The Polo Club restaurant of the Marriott Moscow Royal Aurora launched a new menu

27.03.2012


Contact:   Valentina Starova
                 v.starova@marriott-moscow.ru

The menu of the award winning Polo Club was considerably renewed and extended

Moscow – March 20, 2012 - The award-winning premier restaurant Polo Club serves the finest U.S. prime and Australian steaks as well as wonderful seafood. Opened in 1999, it celebrates stability and excellence. The new menu launched in March is a good confirmation of that.

 The cooking style of Executive Chef and F&B Director  Thomas Koessler is well known to the Moscow public for its finest flavours designed to excite and delight the most sophisticated of palates. Executive sous-chef Karl Damegger, co-author of the new menu, is clearly on the same wavelength with the Chef. His sensitivity to ingredients results in harmonious dishes, where  every flavor is  in balance.

The main stress in the new menu is still on the excellent steaks which won the Polo Club its well-deserved reputation. Steaks from  US Prime Grade and US and Australian KOBE & WAGYU Grade beef with multiple side dishes continue to delight meat aficionados. The prices start from Rub. 1,900  depending on the size and type of meet.
Another popular meat option Tartar, a raw beef delicacy,  is cut by hand to preserve the original texture of the meat (Rub. 1,250 and 1,000)


A newcomer to  the section,  Slow Roasted Prime Beef Filet (Rub.2,900), has to be ordered one day in advance. The process of slow roasting and smoking with oak wood chips takes about 12 hours to result in a masterpiece that literally melts in your mouth.

Each of the menu’s seven sections  was reinforced by many  dishes with Asian influences. 
The Appetizers excel at both seafood and meat choices, from the paper-thin slices of Raw Tuna and Tuna Ravioli in Ginger ( Rub. 1,050), Nicoise Style Vegetables with lightly grilled pieces of Tuna ( Rub. 1,050), to Asian style Salmon Teriyaki ( Rub. 850), spicy yet  tender salmon mixture served in a glass cone over a bed of ice, or Wasabi King Prawns, a to-die-for seafood masterpiece prepared to a crunchy perfection, in creamy  Wasabi sauce ( Rub. 880). Prime Beef Salad (Rub. 1,200) is a tasty  mix of beef slices with  Asian-style vegetables marinated in rice vinegar and ginger.
Fennel, Green Pea and Mini Potatoes Salad with Parma Ham and King Prawns ( Rub. 1,050), where  unorthodox yet perfectly matched components make familiar yet distinctive dish, is  reminiscent of home-cooking. 

The Meat section has a lovely Braised Beef Cheeks with Creamy Polenta, Carrots and Parsnip (Rub 1,350) – a tender delicacy not very often found in restaurants. The Burgers section boasts a  creative Surf and Turf Burger (Rub 1,500) with spiced beef, fried prawns and octopus and two homemade sauces.

Fish and seafood also witness many changes with five dishes, all of them new.  Guests can choose between Pan-fried King Scallops ( Rub 1,750),  delicately soft  Slow Cooked Salmon with Smoked Salmon and Spinach Ravioli ( Rub. 1,550). Those who favour mildly spiced and fragrant Vietnamese cuisine, will not miss King Prawns Vietnamese Style with Asian Vegetables and Prawn Sauce (Rub. 2,960).

Like any serious restaurant the Polo Club makes its own desserts, which rival the best specialty dishes. Out of seven sweet options offered by the menu, three are new. A Warm Chocolate Fondant with Bailey’s sauce and caramel ice cream (Rub. 550),   a divine Nougat Ice Parfait with berry ragout (Rub. 550),   and a real Apple Strudel with Vanilla Ice Cream (Rub. 720) will make a perfect ending to the evening.

 

 

 

 


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