Brasserie On The Eighth

ABOUT

The vibrant atmosphere and warm service at Brasserie On The Eighth is inspired by a dynamic open kitchen serving a seamless blend of past and present in French-continental cuisine.The Belle Époque Dinner menu encompasses four decadent courses and is meticulously designed by the Restaurant specialty ...More

The vibrant atmosphere and warm service at Brasserie On The Eighth is inspired by a dynamic open kitchen serving a seamless blend of past and present in French-continental cuisine.

The Belle Époque Dinner menu encompasses four decadent courses and is meticulously designed by the Restaurant specialty Chef Daniel Lee. Chef Daniel has expertly honed his craft of classic French and Italian cooking over the past 20 years during his stint with the hotel and was recently awarded Best Menu in the Elite Dining Week 2017. Guests can enjoy the PAN-SEARED DUCK FOIE GRAS as a starter pairing with the Perrier-Jouët Belle Époque Rosé 2006. The entrée includes the SIGNATURE LOBSTER BISQUE, CASSIS complemented by the Belle Époque 2011. Following on to the main course is the AUSTRALIAN KING PRAWN AND SEA BASS FILLET, of which the freshness of the seafood is perfectly enhanced by the Perrier-Jouët Belle Époque 2008. The dinner is concluded with the FOREST BERRIES & MADAGASCAR VANILLA CRÈME BRÛLÉE and the Perrier-Jouët Blason Rosé. (Jan 2018)

DISHES WE LOVE

Homemade Lobster Bisque, Cassis, Brittany Lobster Salad, Roasted Rack of Lamb "Provencal Style"