Talindo Delivery Menu

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DELIVERY & TAKEOUT MENU Starters Mains 15,000 Sweet & Spicy Wings 3,500 Fillet Mignon chicken wings in a sweet & spicy glaze topped with 250g of South African steak, grilled to your spring onion & sesame seeds preferance and served with a choice of sauce Fritto Misto 4,500 Lobster XO 24,000 fresh calamari & prawns, pan-floured and served off-shell in our creamy cognac based deep-fried served with lemon & tartar sauce XO sauce, baked with a Parmesan crust on the side Bacon Wrapped Chicken 4,500 Spicy Tomato Prawns 13,000 in an herby spicy tomato sauce with red & green Chicken strips wrapped in bacon & served in a mild chili sauce peppers Hot Honey Prawns 6,500 Tiger Prawns 13,500 crispy prawns served with our hot honey with a delicate garlic butter sauce sauce, chili & sesame Grilled Salmon 16,500 5,000 Kamikaze Prawns with rocket, cherry tomatoes & lemon sauce crispy prawns in tempura served with our Asian inspired kamikaze sauce, chili & sesame Chili Fish 7,500 Suya Drumettes grilled croaker served in spicy tomato sauce 3,500 with red & green peppers marinated in our house suya blend, sliced tomatoes, onions & served with a yogurt dip Grilled Chicken 4,500 Kamikaze Cauliflower 3,500 served with your choice of sauce & a side crispy cauliflower in tempura served with our Asian inspired kamikaze sauce, chili & sesame Creamy Tuscan Chicken 5,500 Coconut Shrimp 4,500 with roasted tomatoes, mushroom, basil, garlic, chili, parmesan & baby spinach fried coconut coated prawns served with our homemade chili-lime mayo sauce All mains served with your choice of 1 free side dish 2,000 1,500 Lobster in Olive Oil 8,500 Sides Sauces poached lobster served in herb infused olive French Fries Gravy oil with basil, lemon & parmesan cheese White Rice Black Pepper Sauce Continental Rice Blue Cheese Baked Potatoes Mushroom Sauce Burgers Mashed Potatoes Peppercorn Sauce served with fries & a side salad Sauteed Vegetables Kamikaze Sauce The Royale with Cheese 6,500 Creamed Spinach XO Sauce South African beef, cheddar cheese, onions, pickles, ketchup & mustard Pasta The Italian 6,500 Penne Vodka 4,500 South African beef, mozzarella, sauteed in a classic creamy-tomato sauce with a touch onions, roasted tomatoes and secret sauce of vodka served with chicken, basil & parmesan Soul Food Burger 5,500 Spaghetti Rimini 6,500 spicy fried chicken, blue cheese sauce, bacon, with prawns, tomato, garlic, chili flakes, basil lettuce & blue cheese sauce & olive oil 7b Karimu Kotun, V.I., Lagos | (0)815-153-0000 | [email protected].

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Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
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Vegetarian BANQUET MENU $35 Per Person
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T H E Go U R M E T G Uide 2 0 2 1 Special Edition 2021
DITION 2021 E SPECIAL THE GOURMET GUIDE 2021 EDITOR’S MEssAGE CONTENTS 2 What's Hot 12 Chef Interview 20 European 32 International We shall overcome 44 Asian For the food and beverage industry, it has been fact, capitalized on the downward adjustment of a calamitous year without historical parallels. I rentals to open shop. So we are witnessing dynamic 54 Wine take my hat off to our restaurateurs, bar operators developments in such excitingly new dining and others in the industry for the professionalism hotspots as Tai Hang and Tseung Kwan O, just to and perseverance displayed during this very name a couple of examples. difficult period. In many ways, they exemplify the As the culinary capital of the world, Hong Kong entrepreneurial and defiant spirit that has always has the infrastructure, the talents, the experience, been at the heart of Hong Kong. and above all, the vibrant gastronomic culture to In face of the epidemic, the F&B industry has safeguard its enviable global status. The owners rightly placed top priority on hygiene and safety for and chefs that I have talked to are passionately its patrons. In compliance with government rulings, dedicated to the industry, and are holding steadfast it has introduced new protocols and procedures for to the belief that better times are just around the the restrictive hours open for business. But it has corner. been tough going, and even with financial support Hong Kong has weathered many storms in the from the government, there have been quite a few past, and has invariably emerged even stronger.
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Garden Suite Lunch/Dinner Wedding Solemnisation
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4199-Tien 3 Fold Take-Out Menu.Indd
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Starfish Bloo Breakfast Menu
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