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..........