A Weekend in Surabaya

Gala Dinner at Vasa Hotel Surabaya, Indonesia

Saturday, 6 April 2019

 

MENU

Tuna Carpaccio and Salmon Lomi Lomi, Slow-Boiled Madura Prawn

Tropical Fruits and Avocado Salsa, Salmon Roe, Capers Berry and Tomato-Grape Seeds Oil

De Bortoli Willowglen Sparkling Brut, Autralia

 

CAVIARS

TBA CAVIARS

Blinis, Cream Fraiche, Chopped Egg White, Chopped Egg Yolk,

Lemon, Capers, Chopped Chives, Chopped Red Onions

Belvedere Vodka

Truffle and Wild Mushroom Velouté

 with Gold Leaf

Matua 2017 Sauvignon Blanc Marlborough, New Zealand

Green Pear and Cinnamon Sherbet

with Calvados

Selection of Fine Cuts of Brazilian Churrascaria

served with Selection of Delicious Sauces and Accompaniments

Matua  2016  Pinot Noir Marlborough, New Zealand

Chocolate Trilogy of Mousses

with Three Different Flavors, Sauce ‘en chocolate brule’

Hatten Pino De Bali, Indonesia

Fine Selection of Vasa Coffee and Teas

Mignardises








the Host General Manager and Cordon Noirian Heiner Werdeling
Executive Gourmet for Indonesia Stefan Mueller and Executive Gourmet Cambodia &Vietnam Chef Mawa
Congratulation !!!!




Thank you all the Staff and 20 Guest, Heiner Outstanding contribute Surabaya to our Cordon Noir Globe!