£1,000 Seafood Plater Extravaganza!
For a once-in-a-lifetime opportunity to ‘splash out’ on the UK’s most decadent dining experience visit the Wyndham Grand London’s The Aquasia restaurant until November 28th, where a £1,000 seafood banquet tops their menu of must-haves.
No other restaurant in the UK has served up such an extravagant seafood extravaganza. Created for two, this incredible festival of food is served on crushed ice with lemon, shallot vinegar and buttered brown bread and accompanied by the very best champagne and vodka. Feast on an array of the most coveted shellfish including caviar and lobster, sip the finest Cristal Champagne and sample the exclusive new designer vodka created by fashion guru Roberto Cavalli.
The The Aquasia restaurant has created a phenomenal offer for the food loving fashionistas. Taste premium Tuna Sashimi with delectable Scottish Langoustines and Colchester Rock Oysters all within the elegant harbour-side location of Chelsea Harbour.
The full Seafood Platter Extravaganza includes:
• Farmed Sevruga Caviar one of the best in the world
• Colchester Rock Oysters Colchester Oysters also known as Colchester Natives are recognized as a high quality regional specialty (similar to Parma Ham and Brie des Meaux). Considered an astronomical delicacy and the best types of Oysters available.
• Mediterranean prawns
• Marinated Mussels- marinated with lemon, shallot vinegar, chilli, olive oil
• Dressed Cromer Crab Meat a special delicacy of the town of Cromer these crabs are renowned for their tender flesh ( dressed with lemon, shallot vinegar, chilli, olive oil)
• Scottish Lobster and Langoustines, one of the best in the world which cannot be beaten for taste, texture or versatility
• Clams
• Potted Shrimp
• Tuna Sashimi
Dine like royalty with this extremely lavish platter from the Aquasia restaurant. Take time to savour the idyllic atmosphere, marina views and culinary sensations in a rare but remarkable opportunity.
venue details: The Aquasia
Date Posted: 03 Oct 08
Posted By: Paul Caffell
Keywords: None
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