The Italian Restaurant Don Giovanni, the Sofitel Centara Grand hotel, are named for what may be the greatest opera of all time certainly. At least, the introduction of the menu here, I would that there Operabafu to say that it does not allow you to comment on way or another that one is it. However, had lunch and dinner here on many occasions over the years, and I as we have satisfied with the service and food at all times, they know that you orchestrated dining experience some very nice.
The part of the menu, chef so that another had to come and have changed over the years, some have stayed the same. However, if you are still in place of the basic principles, it provides the food and wine of the highest quality and attention to detail official service, but will be included. In addition, there was an updated version of some of the classic dishes from the chef’s own repertoire of base and traditional cuisine of many always on the menu.
One of being a classic definitely is a strict observance of the traditional way to make a Caesar salad in Don Giovanni. This is the only place in town that I believe, can get a Caesar salad made tableside you. This may seem like not a big deal, but as long as it is made with table, Caesar is not a Caesar to purists some it. I’m not that strict about it personally, but I, do you think the original recipe remains or the thing you need to do really is not it Caesar salad? Many times I also eat other people or places, buzzwords, is his interpretation of Caesar salad, Tijuana him, at a Mexican restaurant, chef chef who originated this created in 1924 in the restaurant I judge is better than that of Caesar Cardini.
The result is a comical all threw in the kitchen sink in a vain attempt to mark his personal signature to this dish is sometimes chef. They just yourself a favor, as they do in Don Giovanni, and should follow the original recipe. Better taste, purists will be happy, it will smile to them gastronomic gods.
The other dishes, but, here’s where the chef is or should be presented, you were using their own ideas and to certain dishes. For example, it should be made with beef or tuna instead of beef, but usually we, you are on the same page, carpaccio is, so to speak: you do not agree with them I always. In the appetizer section, there is a good example of mixing top-end component, which plays a goose liver creme brulee and black truffle sauce and foie gras mousse, apple fried they. It is valid only on the edge of the impossible richness of truffles and foie gras, and delicious mere together.
The remainder of this rich menu, or simple something like spaghetti, such as rack roasted lamb served with tarragon infused Ramusosu and crust of black pepper oregano, and tomato sauce, and those elaborate a little more you whether you want to, enough choices is included everyone to maintain happiness. My favorite itself contains the pan roasted tenderloin wrapped in pancetta bacon and foie gras seafood plate, and Australia sirloin fried. Main dish of fish risotto, pasta, soup, appetizer, and meat – but I is one that left a deep impression, there is a lot of love from all sections of the menu these.