The Strand Hotel is famous as among Asia's most awe-inspiring Colonial landmarks. After being closed for the last 4 weeks, The Strand Restaurant is back with a new fine dining room, roasted with a Mediterranean flair, made by the new executive chef, Patrick Price.

Chef Patrick made the menu to become approachable, while allowing for culinary imagination and a opportunity to exhibit French cuisine.

The menu begins with appetizers that certainly bear a French influence, like in the foie gras terrine or the duck breast served with figs and green apple. Equally opulent, the primary courses are made through a mixture of imported luxury components in addition to the best local produce. The Daube de Joue de Veau à la Provençale is a true highlight comprising slow-cooked veal cheeks with a wild mushroom duxelle.

Another standout dish would be that the Duo de Filet p Bœuf et de Foie Gras de Canard; a dish of foie gras atop Australian beef tenderloin, served with zucchini, garlic sausage and leafy veggies at a mulled wine sauce. In keeping with the French motif, The Strand's cellar is stocked with a broad selection wines to accompany your meal, which range from the iconic to the infrequent.

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