NEWS

French Window's new chef Simon Kealy whipping out something magical this month

by: Veronica Siu
19 Jul 2017

The French Window introduces a brand new à la carte menu curated by their new Brand Chef Simon Kealy, available at dinner session from 10th of July. With over 27 years of culinary experience and an impressive CV of cooking for different Royal families, Chef Simon promises the best European culinary adventure for his guests with his artful and exquisite food creations. We recommend the Chef’s tasting menu, which includes amuse bouche and 6 signature dishes each represented by their core ingredients.​Dressed with lemon and herb oil, SQUID is cooked sous vide then cut into small dices, topped with pan seared scallop and Oscietra Caviar imported from France. BEETROOT is thinly sliced, served with asparagus, radish, broad beans jelly and beetroot purée. ​The DUCK breast from Breese is pan fried, paired with duck cannelloni on the side wrapped with confit duck leg meat. BEEF serves pan-fried A5 Saga Wagyu, together with slow-cooked beef cheek and oxtail. PORK comprises of Iberico pork belly, the rack and the flank. The STRAWBERRY semifreddo is prepared with fresh strawberries, pistachio and milk jelly, delivering a variety of textures. Shop 3101, 3/F Podium, IFC Mall, 8 Finance Street, Central, 2393 3812; miradining.com/french-window

 

Veronica Siu