The reputation of the roasted-beef dishes English. That somebody had to take it to a regular guest here regularly. The dinner was a beef fillet steaks. This tenderloin on the grill with charcoal or aromatic. In-room atmosphere, Negril is also famous for decades.
Bally's Hotel & Dent was doomed to be closed for renovation facelift. Over time, many years. The name of the Fireplace Grill restaurant is still standing. There is a new model for urban society today.
It is a style overhaul. Traditional sense, but it's still a little bit. The walls are still adorned with hundreds of bottles of wine bottles. By a metal grill in the courtyard of the eye. The middle room is a large open kitchen. Partitioned with glass walls overlooking the work of the chefs are busy cooking various dishes on order at any time. The center is Crawaฟ and grill the meat at a high hood that absorbs food odors were purely non-interference into the dining room. The wall around the kitchen counter, long a seat for those who like to sit back and see how I was able to communicate with the chef.
One corner is a display of fresh seafood and seafood imported from Thailand and abroad, such as oysters Fine de clair Tasmanian and the Sydney Rock Lobster in size from eight matches from Australia. Cartridge shells and crabs from the Gulf of Thailand, cruising on a large tray of ice.
The menu is simple to determine the Mr. Paul Barnard chef bourbon. And the Thai chef who specializes in cooking the meat and seafood. With the experience of five-star hotels both in Europe and the Middle East. The hotel Jumeirah Beach Hotel and Burj Al Arab Hotel, two hotels in Dubai. Has been awarded one of the world in 1999-2001 and Conde Naste Magazine The worlds most luxurious hotel then.
A single serving of the food dish cooked in a hot plate. A beautiful place to visit, such as the Seafood Combination with Fine De Clair, oysters on the salt. Grilled tiger shrimp, white meat off the orange peel. Have a little scorched. Rock lobster, grilled white meat was cooked in the shell pink Sea Scallop grilled meat smell the char. Pickled salmon and salt water. The plates are arranged in a square white plate, appetizer plate first.
Grilled Foie Gras with Japanese eel. A cross between French and Japanese cuisine. The food here is a piece of fried Foie Gras with a force fit. Onions cooked outside, but inside it's still sweet and juicy. Japanese eel, grilled onion, soy sauce a little salty. Pear flavor with a slightly sweet and delicious.
Bouillabaisse. Puree in the south of France, into a mixed seafood soup with pieces of vegetables. The aroma of fresh flavor, very smooth. Orange, yellow from saffron look pretty appetizing.
Escargot With Wine Sauce This dish is a dish that tastes like food for the mind with fresh garlic and red wine. He snail meat is seasoned with various spices and flavors into the meat, stir-fried with red wine Klukklik. The smell of wine, meat, snails, soft chew is still flexible. Taste is good. Served in small copper pot. Top with garlic bread on the outside. Juicy, aromatic nose with butter and garlic. This dish is a chef because I talked to are not simple. Escargot baked with garlic and enjoy it the way I do.
The main dish. Lobster and seafood to choose the type of Australia Yellow tail fish from Japan. Cod from Canada. And red meat dishes including Angus beef from Argentina. Beef from Australia. Seal meat and Thomas Saga of Japan. Lamb ribs are from Australia and New Zealand were excluded from a reputable farm. All of this was burned by love. Grill with charcoal grills to show off this fragrance is a beautiful fillet of brown on the surface. Served with side dishes such as the Grape fruit flavoring for grilled fish. Tibial cows with a ripe, sweet side with a bouquet of Rosemary live as a vegetable in the range from Garden Salad Fresh crisp topped with salad dressing, sour, salty onion, orange juice, Balsamic or a Rocket Salad greens, fresh taste nasty little. with Parkinson's Santa. Cheese, salt and onions in a thin sheet. A greasy cheese and spinach. Bake until fragrant and scorched ground instead of mashed potatoes, au gratin, pumpkin, sweet and gentle. Or the Cote Frye. In the outside and soft, it can choose as you like.
Here are a selection of wines from all sources, with a best of both worlds kind of new world wines to Europe, America and from Australia and New Zealand. Nearly a hundred species can be selected in accordance with all dishes very well.
The sweets and desserts are made fresh every day, such as chocolate soufflé does not hold that a non-greasy, sweet and juicy inside track in the Boston Ballet in the face with a sweet caramel. To the Sudbury and Sorbet flavors associated with wine, fruit and a taste of local fruits such as mangoes from the Sudbury Forest, all kinds of red. The sour and sweet violet. Green tea ice cream, chocolate and vanilla.
Fireplace Grill is a restaurant that needs to go out to each one. As a carefully selected ingredients to cook a great variety of delicious and unique dishes. The atmosphere is casual. Docile and attentive service. It is an ideal place for a good meal. Open Mon - Fri Lunch and dinner. Saturday - Sun For dinner only.
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