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.
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.
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