specials
The Grand Stanford Inter-Continental is holding a Veneto promotion in the Mistral restaurant, and chef GianLuigi Bonelli has created some special dishes, which he pairs with wines from the northeastern part of Italy. Guests can sample roast veal shank with mountain herb, butter fennel and rosemary potato, which Bonelli suggests eating with the Amarone della Valpolicella Classico 1993, and onion and smoked bacon cake with fontina cheese with salad and Gorgonzola cream, which can be enjoyed with Soave Classico Superiore 2000. The Veneto promotion runs until September 23; call 2731 2870 for reservations.
Also at the Grand Stanford Inter-Continental is the oyster promotion from tomorrow (September 15) until October 14 in Hoi King Heen. The oysters, flown in from the East Coast of the United States, will be steamed with black bean sauce, deep-fried with spicy salt, pan-fried with honey prune sauce, and sauteed with assorted mushrooms in black pepper sauce. Information
on 2731 2883.
The Metropole Hotel is holding a Flavours of Tasmania food festival until October 14 in its Porto restaurant. Guest chef Anton Kunz is flying out to make some special dishes, including sauteed fillet of emu on beetroot risotto with red currant jus and sweet potato chips, macadamia and wattle-crusted rack of lamb on blackcurrant jus, and Tasmanian cheese terrine. Tasmanian dishes will also be featured in the dinner buffet at Palm Court. For information phone 2761 1711 ext 3509.
