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Stiller

Western cuisine · ⭐ 4.5

Mezzanine, 2nd Floor, Guangzhou Garden Hotel, No. 368 Huanshi East Road (elevator or stairs available)

Dishes

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  Burgundy Snails

  A classic French dish featuring snails cooked in garlic butter with herbs and white wine, traditionally served in small dishes.
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  Burrata Cheese

  Burrata cheese is a fresh Italian cheese made from cow's milk, with a soft outer layer and creamy inner curd. It's typically served fresh with tomatoes, basil, and olive oil.
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  Burrata with Roasted Watermelon

  A creative cold dish featuring fresh burrata cheese paired with roasted watermelon slices, highlighting the contrast between creamy texture and sweet, caramelized fruit.
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  Grilled Iberian Ham with Plum Sauce

  Premium Iberian black pig hind leg meat, marinated and grilled at high temperature, tender inside with a crispy exterior. Served with a specially crafted plum sauce, offering a balanced sweet and sour flavor.
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  New Zealand Mona Oyster

  Fresh New Zealand Mona oysters gently cooked or grilled to preserve their natural sweetness, served with lemon juice or special sauce for a delicate and savory taste.
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  Puning Bean Sauce

  Puning bean sauce is a fermented soybean paste from Guangdong's Chaozhou region, known for its savory and slightly sweet flavor, commonly used in stir-fries and as a dipping sauce.
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  Almond Mousse

  A dessert made from almond powder, cream, and sugar, known for its smooth texture and rich nutty flavor.
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  Oil-Poached Cod

  Cod fish is marinated and gently poached in olive or vegetable oil, preserving its tender texture and delicate flavor. The dish features golden color and a subtle oil aroma, suitable for direct consumption or with vegetables and bread.
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  Sea Urchin Square Pasta

  Fresh sea urchin mixed with square pasta in a creamy sauce, offering a rich and savory taste.
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  Australian Angus Steak

  Australian Angus steak is made from imported Australian Angus beef, marinated and then pan-seared or grilled. The main ingredients are Angus steak and seasonings. The preparation method includes marinating, pan-frying, or charcoal grilling, preserving the natural flavor of the beef.
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  Pan-Seared Hokkaido Scallop

  Fresh Hokkaido scallops pan-seared in butter and olive oil, served with a hint of lemon for a delicate flavor.
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  Beef Tartare

  Beef tartare is a cold appetizer made primarily from raw beef, typically using tender cuts like filet mignon or sirloin. The meat is diced and mixed with onions, pickles, olive oil, and mustard for a fresh, flavorful dish.
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  Grilled Octopus

  Grilled octopus made with fresh octopus, marinated and grilled over charcoal until slightly charred, resulting in firm and elastic texture.
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  Crispy Pan-Fried Duck Leg in Oil

  Crispy Pan-Fried Duck Leg in Oil features tender duck leg marinated and slowly poached in oil, then seared for a golden crust—deliciously rich and satisfying.
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  Dinner Roll

  Appetizer bread is typically made from basic ingredients such as wheat flour, yeast, and water. After fermentation and baking, it has a golden, crispy crust and a soft, porous interior with an aromatic fragrance.
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  Dessert

  Desserts are typically made from flour, sugar, eggs, and cream, processed by baking or freezing. Common forms include cakes, puddings, ice cream, and mousse, with a delicate texture and moderate sweetness.
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  Pan-Seared Scallops

  Fresh scallop meat pan-seared in butter and olive oil until golden, served with a hint of lemon for a delicate flavor.
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  Maolun Select No.5 Oyster

  Select No. 5 oysters, tender and plump, steamed to preserve natural flavor, served with garlic sauce or lemon butter for a fresh, savory taste.

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