Chapter II
– Appetizer –
Red Wine Pâté
Chicken pâté topped with red-wine jelly served with toasted sourdough bread, pickled red onions, and onion jam.
Gambas
Prawns cooked in olive oil, garlic, dried chillies, and lemon juice. A Spanish-Thai inspired tapas.
Smoked Salmon Spring Rolls
Bite-sized fried spring rolls stuffed with cream cheese, smoked salmon, and spices. Served with ebiko aioli (shrimp roes).
Mixed Tomatoes Bruschetta
Another Hound style tomatoes and Stracciatella cheese on toasted sourdough bread.
Golden Calamari
Spiced crispy fried calamari served with homemade tartar sauce.
Charred Squids
Grilled squids and crispy squid snack served with Asian and Mediterranean fusion sauce.
Triple Trouble Fries
Crispy French fries and curly fries mixed with seasoning, parmesan cheese, and grated truffle. Served with three dips: smoked mayo, aioli, and ketchup.
Tuna Avocado Tartare
Diced fresh tuna mixed with avocados, Japanese cucumbers, and Asian-style salad dressing. Served with balsamic vinegar potato chips.