lello opening menu book 2012

7/31/2019 Lello Opening Menu Book 2012

1/35

New menu for the opening

of Pullman Da Nangs new

summer beach lounge:lello @ pullman

beach

menu

@lello2012a-la-carte

Chef Shane Brierly


2/35

Lello is the new absolute beach lounge right on the waterline at

Pullman Da Nang Resort. (Formerly Lifestyle Resort Da Nang)

Open 7 days and nights a week from April to September, Lello is a

summer sanctuary on the sand a great place to watch the squidboats at night, or chill out in an intimate place with the right mood

The menu is light and modern with an emphasis on fresh, local,

seasonal produce with flavour.

Offerings include finger foods, brick oven sourdough pizza, salads,

beach classics, Southeast Asia, plus sandwiches & burgers.

Lello Features:

European DJ on weekend evenings to set the mood

Champagne always available by the glass at the best price

in central Vietnam.

Great wine selection by the bottle and (chilled) glass

Worlds largest cocktail. 1.3 litres of WOW

Lounge seating in the bar

Double beach bean bags with low tables and mood lighting

out on the sand

Chilled beach vibe with contemporary food and drinks

Free broadband wifi

Shady pine trees on our private beach

Gluten free, Allergies, Vegan, Vegetarian, Halal and other

special diets are fully catered for

Lello s soft opening is Sunday 20 May 2012Lello is available for events, M ICE groups and nights


3/35

Grilled prawns in bacon, Gluten freeThree 30/35 size fresh local tiger prawns

Served with smashed banana and sweet basil dip,

Fried green banana crisps seasoned with 5-spiced salt and pepper

Modern dish. Two textures of banana. Soft ripe banana basil dip,

and crisp starchy green banana crisps.

Prawns are fresh locally caught 30/35 tiger prawns.

This is a light finger food dish. 3 prawns per dish.The green banana crisps are seasoned with Asian 5 spice salt


4/35

Pho Balls

Pho-spiced beef balls with roasted shallots, roasted garlic and pho

herbs. Dressing is sauted rice paddy herb (ngo leaf) crushed in

yohurt.

Vietnamese fusion tapas.


5/35

Grilled salmon with burnt lemon hummus. Gluten freeHummus is made from chickpeas pureed with garlic, lemon, olive

oil, tahini, sesame paste. Salmon is fresh, imported chilled from

Australia. Burnt lemon has a unique flavour profile. Low GI dish.


6/35

Parma ham, rocket & parmesan crostini (3 each)

Crostiniare ciabatta slices baked with butter, olive oil, garlic, salt

and pepper. We make artisan sourdough ciabatta, classic style.

Parma hamis raw, cured pork leg (dry salt cured ham) imported

from Parma in Italy. (This ham is also called prosciutto)

Rocket is a spicy, peppery leaf also known as rucola and arugula.

Grana Padanois a hard cheese from Italy. It is DOP (Protected

origin) Grana means grain in Italian, (the texture of the cheese is

grainy) and Padana is the place it comes from


7/35

Serrano ham varillas, onion grissini, goat cheese

Varillais Spanish for rod or stick

Its normally a grissini breadstick or something similar with some

savoury ingredients wrapped around.

Serrano hamis a raw air dried ham from Spain. Similar to Parma

Ham but deep red in colour

Goat cheeseis a soft white cheese made from goats milk, also

called chevre


8/35

Live oysters, red wine vinegar & shallots. Gluten free3 ea

Our oysters are live from Hue, central Vietnam. We shuck (open)

the oysters freshly for each order.Three per serve, with FAT FREE dipping sauce of red wine vinegar

and shallot.

This style is known as mignonette


9/35

Live oysters, Thai lime chilli nam jim 3 ea Gluten freeOysters are live from Hue, central Vietnam.

Three per serve, with Thai dipping sauce called nam jim

Nam Jim sauceis FAT FREE, and made by smashing garlic,

coriander, chilli, fish sauce, lime juice, black pepper, sugar, water in

a stone mortar and pestle


10/35

Buffalo mozzarella crostini, semi dried tomato & pesto

Crostini is Italian for crouton or toast

This crostini is made by baking sliced sourdough ciabatta with olive

oil, garlic, salt, pepper, butter.

Topped with basil pesto, baby mozzarella and semi dried cherry

tomatoes


11/35

My Khe mezze plate

Hummus chickpea dip,

Babaganoush dip,

Guacamole dipPho balls with Ngo yoghurt

Bacon Prawn on banana,

Hot-smoked clams & squid

Crostini & grissini

Mezzemeans sharing in Arabic. It is from Middle East.

A Mezze plate is small shared dishes similar to antipasti or tapas


12/35

Surf clam gratin

Live local clams grilled with garlic, herbs, lemon butter and breadcrumbs

We use small clams for this dish. Clams are blanched, opened, cleaned,topped with herbs, garlic, butter, crumbs, then grilled.


13/35

Spicy Buffalo wings

Famous bar snack from Buffalo City, New York State, USA.

Deep-fried chicken wings tossed with butter and chilli sauce.

Always served with celery sticks and blue cheese mayonnaise.

Three wings per person, boned out lollipop style


14/35

Danang Beach squid salad Gluten freewith celery, tomato, wood mushroom & glass noodle

ClassicThai salad called yum woon sen pla mukGlass noodles with hot, sour, spicy sauce and squid.

FAT FREE, healthy, light and SPICY.Modern presentation, authentic Thai ingredients and taste


15/35

Chilled local tiger prawns Gluten freewith mint, pomelo and peanuts.

Fresh local prawns, pomelo, lemongrass, shallots, mint and crisp- fried

shallots.

Served with lemongrass vinaigrette, lime wedge & chilli fish sauce.This dish is popular in both Thailand and Vietnam.


16/35

Hot-smoked squid, clams & prawns Gluten freeserved chilled with jicama, celery and mint Waldorf

We hot smoke the seafood over smouldering coconut husks. The heat

cooks the seafood while the smoke colours and flavours it.

Seafood is fresh and local.


17/35

Nachos Gluten freeNachos are a world-famous Mexican dish of crisp deep-fried corn chips

topped with melted cheese & dips. Very popular pub food globally.

We fry the corn chips to order using fresh corn tortillas made with

Vietnamese corn by a US company based in Saigon.

Our re-fried beans are also produced in Vietnam

Our Nachos: Fresh corn chips grilled with NZ cheddar cheese. Topped with

refried beans, guacamole (avocado dip), sour cream, tomato salsa,

coriander.


18/35

Fatoush

Middle Eastern garden salad dressed with pita crisps, sumac and fresh

herbs. Also spelled fattoush

All ingredients are chopped, tossed, and dressed with sumac, lemon olive oil

dressing.The pita bread croutons are added last & must be fresh and crispy.

A fresh tasting garden salad of lettuce, tomato, cucumber, mint, parsley,

onion, sumac and lemon with lots of pita croutons


19/35

Pho quenelle 145

of tender braised beef, herb, onion salad with pesto & slow roasted garlic. It

is pronounced similar to feu in French or fur? in English.

A quenelle is shaped by using two spoons to create a 3-sided pointed oval.

This dish is soft-braised stewing beef, shredded and bound with Pho herbs,five spice, mayonnaise, salt, pepper.

The quenelle is served with 2 pieces of ciabatta crostini, 1 each grissini

stick, 5 cloves of slow-roasted garlic & basil pesto.


20/35

Chips & dip

Banh trang & artisan sourdough ciabatta crostini with 3 dipping sauces:

Smoky eggplant dip, hummus & guacamole

Hummus isMiddle Eastern

chickpea dip with tahini,

lemon, garlic and olive oil.

Guacamole isavocado dip

with red onion, chilli,

coriander, lime,

Worcestershire, salt

Smoky eggplant dip ischarred

eggplant, tahini, mayonnaise,

salt, pepper, lemon

Banh Trangis a crisp rice and

sesame cracker from

Vietnam, deep fried.


21/35

Thick cut fries with smoked paprika salt

with Spanish smoked paprika and roasted garlic mayonnaise

Mayonnaise is mixed with smashed slow roasted garlic.

Also served with an Asian soup spoon of homemade South African Peri Peri

sauce. (Spicy chilli sauce).13mm thick cut fries seasoned with Spanish smoked paprika & salt.

Our fries are cooked in:Vegetable Oil


22/35

Fish & chips 260

crispy battered red snapper with fries & tartar sauce

Fish is: 3 pieces of fresh, locally caught red snapper fillet in crisp

batter made from wheat flour, corn starch, baking powder

Served with: Tartare sauce, small salad garnish and a lime wedge.

Thick cut 13mm fries, salted.

Tartare sauce ismayonnaise base, with hardboiled egg, gherkin, capers,

parsley. It is traditional with deep-fried crumbed or battered fish/seafood


23/35

Australian Angus beef 350g rib eye steak, 750

with salsa Verde, onion rings & Caesar salad wraps

Onion rings are in crispy wheat flour batter, seasoned with Asian five spicedsalt & pepper


24/35

Salsa Verde and Caesar Salad rice paper wraps

Salsa Verde issimilar to pesto. Verde means green. It is made from

parsley, basil, garlic, capers, anchovies, olive oil, and Dijon mustard

Caesar Salad wraps area delicious fusion finger food.

Caesar salad rolled into a classic Vietnamese goi cuon rice paper roll.


25/35

Summer penne pasta 260

with garlic, fresh tomato, buffalo mozzarella, Italian basil, grilled eggplant,

parmesan

This dish is simple, light penne pasta without heavy sauces.

Garlic sauted in extra virgin olive oil then penne is tossed through.

Next it is tossed with fresh cherry tomato, grilled eggplant, sliced Parma

ham and buffalo mozzarella.

Finished with imported Italian sweet basil and shaved grana padano

imported Italian parmesan cheese.


26/35

Prawn and avocado baguette

with fresh caught local shrimps, cocktail sauce, avocado and lettuce


27/35

Chicken Caesar tortilla wrap 195

sandwich with grilled chicken breast & Caesar salad

Served with:Fries with smoked paprika salt & mini salad


28/35

Soft shell crab sandwich 185

on artisan sourdough ciabatta with coleslaw, grain mustard, tomato


29/35

Fish taco 195

Fried snapper fillet in crisp batter, served with flour tortilla, Tex Mex salad &

Ranch dressing

2 pieces of crisp battered snapper fillet

Tex mex salad is soft ripe avocado, ripe red tomato, Spanish red onion,

coriander, salt, pepper.

Dark red Mexican chilli sauce dots the rim of the plate.

Assemble your own fish taco as you like,


30/35

Teriyaki beef wrap 240

Australian Angus steak wrapped in flour tortilla with teriyaki sauce, carrot,

cucumber, spring onion, mint, toasted sesame seeds


31/35

Just another Banh Mi 135

with chunks of local crispy roast suckling pork, cucumber, pate, mayo, chilli,

coriander, carrot papaya pickle


32/35

Chicken peri peri burger 155

Grilled chicken, spicy peri peri sauce, lettuce, tomato, fries.

Peri Peri is a famous spicy South African chilli sauce.

Peri Peri is especially good with chicken and seafood


33/35

Seafood & coconut tom yum 290 Gluten freewith Thai chilli, lemongrass, galangal and coriander


34/35

Prawn and surf clam Mi Quang Gluten freenoodleswith peanuts, rice cracker, herbs and salad 285


35/35

Pad see eiw 220 Gluten free ON REQUEST ONLYflat rice noodles seared Thai style with dark soy, seafood and vegetables

lello opening menu book 2012

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