fbpx
Du er her:  Topas Ecolodge » New Topas Ecolodge Menus
NEW TOPAS ECOLODGE MENUS

This November, we introduce a new culinary experience with our new 3-course menu alongside the launch of our new winter menus and some extra sweet treats. All feature locally sourced Sapa ingredients that our team will be happy to tell you more about when you dine in our resort restaurants. 

NOVEMBER 3-COURSE DINNER MENU

123 k co -
123
new-november-topas-ecolodge-ecolodge-menu1

Our Head Chef Liem works with our General Manager and former Head Chef, Christian, to create our locally inspired menus on our Sapa hilltop. 

Our new three-course November menu features an appetizer that will prime your palate for the main course and finishes with a pudding to round out the dining experience.

The menu is:

TROUT TACO TARTARE

BONE-IN PORK LOIN 

CA PHE SUA COTTA

The fish we use in the appetizer is often called Salmon (ca hoi) at other restaurants up here in Sapa, but it is in fact locally farmed trout. Trout is farmed around the rivers near our sister properly, the Topas Riverside Lodge. 

We will reveal more about our broader Winter Menus soon.

new-november-topas-ecolodge-ecolodge-menu4

A NEW SWEET TREAT

Another new dessert on our menu from this month is the “28-55-72” which features locally sourced ingredients from Sapa. 

Each figure is the percentage cacao mass (white, milk & dark) used to create it.

28% cacao in the white chocolate top layer with lemon & marbled berries

72% cacao in the dark chocolate fudge layer, using with raw cacao and walnuts from Sapa 

55% cacao in the milk chocolate middle layer with oranges and jungle cinnamon from Nam Cang, near our Topas Riverside Lodge 

Served with strawberry sorbet 

9E874F8B-9828-4F4A-9CDA-9E1EC7A7FD72
117B657B-7B7F-480B-BA6B-8EAF0A0246E1