Scarlett Welcomes Summer with Mediterranean Inspired Menu by Acclaimed Chef, Christian Martena from the Legendary The Strand Hotel, Yangon
From 1-8 June, diners can enjoy a special Mediterranean inspired menu at Scarlett Café and Wine Bar designed by highly acclaimed chef, Christian Martena.
Chef Martena has a globe-spanning career, having worked in many culinary capitals including Paris, Bangkok and Dubai. He is currently developing The Strand Restaurant, a fine-dining eatery at the iconic Strand Hotel in Yangon, Myanmar, which is set to re-open in November this year. Chef Martena has taken a short break from his time at the Stand Hotel to visit Scarlett this June and showcase a special Mediterranean menu.
Inspired by the fresh produce and seafood available during the warm summer months in the Mediterranean, Chef Martena comments, ‘I want to showcase the best of fresh Mediterranean ingredients at Scarlett Hong Kong this summer. The climate in Hong Kong during summer is very similar to that of the Mediterranean and I feel that food aficionados will appreciate the light, yet flavorful range of dished I have prepared.’
The menu features four light starters, four main dish options including a vegetarian pasta dish, fresh seafood and meat dishes and two decadent desserts.
Some of the highlight dishes include an innovative starter, Black ink cappuccino served with slow cooked giant squid, hot potato mousse and spring onion, a beautifully fresh seafood maindish, Pan fried Mediterranean Sea Bream with cauliflower puree, sautéed kale and citrus fruit sauce and for a sweet finish, the Chocolate ball filled with mascarpone cream and served with hot espresso is sure to hit the spot.
Christian Martena from Strand Leading Hotel of the World
Fresh burrata cheese served with rocket, Parma ham and sundry tomatoes
Vitello tonnato, balls of veal tenderloin stuffed with tuna mayonnaise, capper and anchovies served with watercress salad
Black ink cappuccino, slow cooked giant squid served with hot potatoes mousse and spring onion
Mediterranean style salad served with crispy bread, crudité of fennel and cucumbers, cherry tomatoes, black olives and crusted goat cheese.
Raviolo bergese, homemade ravioli stuffed with ricotta, spinach and egg yolk served with butter and sage
Pain fried Mediterranean Sea Bream served with cauliflower puree, kale sauté and citrus fruit sauce
Sous vide crispy spice marinated chicken breast served with rosemary potatoes puree, pain fried pak choi and chicken brown sauce
Grilled Lamb chop served with Jerusalem artichoke three ways and basil pesto style sauce
Chocolate ball stuffed with mascarpone cream and served with hot espresso coffee
Black berry mille-feuille served with vanilla custard and raspberry sorbet