leading the world singapore in hospitality management new ... profile presentation... · singapore...

LEADING THE WORLD SINGAPORE

IN HOSPITALITY MANAGEMENTNEW YORK

AND CONSULTINGPARIS

FOCUSHOSPITALITY INC


FOCUS HOSPITALITY INC


Focus Hospitality Inc

Established in 1988, Focus has been involved in well over 300 hospitality and retail projects. We provide technical and conceptual assistance to create exciting and sustainable food and beverage, lodging and retail related businesses.

With clients from the Americas, Europe, Middle East and the Asia Pacific we are truly a global company with offices in Singapore, New York and Paris.

With over 90 years of combined experience in senior management positions, our partners are well equipped to give objective and factual advice for your project.


ABOUT US

25 YEARS OF SUCCESS IN OVER 300 HOSPITALITY AND RETAIL ENVIRONMENT PROJECTSCREATING CUTTING EDGE AND SUSTAINABLE CONCEPTS FOR THE SERVICE INDUSTRY WORLDWIDE


OUR SERVICES

CONCEPT & BRAND DEVELOPMENTOPERATING STATEMENT DOCUMENTATION

PROJECT MANAGEMENTFRANCHISING

OPERATING SYSTEMSSCHEMATIC & OPERATIONAL FRONT &

BACK OF HOUSE SPACE PLANNINGKITCHEN PLANNING & OPERATIONAL

DESIGN REVIEWMARKET RESEARCH

FEASIBILITY STUDIESBUSINESS PLAN DEVELOPMENT

TECHNICAL ASSISTANCE DURING DESIGN DEVELOPMENT & CONSTRUCTION

MENU ENGINEERINGMANAGEMENT RECRUITMENT & TRAINING

STANDARD OPERATING MANUALS POLICIES & PROCEDURESPROCUREMENT SERVICES

OPERATIONAL FINANCE & CONTROLFINANCIAL PROJECTIONS

QUALITY CONTROL AUDITS


OUR CLIENTS

ABU DHABI INVESTMENT AUTHORITYSTARWOOD HOTELS & RESORTS

MARINA BAY SANDS CASINO RESORTSOFITEL LUXURY HOTELS

SPRING SINGAPORETHE COFFEE BEAN & TEA LEAF

KEMPINSKI HOTELS TONY ROMAS - A PLACE FOR RIBS

HILTON HOTELS CORPORATION JIM THOMPSON

PAN PACIFIC HOTELS GROUP THE ASCOTT LIMITED

BORDERS INCCALIFORNIA PIZZA KITCHEN

THE PRIME SOCIETYLES AMIS GROUP

SWISSOTELCIRAGAN PALACE ISTANBUL

MALL OF THE EMIRATESTATA GROUP

EMAAR HOSPITALITYTAJ PALACE


One of the world’s largest sovereign investment funds

ADIA HEADQUARTERS Food service concept developmentOperational space planning

CIRAGAN PALACE, ISTANBUL Feasibility studyConcept development

HILTON LUXOR RESORT & SPA, EGYPT Feasibility studyConcept developmentOperational space planning

ABU DHABIINVESTMENT AUTHORITY


MARINA BAY SANDS

World’s largest integrated casino resort

MARINA BAY SANDS SHOPPES, SINGAPORE Feasibility studyRental yieldMaster tenancy mix Operator suitability report Operational space planning


THE COFFEE BEAN & TEA LEAF

From 30 to 950 stores worldwide

THE COFFEE BEAN & TEA LEAF Feasibility studyBrand & Concept developmentFranchise negotiations Concept re-development Menu engineeringOperational space planning Franchise system development Strategic international development

SINGAPOREMALAYSIAINDONESIAPHILIPPINESCHINAS. KOREAMIDDLE EASTUNITED STATESAUSTRALIA


Premium full service & kitchen concept

A premium full service and kitchen concept for CBTL resulting in 200% revenue growth as well as a separate franchise channel

BEANSTRO BY CBTL Brand & Concept developmentMenu engineeringOperational space planning

SINGAPORE - 4 outletsMANILA - 1 outletNEW DELHI - 1 outletDUBAI - 1 outletLOS ANGELES - 2 outlets

THE COFFEE BEAN & TEA LEAF


New properties in Bangkok and Hua Hin

RADISSON BLU PLAZA BANGKOK Food service concept development Operational space planning brief

RADISSON BLU RESORT HUA HINFood service concept development for All Day Dining and Pool Restaurant/Bar

CARLSON REZIDOR HOTELS


Master developer of major tourism developments in Abu Dhabi

AL BATEEN WHARF, ABU DHABI Food service concept developmentOperational space planning

ABU DHABI GOLF CLUB Food service concept developmentOperational space planning

TOURISM DEVELOPMENT & INVESTMENT COMPANY

Abu Dhabi Food Service Concept Presentation / FOCUS Hospitality Inc


New properties in South Korea and India

SHERATON INCHEON Food service concept developmentOperational space planning

SHERATON BANGALORE Food service concept developmentOperational space planning

STARWOOD HOTELS &RESORTS


First entry into India

SOFITEL MUMBAI

A flagship property making its mark on the Mumbai skyline with strong emphasis on quality food service offering

Food service concept developmentOperational space planning

SOFITEL


Luxury mall & hotel Manila Bay

Capitalizing on its unique location facing Manila Bay, exciting F&B concepts are developed for a premium 5 star hotel and mixed use retail developement

MANILA BAY HOTEL Concept development Operational space planning

SM MALL & SKYPARK F&B mall positioningProposed tenancy mixOperational space planning & service support facilitiesSourcing for celebrity chefsRental yield evaluation

SM INVESTMENTS


New high-end mixed-use development in Gurgaon

TATA / TRIL MIXED USED DEVELOPMENT

TATA Group endeavors to capitalize on the demand for high quality shopping and entertainment destination facilities in Gurgaon

Food service concept development Operational space planning

TATA GROUP


Reconceptualization

TAJ PALACE NEW DELHI

Flagship property within the TAJ group upgrades to serve its business clientele a state-of-the art all day dining facility taking advantage of its unique site characteristics

Food service re-conceptualization and operational space planning for all day dining restaurant

TAJ PALACE


Authentic French brasserie

BALZAC BRASSERIE & BAR

The most genuine French brasserie in Singapore with authentic antique interiors, furniture and operating equipment hand-picked from Paris and a menu offering comfortable, hearty home-cooked village fare.

Concept development Operational space planning ProcurementMenu engineeringExecutive recruitmentProject implementation

VSC OVERSEAS


Pan-Asian Steakhouse

THE PRIME SOCIETY

The Prime Society was conceptualized and set up in the lush Dempsey Hill area of Singapore in a former army barrack. It’s 7,000 sqft space provides for a dramatic open kitchen with a custom-designed “Parilla-style” grill and a central island bar with a 14 meter high ceiling.

Concept development Operational space planning ProcurementMenu engineeringExecutive recruitmentProject implementation

AC2 INTERNATIONAL


Bar & Bistro

SKYVE WINE BISTRO

Fresh, modern bistro and lounge bar with clear reference in both design and branding to its elementary school location.

Concept & brand development Operational space planning Procurement Menu engineeringExecutive recruitment Project implementation

GRAPESKIN PTE LTD


Within the Marina Bay Sands

CAFFE B - FINE ITALIAN CUISINE

5,000 sqft authentic fine dining Italian restaurant and bar at Marina Bay Sands with Japanese influences in quality ingredients, service and food presentation.

Food service concept developmentOperational space planningProject implementation

THREEBOND SINGAPORE


Third largest mall in the world

SEZZAM DINING KEMPINSKI MALL OF THE EMIRATES, DUBAI

35,000 sqft multi concept and entertainment venue adjacent to world’s largest indoor ski-dome

Food service concept developmentOperational space planningProject implementation

AL FUTTAIM INVESTMENT


New destination venue

NOVOTEL KOLKATA

Creating a cutting edge food service concept befitting of a modern new hotel in Kolkata

Food service concept developmentOperational space planning

NOVOTEL KOLKATA


New highend grocery brand in Dongguan, China

ALL GOOD SUPERMARKET

Keeping up with the exponential economic growth in China, a leading supermarket chain refreshes to target the growing aspirational market

Food service concept developmentKitchen and operational space planning

TIANHE ALLGOOD


STAND ALONE ESTABLISHMENTS

MyThai By Jim Thompson

Union Restaurant & Bar

Yo’Panino Sandwiches Made Great


California Pizza Kitchen

Tony Roma’s A Place For Ribs

4FINGERS Crispy Chicken

STAND ALONE ESTABLISHMENTS


PROJECT MANAGEMENT

DEFINE OBJECTIVES1.1BRAINSTORM / IDEA DEVELOPMENT1.2

DEFINE CONCEPT PARAMETERS1.3

CONCEPT DEVELOPMENT1.4I.D. ZONING2.1

BRAND DEVELOPMENT & GRAPHIC APPLICATIONS3.1

TENDER4.1

SCHEMATIC DESIGN2.2

TECHNICAL DESIGN2.3I.D. + KITCHEN DETAILED DESIGN2.4

MENU ENGINEERING3.2

OPERATING SYSTEM & EQUIPMENT3.3

PROCESS & TIME FRAME

4-6 wks

4-6 wks

8 wks

PERSONNEL & OPERATIONAL SET UP3.4

CONSTRUCTION & IMPLEMENTATION4.2

HANDOVER4.3

PRE & SOFT OPENING4.4


CONCEPTDEFINE OBJECTIVES1.1

BRAINSTORM / IDEA DEVELOPMENT1.2

DEFINE CONCEPT PARAMETERS1.3

CONCEPT DEVELOPMENT

1.4PROCESS & TIME FRAME

4-6 wks

INVESTMENTSOCIAL AVENUEPASSION

UNIQUE SELLING POINTSWOT ANALYSISMARKET OPPORTUNITYSCALABILITYCUSTOMER BASE

PRODUCTPRICEPROMOTIONPLACE

OPERATING STATEMENTID / MOOD BOARDS

FINANCIAL PROJECTIONS


DESIGNID ZONING2.1

SCHEMATIC DESIGN2.2

TECHNICAL DESIGN2.3

ID + KITCHEN DETAILED DESIGN


4-6 wks

LOCATIONINTERIOR DESIGN APPOINTMENTLAYOUT CONFIGURATIONS

BACK & FRONT OF HOUSEACCESSIBILITYVISIBILITYSEATING CAPACITYMOOD BOARDS

MECHANICAL & ELECTRICAL SERVICESSTRUCTURALARCHITECTURALFIRE & LIFE SAFETY

MATERIALSFF&E

CUT SHEET DRAWINGSELEVATIONS

KITCHEN EQUIPMENT


OPERATIONSBRAND DEVELOPMENT& GRAPHIC APPLICATIONS3.1

MENU ENGINEERING3.2

OPERATING SYSTEM & EQUIPMENT3.3

PERSONNEL & OPERATIONAL SET UP


6-8 wks

NAMELOGO / IDENTITYSIGNAGEMENUAPPLICATIONS

MENU DEVELOPMENTRECIPE COST CARDSPLATING & PRESENTATIONPRICE EVALUATION

POINT OF SALESSERVICE & KITCHEN UTENSILSTABLE TOP MATRIXAUDIO/VISUAL/SECURITY

STAFFINGRECRUITMENT

OPERATING SYSTEMSMANUALS

MARKETING / PR.


CONSTRUCTIONTENDER DOCUMENTATION4.1

CONSTRUCTION4.2

HANDOVER4.3

PRE & SOFT OPENING


6-8 wks

MAIN AND M&E DOCUMENTATIONISSUE & REVIEWRECOMMENDATION & APPOINTMENT

SITE MEETINGSCOORDINATION OF TRADESSITE CONSTRAINTSBUDGET TO ACTUAL

PUNCH LISTSSYSTEMS DOCUMENTATIONTESTING & COMMISSIONING

SOFT DESIGN & STYLINGOPERATIONAL SET UP

DRY RUN / TRAININGSOFT & GRAND OPENING

MARKETING & PUBLIC RELATIONS


FOCUS HOSPITALITY INC 3

SmellThough enclosed by glass, the wondrous

aromas of soups, grills, fresh-baked breads

and the like escape to tickle the nostrils of the

watching spectators.SoundWhat more wonderful sound is there in the

world than that of a sizzling steak thrown on

a hot grill? While The Kitchen Table is

usually serene and orderly, guests can also

soak up the excitement of bursts of activity in

the lively kitchen.Taste Depending on the time of day, whether

breakfast, lunch, tea or dinner, canapé

morsels will be put out for passing guests to

taste. Be it freshly-baked butter brioche,

smoked salmon tartlets, and wild strawberry

strudel, the guests will be in for a wild card

surprise each time.ExperienceThe choice table of the house is, of course,

the chef ’s table. Fully enclosed in glass, it

takes pride of place in the middle of the

kitchen and boasts the best view. Diners who

book the chef ’s table get the full 360°

experience of being immersed in the kitchen.

All this while staying cool and comfortable in

their nook.

The wait staff at The Kitchen Table will be

dressed smartly as chefs, making their rounds

of the tables and bar. The focal point of the

seating area will be the lengthy “iBar” which

is a large communal dining table. For the

uninitiated, the “iBar” is a light-powered,

interactive communal table that send neon

rings of light around any objects placed on it,

and can be controlled to create light networks

between all objects on its surface.

On the menu, a bespoke high tea selection is

the highlight of the day between breakfast

and dinner. Perfectly crafted canapés,

exquisite teas and freshly-made pastries and

desserts like fruit scones, lavender crème

brûlée and deconstructed cakes served in shot

glasses are just some of the choice picks.

“Tea is nought but this; first you heat

the water, then you make the tea.

Then you drink it properly. That is all

you need to know.”Senno Rikyu, 1522-1591

Our guests become our family...they dine within our kitchen!

The PantryChef’s tableCommunal iBar

WYOKOHAMA

14 J

uly

2008


“Sleep ‘til you’re hungry, eat ‘til you’re

sleepy

Author Unknown

The Kitchen Table is an all-day dining concept under

the W umbrella. Yet, in the ever evolving Japanese city

of Yokohama, its persona takes an extra step over the

edge.

Marking the entrance to the all day dining restaurant is

The Pantry at The Kitchen Table. Essentially a pastry

showcase and retail area, it lures potential diners into

the restaurant, greeting passers-by with the sight of

bakers at work on the breads, cakes and desserts; the

heavenly waft of freshly baked pastries; and the taste of

sample morsels of bread and cake. Its retail display

shelves are directly linked to the kitchen, giving

testament to the fact that all items are made fresh on

site. Laden with delicious, freshly-made cakes, pastries,

breads and confections, the patisserie table looks rather

like the display case of a beautiful boutique,

with its jewels of colourful edible creations.

When guests have been adequately intrigued by The

Pantry into stepping into The Kitchen Table, they then

take a veritable trip into the wonderland of restaurant

cookery, experiencing the magic of a live kitchen in the

flesh. A meandering pathway is carved right through

the actual kitchen of the restaurant, allowing guests to

literally walk through - savouring the sights, smells,

sounds and tastes of the chefs at work.

SightA runway forms a welcoming pathway. In total darkness

save for a twinkling path of theatric fibre optic lights,

guests are able to view the chefs at work at different

stations of the kitchen, without disturbing them. The

glass-enclosed kitchen will feature stations for dessert,

pastry and confectionery, chocolaterie, soups, salads,

grill and food preparation.

The Kitchen TableEat in our home...you’re welcome at our table...join us...let’s eat!

WYOKOHAMA

14 J

uly

2008

W HOTEL YOKOHAMA

EXTRACT / CONCEPT STATEMENT / ALL DAY DINING



True to its name, Encore Grill & Smoke House will serve up – and be renown for – the

best steaks in town. And indeed, steaks come in all incarnations on the menu. Think classic Porterhouse and T-bone, prime ribs, steak frites, steak donburi, Philly cheesesteak, entrecôte, tournado amongst others, including

a bevy of steak sandwiches. Depending on its location, Encore will use only the best raw ingredients from the region. In the case of Encore at W Yokohama, prized Japanese local

seafood and beef like the Kobe and Wagyu varieties will be made available on the menu. One of the features that make Encore so

intriguing is the TV monitor poised throughout selected areas in the hotel.

Zooming in on the minute actions of the chefs, guests will be able to view close-ups of the fascinating carving, chopping, slicing and dicing in the preparation of each meal. But yet another interesting feature is the

window displays on the exterior of the restaurant. Inspired by high-end retail windows on famous shopping streets like Champs Élysée in Paris or Fifth Avenue in New York, these display windows feature different refrigerated culinary works of art each day, offering passers-by a peek into the gastronomic offerings and wonderful world that lies behind the walls of Encore.

WYOKOHAMA

14 J

uly

2008

A sophisticated multi level dining, bar & entertainment experience

Our guests are our audience… while we orchestrate the show...


“Cooking is like love. It should be

entered into with abandon or not at

all.”

Harriet van Horne, late American journalist and film

critic

Every good hotel needs a good restaurant. The W needs

an exceptional one.

At the Encore Grill & Smoke House, cooking is elevated

to a performance art. At the core of concept is a show

kitchen that showcases the skills of the chefs, which

sometimes rises to a fevered pitch. Elevated above the

kitchen, a stage serves as the perfect platform for jazz

bands, visiting music artistes and stand-up comedy acts.

Bathed in dark, moody, sultry lighting and highlighted

by spots of soft light from the lamps on each table, the

restaurant-theatre is perfect for an intimate meal with

friends, or an entertaining night out on the town.

The theatre-style restaurant will have seating scattered

around a semicircular dome. Individual tables are

strategically placed around the tiered concentric

semicircles to guarantee unobstructed views of the show

kitchen.

Integrated with one of the tiers, a long, high table offers

seating for solo diners or those looking for just a drink.

Here, they can tuck into fresh seafood platters from the

outstanding cold seafood bar, and cocktails from the bar.

Skilled oyster shuckers double up as bar mixologists,

shucking fresh rock oysters in front of the diners, and

shaking, blending, stirring clever drink concoctions.

The drinks and food resonate in each other. Oysters, for

example, can be served with a wasabi mayonnaise or a

blackberry vinaigrette, while the drinks like a sake

martini might be garnished with a tiny dollop of freshly

grated wasabi, or a blackberry mojito might be come

with crushed fresh blackberries.

Encore Grille & Smoke House

Where food becomes theatre...join us...let’s eat!

WYOKOHAMA

14 J

uly

2008

W HOTEL YOKOHAMA

EXTRACT / CONCEPT STATEMENT / SPECIALITY RESTAURANT


Sheraton Bangalore/ Focus Hospitality Inc

Persian Terrace / Table Top & Uniform Matrix

Sheraton Bangalore Food Service Concept Presentation / FOCUS Hospitality Inc

Sheraton Bangalore Food Service Concept Presentation / FOCUS Hospitality Inc

SHERATON BANGALORE

EXTRACT / CONCEPT STATEMENT / MOOD BOARDS /TABLE TOP MATRIX /SPECIALITY RESTAURANT

The Persian Terrace

Concept

“One of the very nicest things about life is the way we must regularly stop

whatever it is we are doing and devote our attention to eating.”

– Luciano Pavarotti

When dusk falls, half of Sheraton Bangalore’s rooftop magically becomes a

fairyland of lights, fragrance and colour. The space transforms into a Middle-

Eastern wonderland, with Moroccan lanterns, floor-standing chandeliers and

twinkling tea lights. The aroma of piping hot pita breads and fragrant shishas

fill the air.

At The Persian Terrace, all the breads are freshly made and baked in the white

hot tandoor ovens. Middle Eastern chefs can be seen moulding and patting

flat pieces of dough into pitas and naans, shovelling them onto the sides of

the clay oven.

Pitas and naans are served as sides with a main meal, or as a starter with

mezze platters to mop up delicious dips, chutneys and purées. Here, Pitzas –

pizzas with a pita bread base – are the specialty. From the regular Hawaiian

(pineapple, ham and cheese) to the gourmet (prosciutto, rocket and buffalo

mozzarella) to exotic Arabian, Persian or even Indian flavours (lamb kofta with

mint sauce, or tikka fish with lime), the pitza possibilities are endless.

Sheraton Hotel Bangalore

FOCUS HOSPITALITY INC Food Service Concept Operating Statement 39


Bene Trattoria

Thin-crust gourmet pizzas, pasta & antipasto

“If it had been an Italian who codified the world of cuisine, it would be thought of

as Italian.” – Georges Auguste Escoffier, legandary French chef and culinary

writer

Concept

An irresistibly delicious fragrance greets diners even before they set foot in the

Italian Trattoria. It is the aroma of basil, tomatoes and pizza crust – unmistakably

that of a steaming hot pizza that only a traditional Italian wood-fire oven can

achieve.

Welcome to Bene Trattoria, an authentic Italian restaurant that eschews over-

the-top displays in favor of top quality, expertly-prepared food that follows

simple regional family recipes handed down from chef to chef.

Here, the freshest of ingredients have a voice and speak for themselves, helped

along by chefs skilled to bring out the best in them, at any season. Believing

that traditional, home-cooked Italian food needs no re-jigging, Bene Trattoria

celebrates, rather than modifies, the art of Cucina Italia.

Indeed, the Italians place somewhat of a premium on heritage, preferring

traditional ingredients, cooking and serving methods, décor elements and the

like, over fusion or overtly modern techniques.

While located in the East, there’s no denying that Bene is, at heart, a true Italian

restaurant. Italian favorites like antipasto, risottos, salads of wild herbs and

greens and freshly hand-made pastas are de rigueur offerings on the menu.

The ground floor features a large open terrace overlooking the fishermen’s

marina and provides for a casual, fun and relaxed setting with the interior of the

restaurant walls lined with retail shelves stocked with Italian provisions such as

bottles of olive oil, olives, sardines, grissini sticks, risotto rice and Pugliese

sourdough loafs, all for sale for those that wishes to replicate or compliment

their cooking at home.

True to Italian tradition, fresh herbs, like marjoram, rosemary, basil, thyme, sage

and marjoram, bring the dishes to life with their aromatic perfume. At its back

sits the main kitchen, where most of the dishes are prepared and served from.

A wood-fired oven, on display in the semi-open kitchen, hold the promise of

freshly baked gourmet pizza and and tantalizing baked gourmet desserts. An

antique red “Berkel” meat slicer sits on top of the servery counter participating

in dishing out large carefully arranged antipasto platters.

Culinary delights aside, Bene’s first floor features a generously stocked bar

which offers the promise of Bene’s signature Bellini cocktail. For wine

connoisseurs, the cellar, surrounded by private dining rooms, provides an

extensive, well-edited selection of old world Italian wines and Prosecco.

While the ground floor with its large outdoor terrace is informal, the first floor

seating offers a more intimate setting and menu offer, including degustation

menus and a gueridon dessert trolley that brings sweet Italian pastries and

cakes to your table.

al bateen wharf abu dhabi

FOCUS HOSPITALITY INC Food Service Concept Statement

22

Design & Style

Modern and contemporary, with a touch of the rustic and eclectic elements of yesteryear, the warm, casual and friendly environment of Bene encourages raucous conversation, and cosy wining and dining.

Swathed in red and black, the colors of passion, the trattoria’s décor is as vibrant as the colors of its food. Black glass tiles lend an interesting, modern take to a traditional Italian trattoria, while lively red walls add warmth and intensity to the décor – a reflection of its culinary offerings, perhaps.

Solid wood table-tops on the ground floor add a touch of rusticity and compliment the eclectic combination of celadon tableware, deliberately mismatched yet blending together effortlessly, while the first floor features crisp white linen tops.

Warmth, without a doubt, is the first impression imprinted on guests when they first arrive at the restaurant.

With full-height windows on both levels and a large outdoor terrace and first floor balcony, the views over the marina creates a wonderful place to savour a chilled Italian soda, glass of fine Italian Prosecco or a postprandial drink.

And for an after-dinner espresso, as is the tradition of the Italians, lounge seats provide an intimate area for small groups or a cosy nook for solo diners.

The raised main dining area – all the better to view the kitchen and bar – features a flexible seating combination, with tables for 2 to 4 which can be joined for bigger parties, and banquet seating along the back wall.

For the ultimate in private dining, a number of rooms of various sizes, incorporated in a semi-transparent glassed-in chilled wine cellar, allows the luxury of a personalized meal experience while overlooking the marina from the first floor.


FOCUS HOSPITALITY INC Food Service Concept Statement 23


FOCUS HOSPITALITY INC Food Service Concept Statement 24

AL BATEEN WHARF

EXTRACT / CONCEPT STATEMENT / MOOD BOARDS /MIXED-USE DEVELOPMENT


THE PRIME SOCIETY

EXTRACT / MOOD BOARDS /SPACE PLANNING /STAND-ALONE RESTAURANT

exposed brick work

checkered

floor

contemporary art

french kitchen tiles

oversized cast iron charcoal

grill

Ribs

Full or Half Rack, choice of:

Prime / Baby Back / Short

Your choice of:

Thai chilli & lime

Honey mustard

Garlic, ginger and Belacan chilli

Lemongrass, lime and coriander

Teriyaki

Oriental sweet & sour

Spicy black pepper

Sun-dried tomato salsa

Smokey BBQ

Mint yoghurt & sesame

Tomato Bourbon aioli

Louisiana Cajun

Salt & red wine vinaigrette

Grilled beef or pork ribs, oven braised

on an oak plank with gratinated

mashed potatoes and roasted corn

dressed in parmesan & cayenne

Grills & Roasts

Grilled, roasted and served on an oak plank with a

choice of two sides; French fries, Jacket potatoes,

Mashed potatoes, Broccoli, Parmesan & Cayenne

dressed roast corn, Chileconcarne and Jambalaya rice

Beef Tenderloin with anise basil butter

Rib eye steak with seasonal mushrooms and aioli

Sirloin steak with horseradish sauce

Young Lamb chops drizzled with rosemary mint sauce

Roast Cod with lemon, garlic & parsley crust

Roast Salmon with asparagus served with lemon & dill

sour cream

Grilled chilli Lobster

Grilled Chicken breast

Beef Burger

Port Bratwurst

Desserts

Warm chocolate cake with French vanilla ice cream

Fried bananas with raspberry & rum

Bread pudding

Tiramisu

Rocky road mudpie

Crepes with strawberry & Mascarpone

Brazilian orange flan

Lemon poppy seed cake

Chocolate fondue with fresh fruits

Home-made ice cream

succulent ribs, steaks & seafood

light fresh salads

narrow low voltage lighting

contrast in colours, textures

& materials

post dinner chill-out bar


THE PRIME SOCIETY

EXTRACT / GRAPHIC APPLICATIONSMENU ENGINEERING /STAND-ALONE RESTAURANT


YO’PANINO

EXTRACT / GRAPHIC APPLICATIONSMENU ENGINEERING /STAND-ALONE RESTAURANT




SINGAPORENEW YORKPARIS

leading the world singapore in hospitality management new ... profile presentation... · singapore...

Documents