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ZHAO赵·牛扒坊(万科天荟店)

Western cuisine · ⭐ 4.8

Unit 021, Level 1, No. 369, Shanbanqiao Road, Vanke Tianhui

Dishes

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  Cream of Mushroom Soup

  Cream of mushroom soup is a soup made primarily with fresh mushrooms, supplemented with cream, onions, and other ingredients simmered together. The preparation involves slicing the mushrooms, sautéing them with onions and butter until fragrant, then adding water or broth and bringing to a boil. Finally, cream and a suitable amount of salt are added for seasoning. The result is a smooth, richly creamy texture with a luxurious dairy aroma.
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  Signature American Prime Bone-in Ribeye

  Premium American Prime bone-in ribeye, slow-cooked then seared for a tender, juicy bite with rich flavor.
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  Tiramisu

  Tiramisu is a dessert originating from Italy, made primarily with ladyfingers, coffee, mascarpone cheese, and cocoa powder. The preparation involves soaking the ladyfingers in coffee, layering them with mascarpone cheese, and finally dusting with cocoa powder for decoration.
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  Truffle Fries

  Truffle fries are made from fresh potatoes, carefully cut into strips and fried until golden and crispy. The specialty lies in the luxurious truffle sauce, which adds a unique and rich aroma to the fries.
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  Truffle Mushroom Soup

  Truffle mushroom soup is made with fresh mushrooms, cream or plant-based milk, and enhanced with onion, garlic, and white wine. Finished with black truffle slices or truffle oil for aroma. Mushrooms are cooked soft, blended into a creamy soup, then seasoned and heated for a smooth, delicate texture.
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  Australian M5 Wagyu Thin Slices

  Australian M5 Wagyu Thin Slices is made from high-quality Australian M5 Wagyu beef, sliced thinly. The meat is tender and juicy with a rich beef flavor, suitable for pan-frying, grilling, or hot pot.
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  Pan-Seared Foie Gras

  Pan-seared foie gras is a classic French dish featuring tender, golden-brown liver slices served with fruit compote or sauce.
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  Pan-Fried Australian Scallops

  Pan-Fried Australian Scallops is a dish made with Australian scallops and seasoned ingredients, then pan-fried in hot oil. The scallops are tender and juicy with a rich flavor.
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  Tartare

  Beef tartare is a cold appetizer made with fresh raw beef, typically using tenderloin or shoulder meat, diced and mixed with onions, pickles, olive oil, and mustard. It's served uncooked to preserve the original texture and tenderness.
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  Beef Tartare with Black Truffle

  Thin slices of raw beef served with black truffle, offering a rich and delicate flavor.
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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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  Pan-Seared Ox Tongue

  Pan-seared beef tongue is a dish featuring beef tongue as the main ingredient. The tongue is cleaned, blanched, sliced, marinated with seasonings, and then pan-fried until golden brown on the outside and fully cooked inside. A small amount of oil or butter is typically used during cooking to preserve the natural flavor of the tongue.
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  Fresh Shrimp Mango Salad

  Fresh shrimp and ripe mango salad: boiled and cooled shrimp mixed with peeled, pitted mango cubes. Toss with lemon juice, olive oil, salt, and a touch of sugar. Garnish with mint or cilantro.
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  Golden Little Axe Wellington

  Golden Little Axe Wellington is a creative dish that combines Western cooking techniques, mainly consisting of beef, mushroom sauce, and puff pastry. The beef is wrapped in mushroom sauce and covered with puff pastry, then baked until golden and crispy.

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