During July, the Corso Steakhouse and Bar at the Norfolk Hotel in Ho Chi Minh City will feature a special menu from the hotel's executive chef, Nguyen Quoc Dung.
Called Surf and Turf, the promotion will introduce such beef and seafood combinations such as Australian tenderloin steak with king prawns, along with other dishes prepared with seasonal catches and fresh ingredients from Australia, New Zealand and the US.
For starters in this fusion of beef, seafood, spice and fruit, diners can choose lightly grilled king prawns with garlic, pepper, avocado and mango salad topped with creamy lobster sauce.
Or they can opt for foie gras pan-roasted and reduced in sweet wine with summer poached pear and gratin in dark chocolate sabayon, Queen Scallops Caesar with Parmesan cheese topped with seared marinated scallops, or Cream of Seasonal Wild Mushrooms and Truffle topped with champignon and truffle salsa.
For the main course, with the emphasis on imported beef from Japan, America, New Zealand and Australia, there will be Kobe Branch Wagyu beef strip loin steak with trio pepper corn served with wild mushrooms and truffle sauce, Tasmanian salmon steak with garlic, butter, mashed potato, bacon, string beans and white wine and truffle cream sauce, US tenderloin steak and green lobster served with lemon butter and wild mushroom sauces, and New Zealand tenderloin steak and baked soft shell crab served with shell fish and green pepper sauces.
For more information, contact the Corso, ground floor, Norfolk Hotel, 117 Le Thanh Ton Street, District 1, HCMC. Tel: (08) 3 829 5368.