Sun 19 May 2024
 
 

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About the Castle Restaurant

An enjoyable meal anytime

Welcome to our restaurant, we offer a range of menus and meals and try to cater for everyone, our chef encourages you to request what you will so that everyone can have what they want.

Our a la carte menu is listed below, please note if you choose to book online you can save 10% of the normal costs.

On weekdays we host a "Happy Hour" from 4 pm to 7 pm with complimentary food available and discounted drinks. Friday nights offer live entertainment in the lounge.

A private dining room is available for parties. Paintings by Pablo Picasso brighten our dining rooms. Our sophisticated upscale decor is enhanced by wine racks and an open kitchen area. Smiling well dressed servers and assistants cater to your every need.

One of the most popular Spanish dishes we feature is our famous Paella Valenciana (Shell Fish Casserole with Chicken & Sausage in a Saffron Rice). It overflows with shrimp, mussels, lobster, scallops, clams, chorizo sausage, chicken, peas, bell peppers and saffron rice. This entree is synonymous with Spanish cooking and can be found in most restaurants from Barcelona to Madrid. Our Chef, Marcel Fadul and our kitchen staff use the highest quality ingredients and years of experience to create flavors that will dazzle your senses

 

A La Carte Menu

Starters

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Loin of Pacific yellow fin tuna, battera kombu, steamed shitake, jicama in yuzu glaze

Spanish mackerel, aubergine and chorizo marmalade, barley miso, bouillabaisse sauce

Sautéed Maine diver scallops with braised veal cheeks, Tahitian vanilla, parsnip cream

Smoked kingfish, Californian caviar, confit fennel, celery and coriander vinaigrette

Pressed Hudson Valley foie gras, tapioca and calvados jelly, candied ginger, toasted sourdough

Ravioli of quail, preserved walnuts, mushroom velouté, celeriac and crispy leg

Roasted loin of rabbit with braised endive, shallot confit, salsify and blood orange vinaigrette

Roasted Hudson Valley foie gras, quince and black pepper sherbet, crispy amaranth, Marcona almonds 

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Main courses

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Slow cooked sablefish with butternut squash carpaccio, preserved cucumber and red wine vinaigrette

Roasted monkfish tail with fennel hearts, baby root vegetables, lemon thyme and chicken consommé

Mediterranean sea bass, braised octopus and black garlic, Buddha’s hand, spiced Champagne sauce

Ginger poached Maine lobster with forest mushrooms, tarragon and leeks, white port sauce ($10.00 supplement)

Caramelized duck breast with spiced Anjou pear glaze, Beluga lentils, chicken liver rillette
Fillet of Wisconsin veal, tramezzini bread and chilled foie gras, Périgord truffle vinaigrette

Roasted Amish chicken breast, confit leg and apricot stuffing, pistachio pesto, roasting juices

Loin of venison with celeriac pavé, beetroot and apple strudel, ras el hanout

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Desserts 

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  Raspberry soufflé with quark ice cream


Earl Grey soufflé with milk ice cream

Soft white chocolate ganache with white rum gelée, coconut foam, mango and basil sorbet

Single-origin Venezuelan chocolate mousse, passion fruit, balsamic reduction and yogurt sorbet

Oven roasted spiced pineapple, crushed pumpkin seed madeleine, goat’s milk sorbet

Chocolate and Périgord truffle crémeux, banana bread, salted macadamia, pearl barley sorbet

Apple tarte Tatin with vanilla ice cream
(for two guests)

Selection of cheeses from the trolley
 
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