Avangio Hotel’s Mercato Restaurant has revealed a brand new menu on November 2015. Signature dishes include spaghetti bolognese and salmon quiche.
Crème brûlée, I love the ‘burnt cream’ (actually is layered sugar), a dessert of rich and creamy custard, with a top layer of burnt caramel. Love the contrasting texture and the balanced sweetness and creaminess. First thing that comes to my mind after eating this is “I want to bring my wife to taste this!”
Nicoise salad is a salad thrown together with charred-tuna, hard boiled eggs, anchovies, tomatoes, and dressed with vinegar. Usually served on top of iceberg lettuce. Had one sample bite of this dish… wasn’t able to taste anything because I gulp down too quickly, lol.
Sun Dried Tomato and Basil Cake
Not some dishes we always see on our local tables. This savoury cake is made with sundried tomatoes, basil, flour and milk. Great to eat as appetiser or side dish – great for kids too.
The beef burger consists of ground beef patties, with slices of cheese, egg, prickles and condiments. Comes with fries and condiment of your choice.
Spaghetti Bolognese is a classic. This is one of the brand new signature dishes in Mercato restaurant’s new menu. “This is one of the best spaghetti in KK!” – said the chef.
Fish and Chips
Simple recipe for New England’s favourite dish – fish and chips! Usually served with tartar sauce. But here at Mercato, it is served with condiments of your choice. For a moment, I thought it was pisang goreng, hehe.
Native to the Kadazan-dusun tribe, the Hinava is the local version of ceviche. Thin slices of fresh raw fish is pickled with salt, sugar, lime, bird’s eye chillies, ginger, shallots and grated bambangan (wild mango) seed. Some versions have slices of bittergourd as well. It’s a perfect combination of sweet, sour, salty, spicy and bitter!
This version of Salmon Quiche is a salmon-filled, savoury, pie-lookalike with a filling of custard with cheese and vegetables. Their quiche is the biggest size I have ever seen. Usually served as party food but they done a good job serving in fine dining environment.
Mango Panna Cotta
A simple, light and creamy dessert! Pannacotta is an Italian dessert of sweetened cream thickened with gelatine and moulded. The sour-sweet mango brought a ‘kick’ to the creaminess underneath.
Sago Gula Melaka
Also known as Sago Pudding. Sago looks like little white pearls, added with palm sugar makes this recipe a match in heaven. We were serve individual portion of Sago Gula Melaka but looks different from the presentation menu – it tastes good nonetheless!
Avangio Hotel – Managed By Accor
Avangio Hotel Kota Kinabalu is a 103-room 4-star hotel in the heart of Kolombong’s prominent industrial corridors.
Featuring an all-day-dining restaurant, lounge & bar, pub and pool bar, equipped with 3 meeting rooms, business centre and a ballroom, the hotel is a prime destination for both business and leisure.
Recreational facilities include a fitness centre, outdoor swimming and wading pool atop a spa and wellness cetnre. Free high speed WiFi is available in all rooms and public areas.
Source: Avangio hotel official website
Where is Avangio Hotel?
Contact Details / Room Booking
Address: Metro 2 Metro Town Off Jalan, Jalan Lintas, 88300 Kota Kinabalu, Sabah, Malaysia
Phone:+60 88-536 888
Price: from RM164/night (Agoda)
This post is sponsored by Avangio Hotel – Managed by Accor.
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