Savour Summery Flavours at the Puli Shanghai

Phénix eatery & bar, the one-Michelin-starred restaurant at The Puli Hotel and Spa, is extending its menu with new dishes from newly-appointed executive chef Pierrick Maire that showcase the best of the Summer season.

Appetiser highlights include langoustines with fresh herbs, seasonal vegetables and a Champagne lobster sauce, and sea urchin with oscietra caviar, green apple and vanilla-celery bavaroise. Combining an assortment of fresh fish, shellfish and vegetables to yield a rich and flavourful broth with saffron and star anise, the nourishing seafood soup is another menu highlight.

New mains at Phénix include Barramundi with clam ragù, vegetables & lemon-verbena emulsion, duck breast topped with foie gras with honey and sweet spices, cherries, nougatine and yuzu-cherry sauce. The chef’s tasting menu, meanwhile, features new creations including a Black Angus Striploinwith anchovies, tomato pissaladière and olives.

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