Fondues From
A r o u n d T h e Wo r l d
SOCIABLE & FUN
As the saying goes, “everything old is new again,” and fondues are
booming riding on a nostalgia wave. In the sixties the cheese fondue
crossed the borders of Switzerland to spread fondue fever through the
Fondue Etiquette
Dipping
After you spear a small
piece of bread, dip it into
the fondue to coat it with
cheese. Remove it, but
hold it over the pot for a
few seconds to allow the
extra cheese to go back
into the pot again. This
also gives the cheese
time to cool.
rest of the Western world. Then came the oil fondues in which meat
and, later, fish were cooked. Westerners began to take a new look at the
ancient Chinese firepot, which uses broth to cook shellfish, chicken,
beef and vegetables, and at-table cooking became favourite of people
with all sorts of different lifestyles, tastes and habits.
TO BEGIN WITH
Air-Cured Swiss Beef, Black Forest Ham, Speck
Petite Cornichons, Pearl Onions

CHEESE FONDUES,
TO DIE OR TO DIP FOR
Don’t double dip
Dipping a morsel of
food, taking a bite, and
then dipping it into the
pot again is just as bad
as touching the fondue
fork with your mouth.
Just make sure you cover
the bread with enough
cheese the first time, and
you will have no reason
to double dip.
When the cheese fondue is almost finished, a brown crust will form
on the bottom of the pot. Do not let it burn; remove the pot from the
heat, loosen the crust with a fork and give it to the honoured guest
or divide it among the guests.
Classic Swiss Cheese Fondue
gruyere and emmental cheese, white wine and kirschwasser
Bavarian Beer Fondue
cheddar cheese and pilsner beer
FIREPOTS & BROTH FONDUES
The newest, most stylish fondue parties in New York, London, Sydney,
Paris and Madrid are based on an old Chinese recipe, the firepot, or in
other words Fondue Chinoise. In these fondues lean meats and firm
seafood are cooked in broth and served with sauces.
Chinese Fondue
thin slices of beef & veal tenderloin and vegetables cooked in chicken broth
Don’t lose your
food in the pot
You should be aware that
tradition dictates that
the person who loses food
in the pot has to buy a
round of drinks.
Another tradition says
that if a woman drops
food in the pot she has
to kiss the person next
to her.
Original Mongolian “Firepot”
lamb, chicken, shrimp and vegetables cooked in soy-flavored chicken broth

DESSERT FONDUES & SWEET TREATS
More recently, in the 1960s, dessert fondues have appeared, typically,
an earthenware pot (caquelon) of melted chocolate in which pieces of
fruit or pastry are dipped.
Toblerone Fondue
the honey and almond mixture of this special chocolate makes it superb
served with choux puffs, marshmallow, strawberries and pineapple
Pastry Chef ’s Special
fraisier with kirsch mousseline cream and lady fingers, strawberry chutney
Vanilla Crème Brulée
caramelized “a la minute” with almond crystalline
Eating meat &
seafood fondue
Spear the raw meat so
that the ends of the fork
protrude slightly through
the meat. This will keep
the meat from burning
and sticking to the
bottom of the fondue pot.
Unlike cheese fondue,
meat should be removed
from the fondue fork
and put on a plate before
eating.
Indian Bistro
To Stimulate Your Palate
basket of pappads, mango chutney, tandoori onions,
carrot & radish crudités
Starters to Share
Tandoori Chicken, marinated in spices & yoghurt
Lasoon Wali Macchli, garlic-fried sole fillet in yoghurt, ginger & chillies
Onion Bhaajees (V), onion fritters with coriander & cumin
Sheekh Kebab, minced lamb skewers flavoured with curry leaves
Aloo Chana Chaat (V)
mixed greens, fingerling potato & chick pea salad flavoured with tamarind,
dates and pomegranate seeds
Mains & Curries
All main courses are served with naan bread & basmati rice
Malabar Fish & Shrimp Curry
aromatic coastal curry flavoured with coconut, mustard seeds and
coriander leaves
Murg Tikka Makhani Masala
chicken tikka chunks in rich tomato curry seasoned with garam masala
Murg Haryali
chicken tenders in an aromatic green paste finished with rich coconut milk
Lamb Jalfrezi
succulent lamb chunks with bell peppers, onions & tomatoes flavoured
with cardamom seeds
Authentic Indian
food ranks with
French and
Chinese cuisine
as one of the great
culinary traditions
of the world.
Reflecting many
different cultures
in its tremendous
diversity, Indian
food ranges from
exquisitely simple
vegetarian dishes
to full-flavoured
meat, chicken and
fish concoctions
made with dozens
of ingredients.
Each region has
its own specialties
inspired by race,
religion, history
and geography and
each restaurant
and housewife
adds an
individual touch.
The secret of fine
Indian cooking is
the inspired use of
spices. Far from
always being
chilli-hot, Indian
sauces
are blended to
complement the
main ingredient.
Side Dishes & Rice Preparations
Khatte Teekhe Aloo Gobi (V)
tangy & spicy new potatoes with cauliflower
Dahl Tadkewali (V)
yellow lentils tempered with garlic, chillies, and mustard seeds
Indian Rice is
cooked in many
different ways.
Simple steamed
rice usually
accompanies
spiced, soupy
main dishes.
More elaborate
variations include
coconut, lemon
and tamarind rice,
frequently served
in the south.
Then there are the
pilaus (pilaf), rice
cooked in a rich,
spiced chicken or
meat broth.
Makai Saagwalla (V)
sweet corn simmered with spinach and spiced with nutmeg & ginger
Subzi Pulao (V)
mixed vegetables in pilaf rice
Desserts
Shahi Tudka (V)
fried bread pudding with cardamom, pistachio nuts, condensed milk
flavoured with saffron
Rice and Coconut Pudding (V)
basmati rice slow cooked in coconut milk with fragrant spices on
pinapple carpaccio
Cappuccino Crème Brulée (V)
chocolate & cranberry biscotti
Trio of Sorbets (V)
mango, coconut & rose water
(V) denotes vegetarian dish
La Piazza
La Piazza Restaurant offers a selection of traditional Italian Cusine.We
have created a variety platter for your enjoyment. When you select the
anitpasti or the primo piatto it will come with the full compliment.
Antipasti Misti Variety (1)
Melon in Season
Buffalo Mozzarella & Olive Oil Poached Cherry Tomato,
Vintage Balsamic Dressing
Breasola, Mortadella, Coppa, Parma Ham
Arugula Salad & Shaved Parmesan

Antipasti Misti Variety (2)
Chargrilled Vegetables,
Roasted Peppers & Artichokes
Caper Berries, Anchovies & Garlic,
Infused in Herb Olive Oil
Fresh Marinated Salmon
Sweet Dill Mustard Dressing
ZuppA CoN Bruschetta
Traditional Minestrone
Roasted Bruschetta, Garlic & Parmesan

Piatti Principali
Risotto
Wild Mushroom & Green Asparagus Risotto, Baked Goat Cheese
Spaghetti Alla Puttanesca
Braised Plum Tomato Sauce with Black Olives, Capers & Oregano
Lobster Ravioli Limoncello
Lobster filled Ravioli in a Limoncello Sauce
Pizza alla Fiorentina
Thin Crust with Spinach, Ricotta Cheese, Prosciutto, Black Olive Tapenade
Pine Kernels, Tomato Arugula & Mozzarella Cheese
Pescespada alla Mediterranea
Grilled Swordfish Steak, Courgette & Zucchini Ribbons, Anchovy Butter
Vitello alla moda dello Chef
Battuta of Veal, Parma Ham, Buffalo Mozzarella, Lemon Spinach & Marsala Jus
Costata d’Agnello
Roasted Lamb Rack with Sun Dried Tomato & Rosemary Crust, Salardaise Potatoes
Filetto di Bue ai Funghi
Medallions of Beef Tenderloin & Boletus, Roasted Garlic & Pesto

DOLCI ASSORTITI
Tiramisù
A Traditional Italian Recipe
Zuppa Inglene
Amaretto Snap
Zuccotto
Hazelnut & Candied Fruit Mousse
The Carvery

APPETIZERS
Gammon & York Ham Terrine
Truffle Oil & Old Vintage Port Dressing
Caramelized Warm Onion Tart with Stilton Cake Balsamic
Reduction
Golden Fried Hen’s Egg in Bread Crust with Sea Salt
Russian Salad, Wine Ripe Tomato & Parsley Vinaigrette
Oxtail Soup & Celery Cappuccino
Bubble & Squeak Ravioli

ENTRÉES
Rotisserie Spring Chicken Infused with Herb Butter,
Root Vegetable & Red Skin Potato
Pan-Fried Supreme of Salmon with Honey Mustard Glaze
Mashed Potato, Baby Carrots Green Peas, Hollandaise Sauce
Roasted English Farmed Pork Rack,
Crackling & Caramelized Apples, Savoy Cabbage &
Baked Chunky Potato, Caraway Scented Gravy
Grilled Double Sirloin, Bacon Savory Pudding
Buttered Baby Vegetables, Roasted Potatoes,
Aged English Port Wine Glaze

DESSERTS
Traditional English Sherry Trifle
Baked Warm Chocolate Fondant
Dark “Chocoholic” Sauce
Summer Pudding & Berries
Semi-Whipped Cream
Matured Cheddar,
Stilton & Brie Cheese
The Lotus
The Lotus Restaurant offers a selection of irresistible dishes from the Far
East. The Tasting Menu consists of eight individual dishes that will be
served in five courses. Please advise your server if there are any dishes
you particularly do not want to try.
Enjoy!
TASTING MENU
Miso Glazed Scallop, Spice Crusted Ahi Tuna Loin & Maki Sushi
Wakame, Pickled Ginger Sweet & Sour Cucumber
Tender Coconut & Curried Snow Crab Soup, Crayfish Liaison
Mikados of Beef & Pork Spring Rolls
Five-Spice, Roasted Mango & Sweet Chili
Red Braised Pork Belly, Pickled Ginger Cabbage
Soft Duck Spring Roll, Star Anise Plum Dip
Stir Fry Chicken & King Prawn,
Singapore Noodles & Black Bean Glaze
Chilled Melon Cocktail with Lime, Lemon Grass & Midori
Rice Pudding with Malibu Macerated Dates, Leeches & Mango Chutney
Wasabi Créme Brulee, Coconut Ice Cream
*Some dishes may contain Peanuts or Sesame Seeds, or extracts of these products.
BEVERAGES
White Wine
Sancerre Blanc, Pascal Jolivet,
France (Sauvignon Grape)
Lindemans, Chardonnay Reserve,
South Australia
Hugel Pinot Gris,
Alsace, France
Red Wine
Chianti Classico “Pèppoli”, Toscany, Villa Antinori,
Italy (Sangiovese Grape)
Shiraz Gatekeeper
South Eastern Australia, Hunter Valley
Château Bel Aire
Haunt-Medoc, France
A full wine list & other beverages are also available.
Please ask your server for details.