Menu. Complimentary on each table Smoked duck breast and kumquat compote Bread and butter. Carving Station Slow cooked glazed pork ribs
Semi-Buffet Menu Complimentary on each table Smoked duck breast and kumquat compote Bread and butter Carving Station Slow cooked glazed pork ribs Charcuterie Selection Cured duck saucisson Mini pork saucisson
More informationAll menu and price are subject to change without prior notice
All menu and price are subject to change without prior notice asian tapas small bites, big flavours available from 6pm - 10.30pm Small plates of bar snacks emulating Spain s beloved tapas Som Tam; Traditional
More informationDINING / ROOM SERVICE
Stelle (hours vary upon season please call the restaurant for current hours of operation) Breakfast 7:00 am to 10:30 am Dinner (Monday-Sunday) 6:00 pm to 10:00 pm DINING / ROOM SERVICE Zest! Beachfront
More informationBAR BI T E S. Parmesan & Truffle Chips, green pepper mayo. Wasabi Prawns. K ir in Ic h iban. Chicken Tikka Empanadas, tandoori mayo
BAR BI T E S Parmesan & Truffle Chips, green pepper mayo 42 S t e l l a A r t o is Wasabi Prawns K ir in Ic h iban Chicken Tikka Empanadas, tandoori mayo 48 De K o n in c k Crispy Calamari, aioli 53 Do
More information28.00 / / Classic deep fried Imperial roll stuffed with shrimp. Crab and pork Served with fresh lettuce, mint, Thai sweet basil and sauce dip
STARTERS Tord Man Foie Gras Foie gras & duck leg confit fritter Thai style, truffle flavoured cream cheese mustard sauce, Kuramathi garden ruccula Chả Giò Tôm Parma Ham (twisted spring roll) The fresh
More informationTAPAS 11 AM - 11 PM. Marinated Olives 75 Citrus, rosemary, olive oil
TAPAS 11 AM - 11 PM Marinated Olives 75 Citrus, rosemary, olive oil Pulled Pork Slider - per piece 50 Kimchi, vintage cheddar, tomato, lettuce, soft bun - per piece Wagyu Beef Slider - per piece 55 Chili
More informationPressed duck terrine Redcurrant jelly, piccalilli, caramelised onion loaf
Banqueting Menu Starters Fillet of Irish salmon (GF) - 9.60 Waldorf salad, avocado and pink grapefruit dressing Beetroot and orange cured salmon (GF) - 9.00 Apple and carrot sauerkraut, fennel confit Walter
More informationHOSPITALITY BROCHURE APRIL 2017
HOSPITALITY BROCHURE HOSPITALITY AT GATHER & GATHER We are committed to providing a unique hospitality service that reflects your needs and demands. We believe in outstanding quality both in terms of
More informationPLATED DINNER MENUS Minimum of 15 guests All Dinners include Lavosh and Dinner Rolls THE PERFECT FLAVORS
PLATED DINNER MENUS THE PERFECT FLAVORS First Course Blue Crab Cake Pickled Watermelon and Watermelon Radish Micro Greens Main Course Oven Roasted Pepper Crusted Beef Tenderloin, Sauce Diane Prosciutto
More informationFROM THE STEAMER - DIM SUM
FROM THE STEAMER - DIM SUM Roast Duck Bun (2pcs) 9.9 Fluffy white bun, roast duck pieces flavoured with sriracha, hoisin sauce Vegetarian Dumpling (3pcs) 9.9 Mixed vegetables Pork and Prawn Dumpling (Siu
More informationMenu. Waiting times may vary. Please allow approx min waiting times on some items.
Menu BUSINESS HOURS Lunch: Mon - Sun from 12:00pm, Last order 2:30pm Dinner: Tue - Sun from 6:00pm, Last order 9:00pm Licensed and BYO wine only Corkage $3.00 per glass Accept Credit Card (Master/Visa/AE).
More informationB I T E S T A S T E O F T A T T U. Sweet and Sour Lotus 3.5 Crisps. Spiced or Salted 4.5 Edamame. Soy and Ginger 4.
L C H weet and our Lotus 3.5 Crisps piced or alted 4.5 damame oy and Ginger 4.5 hishito Peppers B onday - hursday 12pm - 3pm Friday 12pm - 5pm aturday & unday 12pm - 3pm 2 Courses 23 3 Courses 28 LL PL
More informationFOOD STATION MENU 2018 MENU LIST
FOOD STATION MENU 2018 MENU LIST GRAZING STATIONS CHEESE BOARD Cheeses Cheddar, Goat, Gruyere, Manchego, Brie Seasonal Jam Baguette Crisps Roasted Nuts Seasonal Fruit MEAT BOARD Cured Meats Prosciutto,
More information