Silk Road Restaurant op culinaire reis

donderdag 19 april 2012

Spring menu @ SilkRoad

Dutch legg of lamb with turkisch feta, pomegranate and saffron

Citrus and sake marinated salmon, sweet & sour radishes, verbena cream

Fish & chips Silk Road, beetroot mayo

Duck magret, madrs style with dried peas and almonds, poivre long

RA - TA - TOUI - LLE

Duck pastrami and babaganoush

dinsdag 24 januari 2012

Silk Road Restaurant........ a new menu appears

We are not standing still and like to keep up the speed, so we launched our new menu.
Again a mix of Marco Polo's journey through the south of Europe combined with flavours of the Middle East and Asia.
What to think about our Sushi bowl, Yellowtail Mackerel, an Indian selection of warm starters or the mixed starter box, the Silk Road bentobox.
Do not forget to try the Artic cod, which is our seasonal dish in all our Mövenpick restaurants in Europe, not the same preperation but we serve it with a selection of organic carrots and a Vadouvan granola wich contains wild rice, lentils, shallots and garlic.
Come and try it yourself, our staff is waiting to give you the most precious night out.

PS. Next wednesday (1st of February) we will start our monthly promotion with a selection of traditional Swiss Rösti dishes, more information will follow.

Sushi bowl

Yellowtail mackerel with verbena merique

Berkshire pork char siu

Peking duck salad

Indian selection

Silk Road Bento

Artic cod, carrot selection & Vadouvan cranola

Silk Road steak

Chinese lemon chicken

Peking duck classic

White chocolate & pumpkin

Blanc manger Silk style

donderdag 19 januari 2012

FRESH, SIMPLE, TASTEFUL

Bistro is back!! Well that’s my opinion. At the beginning of this year I started to write a concept for our restaurant in The Hague and kept the feedback of our guests in mind.
After I finished my concept and presented it to a small audience, I received some positive feedback and started to roll it out.
At some point I received a newsletter from a foodie with lots of experience in F&B, he was wondering why it’s not possible to have more simple, tasteful food in restaurants. For me it was clear at that moment, I had to continue the menu. Just keep the product what it is like, use first class products and add only some adjustments who respect the product, no more spielerei!!!

FRESH, SIMPLE, TASTEFUL
Don’t make it too difficult for yourself, life could be so easy but we humans have the tendency to make it difficult by being overly complicated. Easy to say, chefs are a different kind of human being, but work on it.
This week the kitchen team of The Hague and myself implemented the new menu, first day operational and a lot of positive comments already.
The last task is to find a proper, eye-catching name for the restaurant in the Hague and rebrand it, what do you think of SWISS BISTRO & GRILL?

Below some menu highlights and pictures:

Pomodori tomato | semi dried | buffalo mozzarella | basil | olive oil

Goat’s cheese gratinated | forgotten beetroot | charcoal roast | liquorice crumble

Quail | calvados prunes | sultana’s | Waldorf salad | roast pecans

Smoked mushrooms | salpicon | crispy dough | VOC foam

Carpaccio | classic | basil | pine nuts | parmesan

Slices of veal | rösti | white wine and mushroom sauce

Lamb skewer | polenta | oregano | Gorgonzola

Gnocchi | Luca de Santi’s blueberries | wild boar ragout | tarragon

MP House steak | 250 gram | origin Black Angus Creekstone USA

Rib eye | 200 gram | origin Ireland

Crème brûlée | pear | bicuit