Monday, January 19, 2004

It's plug time. As I explained to Kid Radical last night -- or was it two nights ago -- I'm slowly introducing a new menu to Tulip. Dubbed "New Winter Delights," it's more upscale bistro-style food compared to the diner-style international melange we've got going on the current menu.

Right now it's available every evening from 6 p.m. on Thursdays, Fridays and Saturdays. In the starters category.... Grilled aubergine with freshly shaved Parmesan cheese, topped with rosemary tomato sauce and chick peas. Risotto of chicken and wild mushrooms. Saffron risotto with lemon cream sauce and Parmesan cheese. Provencal ratatouille served on homemade foccacia bread. Braised fennel with diced vegetables and bacon served on homemade foccacia bread.

And, in the main courses corner... Fillet of fresh salmon with white wine sauce served with Provencal ratatouille. Tuscan lamb served with roasted red potatoes and demi glace. Freestanding chicken lasagna served with mushroom Duxelles sauce. (That's freestanding, not free range. It means it's built on the plate instead of coming from a big oven dish reheated umpteen times.) Homemade tagliatelle with homemade pesto, fresh tomatoes and Parmesan cheese. ┬ĚHomemade tagliatelle with chicken breast, bacon, cream sauce and freshly grated Parmesan cheese. Caramelized duck breast with arugula salad served with Parmesan potatoes.

If you have anything good to say about these dishes, please say so in the comments bin. If you have anything bad to say, please let me know privately.


Giving credit where it's due, this menu was developed by our Australian chef, Gavin Barber.

In the meantime, the regular menu is still available, and to that we've added a chick pea burger and a chicken mushroom burger along with a bunch of wraps. (It goes without saying that I recommend the vegetarian options.) Yes, it's true, we are raising the prices a bit, but only because we've been giving the stuff away for the last year and a half. Enjoy.


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