Thursday, October 7, 2010

A new menu in the making.

Time for change....

Currently we are testing dishes for our new menu. There will be 2 seperate menus. One with lunch dishes and snacks and another menu for dinner. The black board with our daily specials will remain to keep our chef on his toes.

Below a seafood main course:

'Seared Scallops and Prawns, Roasted Lemon and Parsley Potatoes, Spicy Carrot and Coriander'

Light and flavourfull in a mix of Western style with Middle Eastern and Malaysian flavours, which kind of summarizes the style of cooking we do here.

And then a dessert:

'Mango Trifle with Pine nut Praline, Crisp Merengue, Vietnamese Mint and Basil'

A bit rich but with plenty of refreshing local flavours. Vietnamese mint is a favourite herbs we use. It is a very fragrant leaf but with a bite and a much needed one in a dessert like this.

More previews to come..........

No comments:

Post a Comment