MENU RE­VAMP

JJK e-magazine - - KITCHEN UPDATES -

™ BRUNCH LOVERS ARE IN FOR A TREAT WITH THE IN­TRO­DUC­TION OF BENE­DICT’S NEW MENU. PRE­SENT­ING BBQ SMOKY SHORT RIBS WITH MUSHROOM CRO­QUETTES, CHILL-SCAL­LION SALAD AND POACHED EGG AND SWEET CORN PUREE, CHEFS FER­NANDO SINDU AND IVAN WI­BOWO ARE SURE TO SAT­ISFY GOURMET AFI­CIONA­DOS AND BRUNCH FOOD­IES. ONE YEAR SINCE OPEN­ING ITS DOORS TO THE PUB­LIC, THE POP­U­LAR AMER­I­CAN-IN­SPIRED FOOD DESTI­NA­TION HAS ADDED CROWD FAVOURITE FRIED CHICKEN AND WAF­FLES – FROM BENE­DICT’S WEEK­END MAR­KET – TO THE REG­U­LAR MENU, COM­PLETE WITH A PER­FECTLY POACHED EGG AND SRIRACHA MAPLE SYRUP. EGGS BENE­DICT EN­THU­SI­ASTS SHOULD ALSO TRY THE UP­DATED MEX­I­CAN STYLE VER­SION WITH CHORIZO, GRILLED JALAPENO CORN BREAD, CORN FRIT­TERS, SPICY CHIPO­TLE HOL­LANDAISE, AND FETA CHEESE.

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