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THE SWEETNESS
Estrella Galicia Lager 68
1906 Reserva Especial 68
Tsingtao 58
Asahi Draught ½ Pint 68
Asahi Draught 88
Kronenburg 1664 Blanc 68½ Pint
Kronenburg 1664 Blanc 88
Guinness Draught In Can 88
ICE COLD BEERS
Your Hug 118Sip on this sweetness-filled cocktail and indulge in the perfect combination of chocolate and a fresh orange skin which will surely freshen up your palate
Feeling Better 118Tailor-made to warm you up this Winter. Concocted and mixed with aperitif liquor, honey and herbs which spice up the aftertaste
Bigote 831 Created with twin rum covered by a thick layer of apple foam, this cocktail offers you a mellow taste and gets you ready for the next drink
Between the Kiss 138Kiss the evening with brandy, coffee and ginger liquor providing you with an unexpected sensuous experience
Ice on Ice 158Mixing the world’s first-ever champagne especially created to be enjoyed over ice with selected pear liquor, Japanese ginger and a hint of citrus to enhance the sense of taste
CHEF’S FAVORITES
Crispy Pork Belly Bao Featuring 18-hour slow-cooked pork belly with crispy skin, this Chinese cuisine influenced contemporary tapas is served with purple cabbage, lettuce, balsamic and house-spiced mayonnaise
1 Pc 782 Pcs 138
Waldorf Salad 78Apple, raisin and walnut salad on the celery sticks
Sword Fish Ceviche 98With house-marinated dressing of lemon jus, tomato, red onion, chilli, oregano, coriander, cayenne and olive oil
Shredded Chicken Pintxo 108With quail egg and mojo sauce
Catalan Canelones with Braised Beef 158Traditional cannelloni with béchamel truffle sauce
THE HOUSE CLASSICS
The Royal Surf-N-Turf 418Australian grain-fed Wagyu beef with a half Boston lobster and seasonal garnish
Grilled Wagyu Beef 298Oyster blade with roasted marrow and confit onion
The House Burger 188Embraced with chorizo and paprika plus a pint of Asahi Premium Lager
Cheese Platter 188Selection of Manchego, Camembert, Saint Maure and Mahon with sliced toast
Miramar GroupMira Moon Hotel#miramoon #supergiant
10% service charge www.miramoonhotel.com www.miramoonhotel.com Reservation: 2643 8875
SURF-N-TURF EXPRESS LUNCH
11:30 AM – 3:00 PM DailyA gratifying 5-course setlunch including entrée, main course, dessert
and tea or coffee.
PROMOTIONS
HAPPY HOUR4:00 PM – 9:00 PM Daily
Enjoy an electrifying evening with 50% off selected drinks by the glass!
Representing the largest and most luminous of all stars in the universe, Supergiant is a restaurant and tapas bar offering a wide spread of contemporary and authentic Spanish cuisine to share. Specialized in curating modern tapas with diverse ingredients originating from Spain as well as local market, Chef Jeremy focuses on utilizing the “slow-cooking” method to extract all the essence and flavors from seafood and meat such as Paella Mar Y Montana, Slow Cooked Galician Octopus and so on.
Designed under the creative direction of Dutch design masetro Marcel Wanders, Supergiant Tapas & Cocktail Bar is the best-kept secret in town for a sensuous odyssey of Spanish cuisine pairing with Sangrias and moon-themed cocktails.
Follow Us On
THE SIGNATURES
Cucumber Rose Collins 118With homemade refreshing cucumber water as the base and highlighted the aroma by the rose syrup, this delicate and light cocktail is just a perfect pre-dinner sipper
Jasmine Mar Tea-ni 118This jasmine tea infused martini is well-shaken with gin and local flower honey finished by a touch of jasmine flower
Hou Yi 118Freshly made osmanthus syrup with green apple, vodka, lemon juice
Chang E 118Let the evening filled with romance and enjoy this elegantly mixed appetite cocktail infused with lavender vodka, muddled raspberry and fresh fruits
Rose Cosmopolitan 98Rose syrup shaken cold with Stolichnaya vodka, Cointreau fresh lime and cranberry juice
Spiced Old Fashioned 108Bourbon whiskey and our cherry syrup built over ice and finished with a flamed orange zest
La Mira Negroni 118Bombay gin, Campari and our own house-made spiced cherry syrup with a wave of bitters over glass
Whisky Smash 138Let the fresh herbs bring new life to this whisky classic with fresh lemon and a splash of lemonade on top
THE TWISTED CLASSICS
Rojo 128Our original recipe puts a twist on this famous concoction not being able to announce the complete recipe but one surprise is what our Spanish red apple cider can do to this amazing glass
Con Gas 90The perfect party drink. Celebrating with sparkles, apricot brandy and the freshest of peaches, this is a true sweet delight
Rosa 90This light refreshing sangria is perfect in the afternoon resting in our Secret Garden. Rose soaked strawberries, fresh lime and rum make it entirely too drinkable
Blanco 90Fresh and fruity white sangria madewith pinto grigio, Cointreau andjuices of fresh orange and lemon
Maeloc Spanish Fruit Ciders 70Pick your flavor simply by asking us!
SANGRIAS AND CIDERS
Zero Degree 78Fresh lime, apple, mint and lemonade
Moon Sour 78Juices of fresh lemon and lime withlemonade and a dash of grenadine to sweeten
Supergiant Tea Punch 78Fresh passion fruit, mango juice and ice tea
Momochi 78Mango juice, honey, fresh ginger, orange and lemon
Breezy Berries 78Strawberries, rapsberries and blueberries with a cranberry juice and lemonade top
Cozy Rosy 78Concocted with jasmine green tea, mixed berry and lemon juice, adding a dash of dried Rose as a final touch to enhance its aroma
THE MOCKTAILS
FREE-FLOWCHAMPAGNEFrom 6:00 PM DailyEnjoy free-flowing champagne at The
Champagne Bar including Moët & Chandon and
Veuve Clicquot.
PARTIES & EVENTS
7 unique venues are available for your events, let us know your needs!
SCAN THISfor more details
HOT
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TAPAS WINE
THE BUBBLES glass bottle
Prosecco Rivamonte NV DOC 88 388
Moët & Chandon Imperial 128 528
Gramona Imperial Gran Reserva Cava Brut 538
Veuve Clicquot Brut Yellow Label 138 628
Moët Ice Imperial 135 688
WHITE WINES
MT. Difficulty “Target” Riesling (Off Dry) 108 468Central Otago, New ZealandFragrant floral notes compete with stone fruit and a hint of citrus
Hugel “Classic” Riesling, Alsace AOC, France 488Dry, straight freshness with green apple, lime, mineral best to pair with seafood and shellfish
Argento Pinot Grigio, Mendoza, Argentina 98 438Peach and tropical fruit aromas, extra dry palate with crisp finish
Alto Estate Sauvignon Blanc, Central Valley, Chile 88 388Full of herbaceous, grapefruit and lemon, delicious freshness
Domaine Les Esquirots Sauvignon, France 368Taste fresh but Intense red fruit aromas and soft tannins
Finca Allende Blanco, Rioja DOCa, Spain 500Complex toasty spice on nose with peach richness, rich and dense on palate
Giribaldi Gavi di Gavi DOCG, Piedmont, Italy 420Crisp, floral, peachy aromas, clean fresh medium finish with hints of minerals
Louis Latour Ardèche Chardonnay, 88 350Rhone Valley, FranceEasy and delicious apple-fresh with crisp acidity and smooth finish
Roux Pere et Fils Pouilly Fuisse AOC, France 680Tinge of oak, hints of green apple, well-balanced moderate acidity and medium finish
Le Domaine d’Henri Chablis 1er Cru 860Fourchaume Vieilles Vignes, FranceNotes of forest and racy, balanced palate with sufficient acidity, round long finish and best to pair with the creamy Paprika Mussels
Cascina Ciapat Roero Arneis DOCG, Italy 388Floral, almond and citrus, dried fruits with hints of zest d’Arancia, dry and long finish
ROSÉ WINE
Cuatro Pasos Rosado Mencia, 78 388Bierzo DO, SpainHints of red fruit and floral on nose, dry palate with pleasing and crisp finish
RED WINES glass bottle
Bottega Vinai Trentino Pinot Nero DOC, Italy 108 468Redcurrant and cherry mingle with gently toasty nose, soft tannin and red fruit finish
Collectables Pinot Noir, Marlborough, New Zealand 588Light ruby red color with red fruit and perfume on nose, raspberry and spice palate
Canaletto Montepulciano, D’Abruzzo DOC, Italy 338Spicy Morello cherry flavors with long elegant finish
Vina Dona Javiera, Merlot, Maipo Valley, Chile 338Smooth, plummy, raspberry and hints of smoke on nose, dry, medium bodied
Paco Garcia Seis Tempranillo, Rioja, Spain 98 438Strawberry and violets aromas with fresh fruit and floral, round mouth, long finish
Muga Reserva Tempranillo, Rioja, Spain 588Ripe and dark fruit, bitter chocolate and hints of pepper, vanilla and sweet tannin
Terrazas De Los Andes Altos Del 98 438Plata Malbec, Mendoza, ArgentinaPlum and blackberry with a hint of toast and white pepper, fruity and fresh finish
Colognole, Chianti Rufina DOCG, Tuscany, Italy 388Dried Morello cherry with notes of black pepper, medium tannin and long tart finish
Natale Verga Cabernet Sauvignon, 388Veneto IGT, ItalyBlack fruit, plums with hints of spice, medium firm tannin, medium to full bodied
Chateau Cantemerle, Medoc, France 420Blackcurrant, leather, spice aromas with medium tannin and long smooth finish
Chateau Le Castelot Saint-Emilion 880Grand Cru 2010, FranceSilky wood and floral on nose, mouth full of ripe fruit, smooth tannin, perfect companion with Grilled Wagyu Beef
Mr. Riggs Truant Shiraz, Australia 88 400Deep earthy plum, blackcurrant and smoky tar aromas, richand strong finish
Le Cazotte - Domaine Paetzold, Syrah, Grenache, Carignan, France 480Generous, powerful, elegant. A nice freshness and a mineral grace emphasize the tasting
DESSERT WINES
Prunotto Moscato d’ Asti, Piedmont DOCG, Italy 98 458Mouth full of dried fruit, apricot with hints of vanilla, freshening sweet
Castelnau de Suduiraut Sauternes, France 558Full, lush and luxurious with long-lasting flavors of honey, peach and barley
APPETIZERSBread Rolls 28With chef’s selection
Potato Tortilla 78Traditional Spanish potato and onion tortilla
White Anchovy with Lemon Olive Oil Sorbet 88Served with sea salt and chive
Slow Cooked Egg 88Slow-cook for 45 minutes at 63°C, the mouthwatering egg is served with Iberico ham, Sobrasada paste, potatoes topped with shaved Manchego cheese
Pan Seared Duck Foie Gras 138With crispy soba, lychee jelly and house-picked ginger
SNACKSPan Con Tomate 68Crispy crystal bread with grated fresh tomato and extra virgin olive oil
Smoked Salmon Pintxo 98With yoghurt and black truffle honey
Portobello Mushroom Sliders 98Two vegetarian mushroom sliders with Manchego cheese and fries
Shredded Chicken Pintxo 108With quail egg and Mojo sauce
Sliders 108Two mini beef burgers with Manchego cheese and fries
Spanish Croquetas 108Your choice of Serrano ham or Boston lobster moon-shaped croquetas
Duck Habana Cilindro 108Supergiant duck confit spring rolls “lit up” by poppy seeds and chillies where the seasoned duck confit is slow-cooked overnight
Saturn’s Rings 118Crispy calamari and onion rings with black squid yuzu sauce and dill mayonnaise
VEGETABLESCucumber Quinoa with Avocado 78Thick-sliced cucumber with feta, pine nuts and red radish
Sautéed Forest Mushrooms 78A mix of fresh mushrooms cooked in a traditional garlic and parsley sauce
Waldorf Salad 78Apple, raisin and walnut salad on the celery sticks
Burnt Cauliflower 88With house-made romesco sauce and Manchego cheese
Pimientos De Padrón 98Traditional green peppers from the Northern Spain sautéed and finished with flakes of sea salt
SEAFOODSword Fish Ceviche 98With house-marinated dressing of lemon jus, tomato, red onion, chilli, oregano, coriander, cayenne and olive oil
Hokkaido Scallop 138With crab meat in pumpkin sauce and Chinese pickled cucumber
Galician Octopus 158Inspired by the flavors of the Mediterranean region, this tender octopus is slow-cooked at 90°C for 3 hours and served with paprika fried potatoes
Garlic Shrimp 168With chorizo, squid ink cracker and salted egg yolk
Paprika Mussels 198Atlantic mussels in garlic white wine paprika cream sauce
Paella Mar Y Montana 248Applying slow-cooking method to prepare the seafood sauce for at least 9 hours, this Spanish surf-n-turf paella brings you all the goodness of prawns, clams and pork belly
MEATCrispy Pork Belly Bao Featuring 18-hour slow-cooked pork belly with crispy skin, this Chinese cuisine influenced contemporary tapas is served with purple cabbage, lettuce, balsamic and house-spiced mayonnaise
1 Pc 782 Pcs 138
Grilled Chorizo Oreado Sausage 108Two traditional fresh Spanish chorizo sausages with full flavor of paprika from Spain served with baguette
Catalan Canelones with Braised Beef 158Traditional cannelloni with béchamel truffle sauce
Roasted Pigeon 168With preserved sausage rice with scallion and clay pot soy sauce
Suckling Pig 198Slow-cook in oil for 18 hours at 72oC, the traditional slow-cooked crispy skin suckling pig is served with zucchini and apple purée
COLD MEATSSerrano 98
Mini Cold Cuts of Lomo, Salchichon and 168Chorizo with Sliced Toasts
Serrano And Bellota Iberico 30 / 30 Grams 248
Hand-sliced Cured 48-month Bellota Iberico 50 Grams 298
FINAL TOUCHSG’s Dessert of the Day 78Coconut Black Glutinous Rice 88Black glutinous rice ice cream served with coconut cream and Taiwanese taro gnocchi
Sweet Corn Ice Cream 88With chocolate cookies, popcorn, basil and caramelized banana
Traditional Churro 88With chilli chocolate dip and vanilla ice cream
Valrhona Chocolate 95Slow-baked Valrhona chocolate lava cake with vanilla ice cream
Chef’s FavoritesHappy Hour New Items Slow CookNEW
10% service charge www.miramoonhotel.com www.miramoonhotel.com Reservation: 2643 8875
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Each glass of wine contains 140ml