The hotel’s Executive Chef Eric Vasta has proposed a new approach to the restaurant’s offering using the finest ingredients at an appealing price. Diners can enjoy dishes that feature classical techniques with a modern twist.
Designed by Chef De Cuisine Dannet D’Souza the new menu takes Blue Flame to a new level of culinary experience. In his own words: “Our cuisine is like an art piece and all our guests will be able to taste the best flavours of the land and the sea with some very detailed creations.”
Among the selection of starters, is Obsiblue shrimp cocktail, a classical starter using sweet blue shrimps with Marie Rose and baby gem lettuce. Vegetarians can sample the endive salad which includes goat cheese prepared three different ways, Forelle pears, candied pecans and white balsamic vinaigrette. Fish lovers can sample the Patagonian tooth fish also known as Glacier 51, one of the hardest fish to catch, along with European sea bass and lemon sole.
For a hearty main course, choices of meat cuts are available from Angus tenderloin or rib eye to Welsh lamb chops or whole baby corn fed chicken. Land and sea dishes are also available, including Angus tenderloin and Canadian lobster, diver scallops and duck breast or 24-hour beef short ribs and grilled king prawn.
Blue Flame also offers a unique cooking pod, encouraging guests to learn the advanced and finer skills in food preparation and plating with regular cooking classes for up to five persons, available from Monday to Saturday from 7pm.