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Seafood Salad on a Bed of Mint and Cucumber
By Executive Sous Chef
Kataifi wrapped Cajun spiced prawn
Pre-heat the oven.
Devein and marinate prawn with the Cajun spice, salt and olive oil. Set aside for an hour.
Roll kataifi pastry over the marinated prawn until neatly covered.
Place the wrapped prawn on a baking tray and cover with silver foil. Bake at 180 digress Celsius for 6 minutes.
Remove the prawn from the oven and baste with a little melted butter.
Bake again for 2 minutes (without the foil). This will ensure that the pastry gets a beautiful golden colour.
In a bowl, prepare the tartare sauce by combining half the mayonnaise with the chopped olive, gherkin, capers and dill. Set aside.
Take three slices of smoked salmon and apply the chunky tartare sauce on each of them. Roll neatly to make cigars.
Crab tartare filled smoked salmon
In a medium-sized pan, heat a spoon of olive oil. Add the chopped onion, celery and sauté till translucent. Add the minced crab and cook well. Adjust seasoning. Set aside to cool.
Add the remaining tartare sauce to the minced to make crab tartare.
Fill crab meat mixture inside last slice of smoked salmon left over slice and give it a desired shape. Set aside.
Carpaccio of wine poached scallop
Season the scallop with salt & pepper.
Poach in white wine till cooked.
When the scallop is warm thinly slice it. Set aside.
Grilled red snapper
Marinate the sliced red snapper with salt, black pepper and cook on a griddle.
In a bowl, combine the mayonnaise with garlic juice and saffron water.
Arrange the five seafood elements along with the daikon on a medium-sized plate
Pipe the saffron aioli into small dots on the plate.
Garnish with the balsamic reduction.
Pour the mint cucumber juice.
Medium-sized deshelled prawn - 1 no.
Kaitafi pastry - 100 gms
Cajun spice mix - ½ tsp
Salt To taste
Lemon juice - 1 tbsp
Sliced red snapper - 100 gms
Saffron infused water - 1 tsp
Garlic juice - 1 tsp
Mayonnaise - 1 tbsp
Butter For basting
Minced crab - 1 tbsp
Chopped onion - 1 tbsp
Chopped celery - 1 tbsp
Chopped black olive - ½ tsp
Minced capers - ½ tsp
Chopped gherkin - 1 tsp
Sliced smoked salmon - 4 slices
Scallop - 1 no.
White wine (for poaching) - ½ cup
Chopped dill - 2 tsp
Sliced daikon - 4 slices
Cucumber and mint juice - ½ cup
Olive oil - 1 tbsp
Balsamic reduction - To garnish