Aangan Restaurant,
Hyatt Regency
26th February 2008
On
arrival
Crispy aloo and chickpea croquette
Sun dried tomato and feta fatayar
Truffle asparagus quichette
Tandoori duck spring roll with sweet plum sauce
Sileni Estates, Sileni Cellar Selection
Marlborough Sauvignon Blanc 2006
Dinner Menu
Spinach and morel soufflé on
royal saffron – almond sauce with crispy leeks
Estate Hans Lang, Hans Lang Hattenheim Hassel
Riesling Spatlese 2005
~~*~~
Sautéed Scottish scallops with
potato masala, appam topped with banana flower salad
and coconut chutney
or
Wood f- oven baked eggplant w/ mozzarella, tomato chutney,
coriander yoghurt
Forrest Estate, Forrest Estate Marlborough
Pinot Noir 2005
~~*~~
Lime, ginger and mint sorbet
~~*~~
Tandoori rack of lamb and lamb Osso bucco with jalapeno
polenta, braised brinjal on tomato makhni
or
Grilled Kashmir trout fillet on red wine risotto with
leek and thyme fondue
Crispy onion pakora
or
Marinated cashew and apricot stuffed tandoori paneer,
potato-fenugreek strudel and jalapeno polenta with braised
brinjal on tomato makhni
Brokenwood Hunter Valley
Shiraz 2004
Marques de Murrieta, Marques de Murrieta Rioja Reserva
2001
~~*~~
Chocolate and cherry Gulab Jamun with
kulfi on apricot and cherry coulis
Loosen Bockstanz, Wiltlicher Klosterwerg
Riesling Eiswein ‘98
~~*~~
Fennel seed Amaretti
Menu : Executive
Chef Marcus Mathyssek
