Main course of grain-fed short beef short ribs.
Starter of pan-seared stuffed quail woth goose liver mousse and shaved summer truffles.
Poached live sea prawn, squid ink, and chilled capellini soup.
Vanilla panna cotta with dark cherry and forest berries dessert.
Includes cocktail with tequila, triple sec, strawberries, and raspberries.
Trendy art-restaurant from Paris, conveniently located in Bukit
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