KEE
SEARED SCALLOPS
ZUCCHINI TRUMPETS
FRESH QUAIL
CULATELLO HAM, ZUCCHINI FLOWER, RICOTTA, MELON SOUP
LINGUINI
RED PRAWN, DRIED CAPERS
FALKLAND ISLAND SEABASS
SAMPHIRE, BLACK TRUFFLE SAUCE
WAGYU BEEF TENDERLOIN & BEEF CHEEK
POTATO MOUSSELINE
APPLE TART
VANILLA ICE CREAM
CHEESE BOARD
Kee Club, with its luxurious surroundings and chic ambiance, has always been one of our favourite spots to enjoy cocktails and champagne on a date night out. We love the private, exclusive feel that is ideal for any celebratory night, and were very excited to hear the introduction of their new chef Roland Schuller at their restaurant. Chef Roland Schuller, former executive Chef of Ammo, Le Salon, and The Drawing room, which gained a Michelin Star during his first year there, has brought a delicious gourmet Italian and Mediterranean menu to the much sought after restaurant. We recently visited to try their new menu which pleased our taste buds with everything on offer. Favourites off the menu included the flavourful and tender starter of quail with Culatello ham, zucchini flower, ricotta and melon soup, Chef Roland Schuller’s famously indulgent linguini with red prawn and dried capers, and the melt in your mouth Wagyu beef tenderloin and beef cheek paired with a delicious red wine sauce. Don’t miss their wide selection of cheese or the light apple tart with vanilla ice cream as a perfect end to your meal, and make sure to seek advice from their talented sommelier for a well suited wine pairing. A great choice for your next date night, celebratory meal, or just when you are craving an impeccable fine dining experience.
Kee Club, 6/F, Yung Kee Building, 32 Wellington Street, Central
2810 9000
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