Month: October 2020

Classes

Ah Tat Abalone 阿一鮑魚

Salt crusted fish, potatoes, mushrooms, pearl onions

Carabineros, smoked paprika sauce, chilli, toasted bread, herbs

Whole roasted Yellow Chicken with Chimichurri and Manioc

Arepa with Guacamole and King prawns

Roasted fish “quatre quarts”

Steamed egg with crab and morel,Chateau Chalon

Peach compote, fresh lychee with herbal jelly

Oil bath cooked beef, green aspergus, tomate and basil sauce

Panaeng curry of beef with Thai basil and shallots