Bangkok--19 Sep--Maduzi Hotel Bangkok
“Maduzi restaurant By Yuya” at Maduzi Hotel, Bangkok introduces the latest creative 5 course dinner by bringing gourmet French cuisine and combine it with high art and fine culinary from Japan. Specialties like Pike Conger or Octopus from the island of Awaji that Chef Yuya has carefully prepared are absolutely delectable from now until the end of November 2013.
For the 1st Hors D’oeuvre guests may choose from freshly caught Octopus that flew directly from Awaji island in Japan cooked in 3 different ways (3- way Awaji Octopus) namely: Octopus Terrine, Octopus Carpaccio and Octopus Fritters or Fresh Sea Urchin and Beet Root Consomme Gelee with Organic Carrot Espuma or a light salad -10 kinds of Organic Vegetable Salad (Chef’s style).
For the 2nd Hors D’oeurvre you’ll find tempting Oriental Blue Prawn Ravioli served with Zucchini Tagliatelle, Garlic Potato puree and Glace de Crustace’s or two other choices - Awaji Pike Conger Fritter with Curried Petit Vegetables served with Balsamico or pay for an extra 200 Baht to savor the Sauteed French Foie Gras with Caramelized Organic Onion and Parma Ham served with Brioche.
The 3rd course is Soup or Salad - a choice of fresh Petit Green Salad or Consomme Soup to warm you up.
Now is the time for the main course. There is a variety of dishes for your selection starting from Pan-seared Fish of the Day and Hokkaido Scallop “A la Neige” with Vegetable Eture and Green Pea Sauce, Roasted Duck Breast served with Black Truffle Potato Puree and Sauce Apcius, or for an extra 300 Baht you can have Roasted New Zealand Lamb Rack and Sea Clam Ensemble served with Seasonal Vegetables. And lastly if you are rib lovers for an extra 200 Baht the Classic Australian Prime Rib Roast with Black Truffle Sauce will definitely be the right choice.
End the meal with full satisfaction by trying Today’s Chef Dessert together with Coffee or Tea.
For more information, pls. contact 02-615-6400 or
[email protected] or visit www.maduzihotel.com