THE FRESHNESS Estrella Galicia Lager 68 1906 Reserva Especial 68 Tsingtao 58 Asahi Draught ½ Pint 68 Asahi Draught 88 Kronenburg 1664 Blanc 68 ½ Pint Kronenburg 1664 Blanc 88 Guinness Draught In Can 88 ICE COLD BEERS Sandía Noche 138 House-made watermelon syrup mixed with vodka, Triple sec, lime juice and garnished with lemon slice Flor de La Sandía 138 A delightful Elderflower St. Germain blended with house-made watermelon syrup, rum, lime juice and garnished with mint leave Dark Moon de Oreos 138 Inspired by Oreo, blended with chocolate sauce, cream, Baileys, rum, garnished with Oreo and mint leave Ice on Ice 158 The world’s first-ever champagne created for ice with a float of Crème de Cassis and infused with raspberry and fresh mint ice cube CHEF’S FAVORITES Crispy Pork Belly Bao Featuring 18-hour slow-cooked pork belly with crispy skin, this Chinese cuisine influenced contemporary tapas is served with purple cabbage, lettuce, balsamic and house-spiced mayonnaise 1 Pc 78 2 Pcs 138 Waldorf Salad 78 Apple, raisin and walnut salad on the celery sticks Shredded Chicken Pintxo 98 With quail egg and mojo sauce Sword Fish Ceviche 98 With house-marinated dressing of lemon jus, tomato, red onion, chilli, oregano, coriander, cayenne and olive oil Catalan Canelones with Braised Beef 158 Traditional cannelloni with béchamel truffle sauce THE HOUSE CLASSICS The Royal Surf-N-Turf 418 Australian grain-fed Wagyu beef with a half Boston lobster and seasonal garnish Grilled Wagyu Beef 288 Oyster blade with roasted marrow and confit onion The House Burger 188 Embraced with chorizo and paprika plus a pint of Asahi Premium Lager Cheese Platter 188 Selection of Manchego, Camembert, Saint Maure and Mahon with sliced toast Miramar Group Mira Moon Hotel #miramoon #supergiant SCAN THIS for more details 10% service charge www.miramoonhotel.com www.miramoonhotel.com Reservation: 2643 8875 FREE-FLOW CHAMPAGNE From 6:00 PM Daily Enjoy free-flowing champagne at The Champagne Bar including Moët & Chandon and Veuve Clicquot. SURF-N-TURF EXPRESS LUNCH 11:30 AM – 3:00 PM Daily A gratifying 5-course set lunch including entrée, main course, dessert and tea or coffee. PARTIES & EVENTS 7 unique venues are available for your events, let us know your needs! PROMOTIONS HAPPY HOUR 4:00 PM – 9:00 PM Daily Soak into the most popular “Buy 1 Get 1 Free” offer on all drinks by the glass and selected tapas. Representing the largest and most luminous of all stars in the universe, Supergiant is a restaurant and tapas bar offering a wide spread of contemporary and authentic Spanish cuisine to share. Specialized in curating modern tapas with diverse ingredients originating from Spain as well as local market, Chef Jeremy focuses on utilizing the “slow-cooking” method to extract all the essence and flavors from seafood and meat such as Paella Mar Y Montana, Slow Cooked Galician Octopus and so on. Designed under the creative direction of Dutch design masetro Marcel Wanders, Supergiant Tapas & Cocktail Bar is a best-kept secret in town for a sensuous odyssey of Spanish cuisine pairing with Sangrias and moon-themed cocktails. Follow Us On THE SIGNATURES Cucumber Rose Collins 118 With homemade refreshing cucumber water as the base and highlighted the aroma by the rose syrup, this delicate and light cocktail is just a perfect pre-dinner sipper Jasmine Mar Tea-ni 118 This jasmine tea infused martini is well-shaken with vodka and local flower honey finished by a touch of jasmine flower Hou Yi 118 Freshly made osmanthus syrup with green apple, vodka, lemon juice and garnished with green apple Chang E 118 Let the evening filled with romance and enjoy this elegantly mixed appetite cocktail infused with lavender vodka, muddled raspberry and fresh fruits Rose Cosmopolitan 98 Rose syrup shaken cold with Stolichnaya vodka, Cointreau fresh lime and cranberry juice Spiced Old Fashioned 108 Wild Turkey and our cherry syrup built over ice and finished with a flamed orange zest La Mira Negroni 118 Bombay gin, Campari and our own house-made spiced cherry syrup with a wave of bitters over glass Whisky Smash 138 Fresh basil leaves bring a new life into this whisky classic with fresh lemon juice and a splash top of lemonade THE CLASSICS Rojo 128 Our original recipe puts a twist on this famous concoction not being able to announce the complete recipe but one surprise is what our Spanish red apple cider can do to this amazing glass Con Gas 90 The perfect party drink. Celebrating with sparkles, apricot brandy and the freshest of peaches, this is a true sweet delight Rosa 90 This light refreshing sangria is perfect in the afternoon resting in our Secret Garden. Rose soaked strawberries, fresh lime and rum make it entirely too drinkable Blanco 90 Fresh and fruity white sangria made with pinto grigio, Cointreau and juices of fresh orange and lemon Maeloc Spanish Fruit Ciders 70 Green Apple, Red Apple, Strawberry, Blackberry or Pear SANGRIAS AND CIDERS Zero Degree 78 Fresh lime, apple, mint and lemonade Moon Sour 78 Juices of fresh lemon and lime with lemonade and a dash of grenadine to sweeten Supergiant Tea Punch 78 Fresh passion fruit, mango juice, ice tea and syrup on the side to mix Momochi 78 Mango juice, honey, fresh ginger, orange and lemon Breezy Berries 78 Strawberries, rapsberries and blueberries with a cranberry juice and lemonade top Watermelon Wave Berry 78 House-made watermelon syrup mixed with blueberries, mulberries and topped up with lemonade THE MOCKTAILS
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THE FRESHNESS
Estrella Galicia Lager 68
1906 Reserva Especial 68
Tsingtao 58
Asahi Draught ½ Pint 68
Asahi Draught 88
Kronenburg 1664 Blanc 68½ Pint
Kronenburg 1664 Blanc 88
Guinness Draught In Can 88
ICE COLD BEERS
Sandía Noche 138House-made watermelon syrup mixed with vodka, Triple sec, lime juice and garnished with lemon slice
Flor de La Sandía 138A delightful Elderflower St. Germain blended with house-made watermelon syrup, rum, lime juice and garnished with mint leave
Dark Moon de Oreos 138Inspired by Oreo, blended with chocolate sauce, cream, Baileys, rum, garnished with Oreo and mint leave
Ice on Ice 158The world’s first-ever champagne created for ice with a float of Crème de Cassis and infused with raspberry and fresh mint ice cube
CHEF’S FAVORITES
Crispy Pork Belly Bao Featuring 18-hour slow-cooked pork belly with crispy skin, this Chinese cuisine influenced contemporary tapas is served with purple cabbage, lettuce, balsamic and house-spiced mayonnaise
1 Pc 782 Pcs 138
Waldorf Salad 78Apple, raisin and walnut salad on the celery sticks
Shredded Chicken Pintxo 98With quail egg and mojo sauce
Sword Fish Ceviche 98With house-marinated dressing of lemon jus, tomato, red onion, chilli, oregano, coriander, cayenne and olive oil
Catalan Canelones with Braised Beef 158Traditional cannelloni with béchamel truffle sauce
THE HOUSE CLASSICS
The Royal Surf-N-Turf 418Australian grain-fed Wagyu beef with a half Boston lobster and seasonal garnish
Grilled Wagyu Beef 288Oyster blade with roasted marrow and confit onion
The House Burger 188Embraced with chorizo and paprika plus a pint of Asahi Premium Lager
Cheese Platter 188Selection of Manchego, Camembert, Saint Maure and Mahon with sliced toast
Miramar GroupMira Moon Hotel#miramoon #supergiant
SCAN THISfor more details
10% service charge www.miramoonhotel.com www.miramoonhotel.com Reservation: 2643 8875
FREE-FLOWCHAMPAGNEFrom 6:00 PM DailyEnjoy free-flowing champagne at The
Champagne Bar including Moët & Chandon and
Veuve Clicquot.
SURF-N-TURF EXPRESS LUNCH
11:30 AM – 3:00 PM DailyA gratifying 5-course setlunch including entrée, main course, dessert
and tea or coffee.
PARTIES & EVENTS
7 unique venues are available for your events, let us know your needs!
PROMOTIONS
HAPPY HOUR4:00 PM – 9:00 PM DailySoak into the most popular “Buy 1 Get 1 Free” offer on all drinks by the glass
and selected tapas.
Representing the largest and most luminous of all stars in the universe, Supergiant is a restaurant and tapas bar offering a wide spread of contemporary and authentic Spanish cuisine to share. Specialized in curating modern tapas with diverse ingredients originating from Spain as well as local market, Chef Jeremy focuses on utilizing the “slow-cooking” method to extract all the essence and flavors from seafood and meat such as Paella Mar Y Montana, Slow Cooked Galician Octopus and so on.
Designed under the creative direction of Dutch design masetro Marcel Wanders, Supergiant Tapas & Cocktail Bar is a best-kept secret in town for a sensuous odyssey of Spanish cuisine pairing with Sangrias and moon-themed cocktails.
Follow Us On
THE SIGNATURES
Cucumber Rose Collins 118With homemade refreshing cucumber water as the base and highlighted the aroma by the rose syrup, this delicate and light cocktail is just a perfect pre-dinner sipper
Jasmine Mar Tea-ni 118This jasmine tea infused martini is well-shaken with vodka and local flower honey finished by a touch of jasmine flower
Hou Yi 118Freshly made osmanthus syrup with green apple, vodka, lemon juice and garnished with green apple
Chang E 118Let the evening filled with romance and enjoy this elegantly mixed appetite cocktail infused with lavender vodka, muddled raspberry and fresh fruits
Rose Cosmopolitan 98Rose syrup shaken cold with Stolichnaya vodka, Cointreau fresh lime and cranberry juice
Spiced Old Fashioned 108Wild Turkey and our cherry syrup built over ice and finished with a flamed orange zest
La Mira Negroni 118Bombay gin, Campari and our own house-made spiced cherry syrup with a wave of bitters over glass
Whisky Smash 138Fresh basil leaves bring a new life into this whisky classic with fresh lemon juice and a splash top of lemonade
THE CLASSICS
Rojo 128Our original recipe puts a twist on this famous concoction not being able to announce the complete recipe but one surprise is what our Spanish red apple cider can do to this amazing glass
Con Gas 90The perfect party drink. Celebrating with sparkles, apricot brandy and the freshest of peaches, this is a true sweet delight
Rosa 90This light refreshing sangria is perfect in the afternoon resting in our Secret Garden. Rose soaked strawberries, fresh lime and rum make it entirely too drinkable
Blanco 90Fresh and fruity white sangria madewith pinto grigio, Cointreau andjuices of fresh orange and lemon
Maeloc Spanish Fruit Ciders 70Green Apple, Red Apple, Strawberry, Blackberry or Pear
SANGRIAS AND CIDERS
Zero Degree 78Fresh lime, apple, mint and lemonade
Moon Sour 78Juices of fresh lemon and lime withlemonade and a dash of grenadine to sweeten
Supergiant Tea Punch 78Fresh passion fruit, mango juice, ice tea and syrup on the side to mix
Momochi 78Mango juice, honey, fresh ginger, orange and lemon
Breezy Berries 78Strawberries, rapsberries and blueberries with a cranberry juice and lemonade top
Watermelon Wave Berry 78House-made watermelon syrup mixed with blueberries, mulberries and topped up with lemonade
THE MOCKTAILS
TAPAS WINE
THE BUBBLES glass bottle
Prosecco Rivamonte NV DOC 78 308
Moët & Chandon Imperial 128 528
Gramona Imperial Gran Reserva Cava Brut 538
Veuve Clicquot Brut Yellow Label 138 628
Moët Ice Imperial 135 688
WHITE WINES
MT. Difficulty “Target” Riesling (Off Dry) 108 468Central Otago, New ZealandFragrant floral notes compete with stone fruit and a hint of citrus
Hugel “Classic” Riesling, Alsace AOC, France 488Dry, straight freshness with green apple, lime, mineral best to pair with seafood and shellfish
Argento Pinot Grigio, Mendoza, Argentina 98 438Peach and tropical fruit aromas, extra dry palate with crisp finish
Alto Estate Sauvignon Blanc, Central Valley, Chile 78 388Full of herbaceous, grapefruit and lemon, delicious freshness
Domaine Les Esquirots Sauvignon, France 368Taste fresh but Intense red fruit aromas and soft tannins
Finca Allende Blanco, Rioja DOCa, Spain 500Complex toasty spice on nose with peach richness, rich and dense on palate
Giribaldi Gavi di Gavi DOCG, Piedmont, Italy 420Crisp, floral, peachy aromas, clean fresh medium finish with hints of minerals
McAllan Vale Chardonnay, South Australia 88 400Light oaky, round silky mouth feel, bright acidity with citrus and green apple
Louis Latour Ardèche Chardonnay, 350Rhone Valley, FranceEasy and delicious apple-fresh with crisp acidity and smooth finish
Roux Pere et Fils Pouilly Fuisse AOC, France 680Tinge of oak, hints of green apple, well-balanced moderate acidity and medium finish
Le Domaine d’Henri Chablis 1er Cru 860Fourchaume Vieilles Vignes, FranceNotes of forest and racy, balanced palate with sufficient acidity, round long finish and best to pair with the creamy Paprika Mussels
Cascina Ciapat Roero Arneis DOCG, Italy 388Floral, almond and citrus, dried fruits with hints of zest d’Arancia, dry and long finish
ROSÉ WINE
Cuatro Pasos Rosado Mencia, 78 388Bierzo DO, SpainHints of red fruit and floral on nose, dry palate with pleasing and crisp finish
RED WINES glass bottle
Bottega Vinai Trentino Pinot Nero DOC, Italy 108 468Redcurrant and cherry mingle with gently toasty nose, soft tannin and red fruit finish
Collectables Pinot Noir, Marlborough, New Zealand 588Light ruby red color with red fruit and perfume on nose, raspberry and spice palate
Canaletto Montepulciano, D’Abruzzo DOC, Italy 338Spicy Morello cherry flavors with long elegant finish
Vina Dona Javiera, Merlot, Maipo Valley, Chile 338Smooth, plummy, raspberry and hints of smoke on nose, dry, medium bodied
Paco Garcia Seis Tempranillo, Rioja, Spain 88 400Strawberry and violets aromas with fresh fruit and floral, round mouth, long finish
Muga Reserva Tempranillo, Rioja, Spain 465Ripe and dark fruit, bitter chocolate and hints of pepper, vanilla and sweet tannin
Terrazas De Los Andes Altos Del 98 438Plata Malbec, Mendoza, ArgentinaPlum and blackberry with a hint of toast and white pepper, fruity and fresh finish
Colognole, Chianti Rufina DOCG, Tuscany, Italy 388Dried Morello cherry with notes of black pepper, medium tannin and long tart finish
Natale Verga Cabernet Sauvignon, 388Veneto IGT, ItalyBlack fruit, plums with hints of spice, medium firm tannin, medium to full bodied
Chateau Cantemerle, Medoc, France 420Blackcurrant, leather, spice aromas with medium tannin and long smooth finish
Chateau Le Castelot Saint-Emilion 880Grand Cru 2010, FranceSilky wood and floral on nose, mouth full of ripe fruit, smooth tannin, perfect companion with Grilled Wagyu Beef
Mr. Riggs Truant Shiraz, Australia 78 388Deep earthy plum, blackcurrant and smoky tar aromas, richand strong finish
Le Cazotte - Domaine Paetzold, Syrah, Grenache, Carignan, France 480Generous, powerful, elegant. A nice freshness and a mineral grace emphasize the tasting
DESSERT WINES
Prunotto Moscato d’ Asti, Piedmont DOCG, Italy 98 458Mouth full of dried fruit, apricot with hints of vanilla, freshening sweet
Castelnau de Suduiraut Sauternes, France 558Full, lush and luxurious with long-lasting flavors of honey, peach and barley
APPETIZERSBread Rolls 28With chef’s selection
Potato Tortilla 78Traditional Spanish potato and onion tortilla
White Anchovy with Lemon Olive Oil Sorbet 78Served with sea salt and chive
Slow Cooked Egg 88Slow-cook for 45 minutes at 63°C, the mouthwatering egg is served with Iberico ham, Sobrasada paste, potatoes topped with shaved Manchego cheese
Pan Seared Duck Foie Gras 128With crispy soba, lychee jelly and house-picked ginger
SNACKSPan Con Tomate 68Crispy crystal bread with grated fresh tomato and extra virgin olive oil
Shredded Chicken Pintxo 98With quail egg and Mojo sauce
Smoked Salmon Pintxo 98With yoghurt and black truffle honey
Portobello Mushroom Sliders 98Two vegetarian mushroom sliders with Manchego cheese and fries
Sliders 98Two mini beef burgers with Manchego cheese and fries
Spanish Croquetas 108Your choice of Serrano ham or Boston lobster moon-shaped croquetas
Duck Habana Cilindro 108Supergiant duck confit spring rolls “lit up” by poppy seeds and chillies where the seasoned duck confit is slow-cooked overnight
Saturn’s Rings 118Crispy calamari and onion rings with black squid yuzu sauce and dill mayonnaise
VEGETABLESCucumber Quinoa with Avocado 78Thick-sliced cucumber with feta, pine nuts and red radish
Burnt Cauliflower 78With house-made romesco sauce and Manchego cheese
Sautéed Forest Mushrooms 78A mix of fresh mushrooms cooked in a traditional garlic and parsley sauce
Waldorf Salad 78Apple, raisin and walnut salad on the celery sticks
Pimientos De Padrón 88Traditional green peppers from the Northern Spain sautéed and finished with flakes of sea salt
SEAFOODSword Fish Ceviche 98With house-marinated dressing of lemon jus, tomato, red onion, chilli, oregano, coriander, cayenne and olive oil
Hokkaido Scallop 138With crab meat in pumpkin sauce and Chinese pickled cucumber
Galician Octopus 158Inspired by the flavors of the Mediterranean region, this tender octopus is slow-cooked at 90°C for 3 hours and served with paprika fried potatoes
Paprika Mussels 198Atlantic mussels in garlic white wine paprika cream sauce
Paella Mar Y Montana 238Applying slow-cooking method to prepare the seafood sauce for at least 9 hours, this Spanish surf-n-turf paella brings you all the goodness of prawns, clams and pork belly
MEATCrispy Pork Belly Bao Featuring 18-hour slow-cooked pork belly with crispy skin, this Chinese cuisine influenced contemporary tapas is served with purple cabbage, lettuce, balsamic and house-spiced mayonnaise
1 Pc 782 Pcs 138
Grilled Chorizo Oreado Sausage 98Two traditional fresh Spanish chorizo sausages with full flavor of paprika from Spain served with baguette
Catalan Canelones with Braised Beef 158Traditional cannelloni with béchamel truffle sauce
Roasted Pigeon 168With preserved sausage rice with scallion and clay pot soy sauce
Suckling Pig 198Slow-cook in oil for 18 hours at 72oC, the traditional slow-cooked crispy skin suckling pig is served with zucchini and apple purée
COLD MEATSSerrano 98
Mini Cold Cuts of Lomo, Salchichon and 158Chorizo with Sliced Toasts
FINAL TOUCHSG’s Dessert of the Day 78Coconut Black Glutinous Rice 88Black glutinous rice ice cream served with coconut cream and Taiwanese taro gnocchi