2017-10 SATURDAY BRUNCH MENU sample - Rhoda |rhoda.hk/.../10/2017-10-SATURDAY-BRUNCH-MENU-_ Saturday...

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Transcript of 2017-10 SATURDAY BRUNCH MENU sample - Rhoda |rhoda.hk/.../10/2017-10-SATURDAY-BRUNCH-MENU-_ Saturday...

  • Sample Saturday Brunch menu - October 2017

    Greatness is a road leading towards the unknown. Charles de Gaulle

    Jerusalem artichoke hummus, lotus root chips........................... 48.-

    Langley Chase farm, Wiltshire lamb ham................................ 138.-

    Charred corn, clams, slow-cooked egg, katsuobushi..................... 158.-

    Wild Hereford ox tongue tonnato, croutons, capers..................... 168.-

    Kale from Barefoot Gardens Kumeu, anchovy dressing, garlic croutons... 138.-

    Smoked eggplant, Fourme dAmbert, walnut, salt-baked pear, honey...... 168.-

    Cured Hamachi from Fukuoka, smoked cod roe, beetroot, pickled wasabi.. 218.-

    Wagyu beef tartare, cured egg yolk, truffle emulsion, girolles........ 218.-

    Light Brunch

    Avo on toast, tomato, pistachio, sun flower seeds, basil............... 88.-

    Homemade granola, spiced nuts, banana, Greek yoghurt, honey............ 58.-

    Big Brunch

    Slow-cooked New Zealand Wagyu short rib, bone marrow, fried onions..... 168.-

    Scottish smoked salmon, spinach, lemon................................. 158.-

    Middle White pork belly, chili, ginger, garlic, kimchi................. 168.-

    Portobello mushrooms, spinach, English stilton......................... 148.-

    all served with potato hash, slow-cooked eggs & barnaise

    Comt aged 12 months, hazelnuts, honeycomb............................. 138.-

    Vanilla cheesecake, clementine, ginger................................. 118.-

    Chocolate & stout cake, milk solid ice cream, Nespresso coffee......... 108.-

    Pear sorbet, almond, Don PX Gran Reserva............................... 88.-

    Turkish fig & frangipani tart, thyme, honey............................ 108.-

    FREE FLOW 238pp.- / PREMIUM FREE FLOW 298pp. For 2 hours Vatua! Colet, Peneds NV (Sparkling)

    Picpoul de Pinet, Domaine des Lauriers 2015 (White)

    Tempranillo, Vina Zorzal 2014 (Red)

    Brooklyn Beers (Draft)

    The Renegade Fords gin, mint, cucumber, sparkling wine........ 90 / 220.- Whitty Street Sour Mitchers Bourbon, Amaro Montenegro, lemon.. 90 / 220.-

    No service charge will be added to your bill.

    We leave it to our guests to tip as they wish. BOOK NOW

    https://www.resdiary.com/restaurant/rhoda