TWG Tea, a forefront in tea gastronomy, enters 2018 with its launch of first ever Brunch Degustation Menu that features a fine array of tea-infused culinary creation that was inspired by popular dishes from the tea boutique’s all-day dining menu. Blended, infused, powdered, smoked, marinated, blanched, confit, seasoned or even pickled, are some of the many ways the hundreds of TWG single harvests and tea blends are incorporated into culinary creations of TWG Indonesia’s Executive Chef Philip Walasary.
Start your brunch early with a choice of TWG Tea Garden Salad, Escargot Mornay a rainbow of Sulawesi Lobster tail with caviar, beetroot, radish, orange, green and red apple compote, wild berries, drizzled with Love Me Tea infused vinaigrette. Proceed to a choice of Green Pea or Mushroom Soup, before making your pick of the main draw.
With the Brunch Degustation Menu, you will get to enjoy unlimited tasting portions of 10 decadent main courses: There’s the caramelized Norwegian salmon with Lemon Bush Tea infused honey glaze, served with sauteed soba noodles, asparagus and carrot fricassee. Another must try is the Tournedos Rossii; pan seared beef tenderloin served with truffle potato puree, vegetable fricassee, caramelized onions, steamed vegetables and porcini mushroom sauce infused with Red of Africa Tea.
Photo credit: TWG Tea
For a real brunch feel, the oeuf cocotte is a silky smooth scrambled egg served in a perfectly done pastry crust (the flakiest and most delicious crust I’ve had in a long while), served with lumpfish roe.
The mushroom tortellini, is also a real treat for fans of egg-dishes; stuffed mushroom tortellini are served with shaved black truffles, sauteed shimeji annd sous vide egg in creamy truffle sauce, and of course, sprinkled with matcha.
Those with a spicy palate would find the Barramundi with the Garden Party Tea infused Sambal Matah an exhilarating break from the other European flavors, made using chili padi, and served with steamed edamame, sauteed enjoki and shimeji.
All these menu selection is priced at IDR 350,000 nett per person, inclusive of unlimited pouring of TWG’s signature 1837 Black Tea or Silver Moon Tea and unlimited selection of petit fours by talented pastry chef Yoke Muliahu. To bring it up to celebratory level, you can add IDR 250,000++ for a free flow of white wine, sparkling wine or prosecco.
The brunch is available only on weekends from 10 am to 3 pm at TWG Tea Salon & Boutique in Pacific Place.
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