中文
Gourmet Cuisine by World Renowned Chefs
To satisfy even the pickiest palate, Robin’s Grill, located on the second floor of Regent Taipei has assembled a special menu featuring their favorite recipes from past guest chefs. Beginning from December 22nd, guests are invited to go on a gastronomic journey with delectable dishes from around the world in a specially designed private dining room. Lunch set begins at NT$1,500. Dinner set begins at NT$3,800.
Gourmet Gallery Menu Description:
| MENU | DESCRIPTION |
|---|---|
| Pan-fried Duck Liver with Popcorn Cocoa Caramel and Ardamon Leek | A perfect combination of sweet and bitter caramel chocolate and crispy popcorn. |
| Pan-fried Sea Bass with Crust of Pistachio, Almond, and Chive Oil | Sprinkle pistachio and almond crumbles over sea bass and have it properly smoked to bring out its delicious smoked flavor. |
| Slow-cooked Pork Jowl with Spinach & Pacific Oyster | With an emphasis on using pork jowl as the main ingredient to create this spectacular dish. |
| 36-Hour Braised Short Rib with Aromatic Charcoal, Oyster Puree and Wild Mushroom Salad | Braised for 36 hours to preserve its tenderness. |
| The Maine lobster and ox tail stew with barley corn | Using a classic and unique sauce made from calf knee, bones, and red wine and cooked for 18 hours. |
| Warm Fruit Soufflé | Using egg whites to create a light and refined taste to bring out the fresh fruit flavors. |
| Sauternes Custard | Made with premium French sweet wine from the Sauternais region in Bordeaux. |
| Black Bone Chicken Egg with Iberico Jabugo and Shavings of Black Truffles | Black bone chicken egg is paired with truffle and Iberico ham for a unique and memorable taste sensation. |
| Lychee Sherbet | Has a smooth and refreshing taste experience. |
| Sea Bass Filet on a Shells Sauce with Seaweed | Fresh clams, mussels, and other shells mean the yummiest jus, which is cooked with white wine and fishbone into a wonderful sauce as a bed for the tender sea bass fish. |
| Wagyu Beef with Oolong Tea Ash, Roast Cucumber & Onions | Wagyu beef paired with Oolong tea dust to balance out the oil and fat typically in beef. |
| Rack Mulwarra Lamb, Purees of Tarragon and Petit Pois, Kyoto Carrot and Potato Gnocchi | Using signature ingredients from Australia, France and Japan to create this palatable dish. |
| Reggiano with Truffle, Potato & Coffee | An ideal mixture of coffee, cheese and truffle. |
| Peach Champagne Sabayon | White peaches from France, prepared with egg white and champagne and served with pistachio ice cream. |
| Petit Four- Devil’s Whisper | Blend Dominican bittersweet chocolate, fresh cream, egg yolks, and sugar syrup to create a dark chocolate mousse, where Cacao Barry chocolate powder, chocolate syrup and other flavorings are added to top the cake along with caramel, chocolate and almond bits. |
All prices are subjected to a 10% service charge.
Reservations must be made at least one day in advance. Minimum of 4 persons.
For more information or reservations, please contact Robin’s Grill at:
(02) 2523-8000 ext. 3930 Robin’sRegent Taipei: 41 Zhongshan N. Road, Section 2, Taipei
