Theo Mistral By Theo Randall - InterContinental Grand Stanford

Special Happenings @ Theo Mistral By Theo Randall - InterContinental Grand Stanford

December Specials at Theo Mistral

Lunch:
1 Dec: HK$398 (3-course set) / HK$428 (4-course set)
​2/9/16 Dec: HK$688 (Adult buffet) / HK$388 (Child buffet)
3/4/5/6/7 Dec: HK$368 (2-course set) / HK$398 (3-course set)
8/15 Dec: HK$428 (3-course set) / HK$488 (4-course set)
10/11/12/13/14/17/18 Dec: HK$398 (3-course set)
19/20/21 Dec: HK$438 (3-course set)
22/26/29 Dec & 1 Jan: HK$498 (4-course set)
23 Dec: HK$758 (Adult buffet) / HK$388 (Child buffet)
24/27/28/31 Dec: HK$438 (2-course set) / HK$468 (3-course set)
25 Dec: HK$798 (Adult buffet) / HK$388 (Child buffet)
30 Dec: HK$758 (Adult buffet) / HK$388 (Child buffet)

Dinner:
24 Dec: HK$1,188 4-course set dinner in replacement of regular set dinner (no a la carte)
25 Dec: HK$1,188 4-course set dinner in replacement of regular set dinner
A la carte: HK$800 minimum spending per person
31 Dec: HK$1,388 6-course set dinner in replacement of regular set dinner (no a la carte)


25 Dec Lunch and 24/31 Dec Dinner: Full pre-payment (non-refundable) required in order to confirm booking
25 Dec Dinner: $100 / person deposit (non-refundable) required in order to confirm booking.
The restaurant will contact guests for collecting the payment.



24th & 25th December 2018 Dinner:

Baked soufflé with fontina cheese and black truffles
or

Smoked tuna loin with rocket, Datterini tomatoes, capers, olives, golden beetroot and Amalfi lemon dressing
or

Burrata with green asparagus, rocket, Parma ham, roasted Datterini tomatoes, walnut and aged balsamic vinegar
＊＊＊

Handmade pasta filled with slow cooked duck and served with porcini and girolles mushroom sauce
or

Saffron Carnaroli rice with artichoke, parmesan and roasted Datterini tomatoes
or

Handmade tagliatelle pasta with red prawns, Datterini tomatoes, chilli, parsley, garlic and Sardinian bottarga
＊＊＊
Fish stew of lobster, prawns, sea bass, scallops, mussels, clams, saffron, potatoes, green peas, chilli, garlic and parsley
or

Australian rack of Lamb with delicate squash puree, Italian artichoke in Romana style and Porto sauce
or

Chickpeas, mix nuts and lentils cake with garlic mashed potatoes, spinach, baby carrots and red onions jus
＊＊＊

Selection of desserts to share



25th December Lunch Menu:
THEO’S ANTIPASTI TABLE: Enjoy a selection of Italian antipasti, salads, cured meat, Minestrone soup, light fish soup, Freshly baked focaccia and pizza
＊＊＊
SEAFOOD BAR: Freshly shucked oysters, Boston lobster, poached prawns, Snow crab legs, Jade whelks, smoked tuna carpaccio, seafood salad, octopus salad, marinated salmon
＊＊＊
Handmade Agnolotti pasta with ricotta, delicate squash, butter and sage
or
Handmade pasta filled with slow cooked veal and pancetta
with porcini mushrooms and parmesan
＊＊＊
Roasted U.S. turkey with Marsala and walnuts sauce
or
Marinated pan fried and roasted rack of lamb with breadcrumbs and almonds
or
Pan seared seabream with Datterini tomatoes, olives, parsley and sesame seeds
or
Baked cod with porcini, fennel, thyme and vermouth
or
Fontina cheese and delicate squash baked soufflé
＊＊＊
Theo’s selection of festive desserts
Espresso or tea


31st December 2018 Dinner Menu:
French Heritage oysters and caviar
＊＊＊

Fresh mud crab with Florence fennel, rocket and radicchio salad, saffron, aioli, Sardinian bottarga and Amalfi lemon dressing
＊＊＊

Creamy soup of lobster and prawns served with shellfish ravioli
＊＊＊

Homemade agnolotti pasta filled with slow cooked duck
served with porcini, girolles and truffles mushrooms in thyme butter
or

Homemade tagliatelle pasta with red prawns, Datterini tomatoes, chilli, parsley, garlic and bottarga
＊＊＊

Amalfi lemon sorbet served with Italian spumante
＊＊＊

Pan roasted U.S. beef tenderloin
with delicate squash puree, Italian artichokes and green pepper jus
or

Pan roasted and baked fillet of turbot with capers, parsley, Amalfi lemon served with Swiss chard red bell peppers and Vermouth sauce
＊＊＊

Dark chocolate Caprese with vanilla ice cream
chocolate ball and Marsala toffee sauce