Personal Chef GEORGII
Đà NẵNG, Vietnam
A refined three-course culinary journey highlighting modern European flavors. Features a premium hand-cut beef tenderloin tartare with a rich truffle yolk sauce, a vibrant handmade pappardelle with succulent prawns and pistachio pesto, and a luxurious caramel-glazed brioche French toast to finish.
Appetizer 
Vibrant salad greens paired with premium cured ham and juicy apricots, dressed in a signature cashew vinaigrette with a touch of balsamic reduction, finished with a crunchy cashew crumble.
Main Course 
Al dente pappardelle pasta tossed in a rich, vibrant house-made pistachio, basil, and parsley pesto enhanced with fresh lemon juice, topped with perfectly seared prawns, blanched and seared cherry tom
Dessert 
Thick slice of golden-brown brioche soaked in rich vanilla custard, pan-seared in butter, topped with house-made salted caramel, fresh seasonal berries, nuts, and a scoop of vanilla bean ice cream.