BLU Restaurant
SETTING: Panoramic views of the surroundings set the mood for an enjoyable evening in the elegant dining hall of Blu restaurant.
FOOD: Diners at Blue expect premium cooking, and they will not be disappointed. Resident chef, Robin Zavou’s menu is French-inspired, with delicious trimmings of international influences.
For example;the appetizers are meticulously prepared, and contain a myriad of enticing flavours.
Sautéed freshwater Crayfish with Linguini pasta and shellfish foam and Slow-cooked prk Belly with Scottish scallops ang pumpkin puree are exquisitely prepared and presented. Mains are just as enjoyable.
Pan- seared Margret Duck Breast with celeriac and foie gras fritters, and drizzled with sauternes sauce is tender and tasty, while steamed sea bass fillet accompanied by herb gnocchi, peas and pickled walnuts is fresh and flavourful. For dessert, try the Gratin of Berries which is served with vanilla-seed ice-cream.
WINE: French and Australian vintages dominate, but old and new world labels are also available and recommended by the sommelier.
SERVICE: attentive, warm and friendly without being overly casual of familiar, the servce staff impress wih their demeanour and professionalism.
SIGNATURE DISHES
Menu changes according to season (spring, summer etc).
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Peluang Usaha
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