food-beverage

Liquid tiramisu

How to serve a special guest, the chef make a dish with a vengeance. Blackberry fettucine with insertion of savory minced champignon nan fragrant, very tasty swing tongue. In closing, Liquid tiramisu that leave impressions on the tip of the tongue bait in the perfect manner as the end of the experience! Hmm … want to try Italian charm this one?

Italian restaurant, Il Mare is in the ground floor of the Commercial Hotel Senayan Jakarta has long operated. However, the horsefly with its Italian dish that is always unique and original to create culinary Italian lover want to go back. Including the day that we intentionally want to repeat the prime characteristic delicacy this restaurant chef.

List of a la carte menu that will be given to us was already experiencing many changes. This is all the more because a new chef in the kitchen appear new Il Mare, Alessandro de Boni! View menu the chef probably smart to make home made pasta and fresh seafood dish!

a basket of home made bread is served warm puff as complement our lunch dish. The form of soft bread, carrot bread, whole wheat bread, bread sticks and we also enjoy with butter, olive oil and vinegar! Fresh bread from the exquisite aroma of fragrant grain texture and softness of bread it.

An antipasto dish or as stuffing ravioli with ricotta cheese and spinach. Pasta quadrangular green in this bumbui tomato sauce marzano a red light and add cheese scamoza a soft roll.

When pick ravioli with a knife appears sembulan the spinach is soft blanket of cheese, ricotta ber. Wipe the tomato sauce plus fresh sour cheese melt an scamoza soft tasteful blossom into a tremendous sense of harmony in the tongue! Truly a special note!

The mainstay of the chef is the second Blackberry fettuccine with lemon thyme and champignon. Not because one said the gadget Blackberry leaves are rising but the fettucine to view this cokelatan truly enthralling. Thinly sliced champignon mushrooms directly bring the aroma of fresh ground and typical beriringan with fragrant fragrant thyme. Soft texture of the processed fettucine al dente pasta to taste this.

Main dish that we select are Filleto in salmon norvegese grantinato Allo zabaglione. Pieces salmon fillet comes with zabaglione sauce topping the dough is baked quite dry. Paprika sauce served with a red-brown to make an appearance is the beautiful!

Salmon baked with a temperature of the meat fibers to create pas still hefty, fat roll to its side so that the fish leave the impression that burn fragrant. Zabaglione sauce that is usually presented in the form of liquid, by the chef is baked so that the intricate texture of the tasty tasty. Moreover, after the sauce added a slightly spicy paprika. Hmm … mamma mia!

Close the meal we were enjoying Liquid tiramisu. Yes tiramisu, Italian cover dish popular in the world in the hands of the chef who once served several celebrities such as George Clooney, Modonna, and Monica Belluci, so the dish is full sensation!

Garibaldi biscuits or lady fingers layered which is arranged, dimemar just fine with fresh cream and mascarpone cheese, coffee and almond minced and put in the middle of a glass high and wide. Not a long tube-shaped vial three stratified sphere brought the waitress. Contain grand marnier, espresso and fresh cream. Slowly lifted the tip of the tube so that all liquid ignites at the end of the tube and poured into a glass containing high-dough biscuits. Unique and enthralling taste!

Of course it’s not the same sensation with the classic tiramisu. Feeling restless savory biscuits with almond collide with the splash of water ‘dressing’ of coffee is sweet-sweet scent. Absolutely sensational! Not if one of the chef recommends this dish as its mainstay the closing lunch of a perfect and unforgettable!

Il Mare
Hotel Mulia Senayan, Floor Basics
Jl. Asia Afrika, Senayan Jakarta
Tel: 021-5747777
Start Price: Rp 100.000,00
Lunch (Mon - Sat): 12:00 - 14:30
Dinner: 18.00 - 22.30 (dev / ODI)

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