Fairmont Ambassador Seoul Presents Spring Fine Dining Course Menu

Fairmont Ambassador Seoul, 'Mariposa' Spring Menu.

[Asia Economy Reporter Yuri Kim] Fairmont Ambassador Seoul's 29th-floor restaurant Mariposa announced on the 17th that it will present three types of fine dining course meals to welcome spring.

The name 'Mariposa,' which means butterfly in Spanish, is reflected throughout the restaurant with butterfly embroidery and butterfly-shaped objects. Two terraces resembling butterfly wings are installed on both sides of the restaurant's main hall.

Mariposa's fine dining course meal "Degustation" features fennel-scented lobster topped with smoked green onions and sea urchin roe, salmon confit with cauliflower velout?, and aged duck breast served with cherry and port wine sauce. For the main course, guests can choose one from potato and pumpkin dauphinoise with grilled sea bass, grilled domestic Korean beef tenderloin, or Canarian vegetable gratin topped with black truffle. For dessert, strawberry yogurt mousse served with berry compote and meringue chips is offered.

The "Chef's Collection" is a course meal inspired by nature and crafted with the chef's heart. It begins with sweet shrimp tartare and deep ocean caviar, followed by cauliflower velout?, boiled abalone and grilled octopus, and aged duck breast served with cherry and port wine sauce. For the main course, guests can select one from potato and pumpkin dauphinoise with grilled sea bass, grilled domestic Korean beef tenderloin, or Canarian vegetable gratin topped with black truffle. Raspberry sorbet and chocolate croquant are served as dessert to conclude the course.

The "Gala Menu Tribute" is served in the order of sweet shrimp tartare and deep ocean caviar, fennel-scented lobster topped with smoked green onions and sea urchin roe, salmon confit with cauliflower velout?, and boiled abalone and grilled octopus with romesco sauce. Additionally, domestic grilled pork jowl, aged duck breast enjoyed with cherry and port wine sauce, and refreshing sorbet are prepared. For the main course, guests can choose one from potato and pumpkin dauphinoise with grilled sea bass, or grilled domestic Korean beef tenderloin, or Canarian vegetable gratin topped with black truffle. Raspberry sorbet and chocolate croquant are served as dessert to conclude the course.

This content was produced with the assistance of AI translation services.