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Breakfast Menu Breakfast Menu Free Flow Food and Soft Beverages at $ 30 or A la Carte FRESH JUICE - $ 4 SMOOTHIES - $ 6 Carrot, Orange, Pineapple Cucumber, Pineapple and Lemon Pomelo, Watermelon Passion fruit, Mango and Orange Strawberry and Banana FRESH FRUIT MIX - $ 5 Orange, Carrot and Lemon MILKSHAKES - $ 6 Apple Carrot and Ginger Early grey tea and Honey Lime, Pineapple and Vanilla Classic Vanilla Salted caramel PRESERVED JUICE - $ 4 Apple, Mango, Grapefruit COFFE AND TEA - $ 4 Espresso, Americano, Espresso Macchiato, Cappuccino, Ice Coffee, Ice Latte Earl Grey, Darjeeling, Green Tea, Chamomile, Lemon Ice Tea, English Breakfast EGGS SUPPLEMENT - $ 2 Egg-White Omelette with Tomatoes and Basil - $ 5 Cheese, Tomato, Ham, Sausage, Two Eggs Any Style - $ 6 Bacon, Vegetable Fricassee Boiled, Scrambled, Poached or Fried Smoked Salmon Two Eggs with One Garnish - $ 6 Plain Omelette - $ 6 SPECIAL EGGS Cheese Omelette - $ 7 Deep fried egg yolk served Baked Ham Omelette - $ 7 with truffle paste and soft bread - $ 10 Smoked Salmon Omelette - $ 8 Soft Boiled Egg Cardinal Style Eggs Benedict - $ 8 Lobster Omelette - $ 10 (Artichoke, Truffle and Lobster Medallion) - $ 12 Menu prices subject to 5% Government tax and 10% Service charge Breakfast Menu COLD CUT Homemade Sliced Baked Ham on the Bone - $ 6 Iberico Ham - $ 14 Mortadella - $ 8 Coppa - $ 8 San Daniele Parma Ham - $ 10 FRESH FRUITS - $ 4 Fresh Fruit Salad Grapefruit or Orange Segments Fresh Fruit Compote Assorted Sliced Fresh Fruit BREAKFAST PASTRIES Basket of mix French Pastries and Bakery - $ 6 Croissant - $ 2 White or Seven-Grain Toast - $ 2 Bread Rolls - $ 3 Bagel and Cream Cheese - $ 3 English Muffins - $ 2 PANCAKES AND WAFFLES French Crêpes with Sugar or Jam - $ 5 Waffles with Fresh Fruits - $ 5 French Toast - $ 4 Pancakes with Choice of Garnishes - $ 6 Maple Syrup, Fruit Compote, Chocolate, Lemon, Caramel Menu prices subject to 5% Government tax and 10% Service charge Breakfast Menu CEREALS - $ 4 Assorted Cereals Bircher muesli and fresh fruit Oatmeal of Porridge Accompaniment of Seasonal Fresh Fruits DAIRY PRODUCTS - $ 4 Plain, Fruit or Low-fat Yoghurts Soft White Cheese, 0% or 4% Fat Content Cottage Cheese CHEESES French Cheese Selection - $ 12 Sliced Breakfast Cheeses - $ 6 SALADS Seasonal Green Salad - $ 5 Mixed Salad - $ 5 Caesar Salad: Prawn or Chicken - $ 8 MYANMAR AND ASIAN BREAKFAST Mohinga - $ 8 Ohn No Khao Swe - $ 6 Nan Gyi Thote - $ 6 Black and White Sticky Rice - $ 4 Spring Roll Stuffed with Banana - $ 4 Fried Rice - $ 6 Miso Soup - $ 4 Menu prices subject to 5% Government tax and 10% Service charge SAVOURY SELECTION PASTRY SELECTION SAVOURY HIGH TEA PASTRY HIGH TEA Menu prices subject to 5% Government tax and 10% Service charge International Menu STARTERS Smoked Salmon - $ 12 Chicken and Mushroom Pie - $ 12 Cucumber Salad Served with Smoked Salmon and Classic British Chicken Leeks and Seasonal Mushroom Lemon Dressing Puff Pie Served with Green Mix Salad Caprese Salad - $ 14 Lobster Pot Pie - $ 16 Tomato, Fresh Burrata Mozzarella Cheese and Basil Local Fresh Lobster Pot Puff Pie in Brandy Aroma Served with Balsamic Vinegar Reduction and Olive Oil Served with Mix Salad Barigoule of Spring Vegetable - $ 9 Foie Gras Terrine - $ 16 Boiled and Seared Seasonal Mix Vegetable Served with Slow Cooked Duck Liver Marinated in Porto Wine, Vanilla Bean and Cherry Vinegar Served with Green Salad, French Toasted Bread and Confit Red Onion Papaya Salad - $ 10 Thai green papaya salad, dried shrimp, toasted peanuts, Vietnamese Rolls - $ 12 fish sauce, lime juice and palm sugar Vietnamese rice paper rolls stuffed with marinated chicken, cabbage, beansprouts, capsicum, mint and coriander Cold Cut and Cheese Plate - $ 18 (for 2 persons) Mix of French and Italian Cold Cut, Pork Rillettes, Chef Terrine and Cheese Selection Served with Crudité SOUPS Mushroom Veloute - $ 12 Lobster Bisque - $ 14 Seasonal Mushroom Hot Veloute Served with Pain Fried Fresh Lobster Bisque Served with Garlic Cream Foie Gras Bruschetta and Rosemary Aroma (V) Green Asparagus Veloute - $ 14 Veloute of Green Asparagus Served with Croutons in A Black Truffle Aroma SANDWICHES & BURGERS The Strand Club Sandwich - $ 14 (V) Vegetarian Open Sandwich - $ 8 Toasted Bread Wrap Stuffed with Perfectly Cooked Egg Fresh Tomato, Zucchini, Eggplant, Lettuce, Black Yolk, Crispy Bacon, Ham on the Bone, Cheese, Lettuce Olive Tapenade and Smoked Mozzarella Cheese and Tomato Cheese Burger - $ 18 French Sandwich - $ 12 Tomato, Lettuce, Cheese and Smoked Bacon in A Sesame Homemade French Baguette Served with Jambon A L’os Toasted Bun with French Fries and Onion Rings Roti, Cheese and Cornichons The Strand Special Burger - $ 32 Wagyu and Foie Gras Burger Served with Onion Confit, Rocket Salad and Truffle Aroma, Served with French Fries = Late Night Order Menu prices subject to 5% Government tax and 10% Service charge International Menu PASTA & RISOTTO (V) Mushroom Risotto - $ 18 Slow-Cooked Arborio Rice, Cooked in a Mushroom Stock Served with Crispy Parmesan (V) Ravioli Bergese - $ 14 Homemade Ravioli Stuffed with Ricotta, Spinach and Egg Yolk Served with Butter, Truffle sauce and Parmesan Spaghetti Seafood - $ 16 Spaghetti Served with Mussel, Prawns, Calamari, Parsley, Black Pepper, White Wine and Olive Oil Sauce Spaghetti Carbonara - $ 16 Spaghetti Served with Crispy Bacon, Egg Emulsion and Crispy Parmesan Rigatoni Ragout - $ 15 Rigatoni Pasta served with Minced Meat in a Slow-Cooked Tomato Sauce MAIN COURSES Salmon - $ 28 Grilled Salmon Served with Mix Seasonal Pain Fried Vegetable and Beurre Blanc Sauce Fried Rice - $ 16 Thai traditional fried rice, choice of chicken, shrimp or vegetables Pork Chop - $ 22 Slow-Cooked Pork Chop served with Roast Potatoes and Red Wine Sauce Chicken Milanese - $ 18 Deep-Fried Chicken Milanese Style Served with Mix Salad and French Fries Pad Thai - $ 14 Stir-fried rice noodles served with shrimp, peanut and tofu Tenderloin - $ 34 Roasted Australian Tenderloin Served with Mushroom, Potatoes and Red Wine Sauce Steak Tartare and Frites - $ 24 Australian Beef Tenderloin Marinated in Mediterranean Flavors and Served with Homemade French Fries = Late Night Order Menu prices subject to 5% Government tax and 10% Service charge Myanmar Menu - ျမန္မာမီးႏူး SALADS - $ 5 SNACKS- $ 4 Lahpet Thoke Samosas Eclectic mix of flavors and textures for the most famous Brought from India by various Muslim merchants, and Burmese salad. patronized under various Islamic dynasties in the Soft, pickled tea leaves, crisp, roasted peanuts and other region, samosas from South Asia are now world beans, toasted sesame seeds, fried garlic and dried renowned. shrimp. Trio of Samosas: vegetarian, mutton and chicken. Kyaut Pwint Thoke Shan Tohpu Gyauk Kyaw Typical salad from west Myanmar. Made from water and flour ground from yellow split Marinated Seaweed salad in chili sauce, lime and mix peas, Burmese tofu is originated from Shan cuisine. with fresh local tomatoes and peanuts. Deep fried tofu accompanied with a tamarind, garlic and chili sauce perfect with a refreshing glass of local Kha Yan Chin Thee Thoke beer. Naturally spiced tomato salad with 3 of the best tomatoes variety from north of Myanmar. Kyat Taung Pan Kyaw Onions, peanuts, coriander and sesame. One of the most popular snacks in South East Asia. Deep fried chicken wings marinated with ginger, garlic Kahyan Thee Thoke and lemon grass and served with chili sauce. Wonderfully intense roasted eggplant salad, with aromatic crispy garlic, fresh coriander, peanuts and Pazun Kyaw sesame seeds. Japanese style cooked local sourced freshwater prawns Garlic oil, fish sauce and lime juice dressing. from the very large "north to south" Myanmar river system. Pazun Thoke Prawns are poached in a light tempura flour and deep Refreshing salad citrus marinated river shrimps. fried in a really hot oil, served with lime and coriander Served with fresh cucumber, tomatoes sauce. and glass vermicelli noodles. Pae Pyar A-sar Toot Myanmar tofu also known as bean curd is a popular food for low calories, easy digested source of protein. Stuffed bean curd with river prawns, cabbage, coriander, shallot and spring onion perfect for a light snacks. Menu prices subject to 5% Government tax and 10% Service charge Myanmar Menu - ျမန္မာမီးႏူး SOUPS - $ 6 Mohinga Shan Khao Swel Myanmar's national dish, Mohinga is a fish soup made Originating from the eastern Shan region of Myanmar, with rice noodles. next to Chinese borders. Chickpea flour combined with a host of vegetables and Prepared as a salad withz chicken, tomatoes, chickpea seasoning, including onions, lemongrass, garlic, ginger flour, peanuts, spring onions, garlic chili and soy sauce and banana tree stem. Then cooked in fish sauce and served with a side dish of pickled vegetables and fried topped with crispy fritters, chickpeas and a boiled egg. pork scratching. Pae Nilay Hin Cho Mellow, mild and suffused with gingery warmth India’s CURRIES - $ 12 culinary influenced soup. Red lentils soup served with glass vermicelli and Myanmar Delicately flavored with slow-fried onion, chopped garlic. garlic and ginger, Myanmar curries are not as strong as other curries in the region. Fragrance and taste are Pae Gyi Hin Cho subtler incorporating ingredients such as deep-hued Soup that reflects Myanmar world top producers of turmeric and mild chili powder, akin to hot paprika. bean and pulses. White bean base soup mixed with chopped tomatoes We selected for you 4 different typical curry dishes using and eggplant, coriander and typical Myanmar center- only cold pressed peanut oil and untoasted sesame oil to north basil. Topped with crispy deep-fried beans. reduce oil quantity. Kyar Zan Chat Sate Thar Hin Kyet Thar Hin Good healthy soup low in calorie and full of fiber. Mutton curry Chicken curry Vermicelli soup, quite spicy, with a peppery flavor to enjoy anytime as either a meal or snack with lemon Wet Thar Hin Pazun Htoot Si Byan salad. Pork curry Tiger Prawns curry (+ $ 6 supplement) NOODLES - $ 6 Wet Nan Yoe Hin Ngar Baung Htoot Ohn No Khao Swel Pork Ribs curry Steamed Barramundi in Burmese dish consisting of wheat noodles in a curried banana leaf chicken and coconut milk broth.
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