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Food Fest #2: International Six Course Tasting Menu (Prepay/Max 30 places) 10Nov

  • Nov 10, 2013 · 7:00 PM

Welcome to the second in a series of culinary feasts presented by MnC.

On this leg of the journey, we will be taking you through a delectable selection of fine Italian and French inspired dishes, in the comfort of an exclusive private kitchen.

Date: Sunday 10th November, 2013
Time: 7 - 10pm
Cost: $490 pp
Includes a six course meal with two drinks (wine, beer or soft drink). See Menu Below.
Maximum: 30 places only!

Please make payment by credit card or PayPal:

Once payment has been received we will notify you of the secret location which is in the Tin Hau / Causeway Bay district.

Bring on the food!

Monica + Chris

1. Julianne’s Plate
Crisy, sea-urchin filo pastry roll accompanied with a refreshing, pan-fried watermelon, spring onion and garlic ensemble

2. Black Truffle Parma Ham Salad
Smoky, aged parma ham with crunchy greens tossed in a zesty black truffle and balsamic vinegar dressing

3. Crème de Champignon
Creamy, full-bodied crème of mushroom soup topped with a light dollop of sea-foam and black truffle. Accompanied with a warm, buttery croissant

4. Main Course
A choice of:
a. Chicken and foie gras asparagus roll
Succulent honey-roasted chicken encasing a fusion of velvety foie gras and sweet asparagus. Served in a ginger infused sauce and seasonal vegetables

b. Australian Angus Rib Eye Steak
Juicy, Australian Angus rib-eye steak chargrilled to perfection. Served with herb potatoes and seasonal vegetables

c. Spicy salmon with tomato & cheese
Baked, tender salmon topped with layers of fresh tomato and cheese in a spicy tomato sauce. Served with aubergine and sweet snow peas

5. Sesame-infused Carbonara Fettuccine
Buttery egg and bacon pasta in a Japanese-inspired sesame sauce topped with a juicy, fresh sea-scallop

6. Dessert
A choice of:
a. Heavenly chocolate mousse
Velvety, homestyle chocolate mousse with chucks of luscious chocolate sponge cake

b. Caramel d’orange
Baked, citrus orange pudding with a crispy salted caramel topping

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  • Chris

    We've set the deadline for payment for noon, Thursday as we need to tell the private kitchen how many people we are. So please make your payments by then. Thanks!

    November 6, 2013

  • Chris

    Thanks to those that have registered for this Sunday's event. We've just messaged you. If you could reply to confirm your place that would be great as we need to tell the private kitchen how many meals to prepare.

    Others can still join but we'll need to know soon.


    November 5, 2013

  • Chris

    Sorry, need to reschedule it to Sun. 10th November. Please update your RSVP if you can't come. Thanks

    October 23, 2013

  • Chris

    Photos from our previous Food Fest are here:[masked]

    October 9, 2013

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