New menu in restaurant in Sous Vide technology
During October 2011 the team of Golden Royal Restaurant would like to introduce the new menu. The culinary team of the restaurant Golden Royal is still coming with new inspirations in the form of seasonal specialties and trends of modern cuisine for its clients. The novelty is using technology Sous-Vide at the preparation of gourmet delicacies.
What is Sous-Vide technology ?
Sous-Vide is a new style of cooking which preserves all nutritional values of the food. Sous-vide is a method of cooking food sealed in airtight plastic bags for a long time at the temperature much lower than normally used for cooking.
The intention of Sous-Vide is keeping the food fresh and full of nutrition during all time of cooking. The vacuum helps to absorb the taste of salt and pepper into all layers of the meat so there is no need for additional flavoring. We are looking forward to bring you again something new and we wish you an unforgettable gastronomic experience.
Selection of Sous vide menu:
50g Goose liver with Tokay wine jelly and red onion & fig chutney, served with home-made brioche 7,50€
0,4l Sheat-fish "Halászlé" / fisherman´n soup / served with home-made butter pasta 6€
250g Honey parsnip with chili, carrot and herbs on rhubarb cuscus 6€
380g Confited goose leg, served with caramelized red cabbage, sour cherries and stuffed potato dumplings 16€
160g Chocolate "Mousse" with raspberry marrow 2,50€