Savor contemporary cuisine, special wines, or a creative drink from the bar.
Modern Myanmar art works are on display from celebrated and from yet unknown artists. It is hoped that the display will contribute to further recognition of the artists.
Our chefs and staff alike are keen to impress you with their inspiring skill and attentive care. There’s a fine choice of both local and Chefs signature seasonal cuisine designed to please every visitor, freshly prepared in the exciting show kitchen.
Throw a glance at the frequently changing menu when making your reservation—our Chef is happy to add your favorite bite in case we missed it.
MENU (1st November – 8th November):
APPETIZER
Asparagus comfit, homemade Potato Tofu, Orange salad and Balsamic Drizzle.
Crispy Goose Liver, chargrilled Corn salsa, Cranberry Puree, Passion Fruit Dressing
Trio of Salmon
SOUP
Pumpkin soup with truffle roll
Ox –tail consommé, Spinach gorgonzola ravioli
MAIN COURSE
Roasted Spring chicken, risotto rice, wild mushroom fricassee, gratinated Vegetables and Marble-Raisin Sauce
Braised Short Ribs, baked Vegetables, grilled Oyster Mushrooms, Beef Juice
Seafood Collage with Tiger Prawns, Mussels, Scallops, poached Vegetables, Fish broth and Aioli Sauce
Slow roasted Lamb, Gratin Fondant Potatoes, baked Red Radish, Cranny Smith Apple, red Wine Rosemary Reduction
DESSERT
Chilled Mango Cream Cheese, chocolate Crumble, Cranberries, Pistachio Ice Cream
Berry Compote, Chocolate Sheets, Passion Fruit Gelato
