New gastronomic delights pave their path in the Palm Pizzeria & Gelateria menus. Handpicked by our Executive Chef – Michel Muffat, the 5 new dishes are skilfully designed to give a better variety of culinary experiences from healthy vegetarian options to delicious main courses. New Mediterranean treats are also introduced, and these are sure to leave you pondering on which choice to indulge in when you are presented with the menu. The 5 new recipes are comprised of:
Capsicum spring roll – stuffed with roasted bell pepper, Kalamata black olives, sultana and dill compote served with a polenta cake and Kuramathi herbs and greens salad tossed with balsamic vinaigrette (Main course)
Kuramathi Organic garden salad – served with hot Goat Cheese toast and walnut seasoned with honey raspberry vinaigrette (Appetiser)
Lamb Rump – quick roast of succulent lamb coated with Moroccan spices, capsicum fettucine pasta, capsicum tomato tapenade, Kuramathi Garden Salad with sun dried tomato vinegar. (Main course)
Grilled Red Mullet Fish – on top of a Saffron risotto ‘Paella style’ served with chorizo chips and bell pepper confit (Main Course)
Braised Cod Fish Fillet – topped with a parmesan and dried tomato crumble served with coriander bulgur steamed zucchini and saffron sauce (Main Course)
In addition to these zestful feasts, an extra number has been included in the ice cream menu, the mint chocolate drops! Looks like our beloved guests shall have more gourmet adventures to pursue!
An introductory on Kuramathi’s Executive Chef – Michel Muffat
Born in Haute-Savoie, France, Michel Muffat is our Executive chef, the man who takes our guests on gastronomical adventures with his culinary skills. Michel joined the Kuramathi team in September 2003, previously having worked in various parts of the world including Korea, Portugal, Switzerland, France, England and Thailand. Michel shows our guests the importance of fine dining at its finest.
His flair for cooking is one invented personally and is integrated in every small detail of food produced from our main kitchen. Trained in the arts of culinary in the Hotel School of Thonon Les Bains, Michel heads 9 kitchens, the bakery and the ice cream parlour of the island of which only natural goodness is used. Having worked in Kuramathi for 7 years he leads the kitchen team of 125 team members, devoted to cater to guests of diverse origins.
