Anida Parc

2024 SS season afternoon high tea set Consists of sandwiches, biscuits, desserts, and 2 cups of tea

A fragrant brunch bruschetta topped with blackberry compote on a bed of vanilla-flavored cream cheese.

Brunch bruschetta with mashed avocado and soft scrambled eggs, complemented by a lemon dressing.

Bruschetta topped with grilled shrimp seasoned with spicy Cajun seasoning and mixed with fresh spinach and cream cheese.

Crispy roasted eggplant with soy sauce and paprika oil, topped with sunflower seeds, chopped beans, and olives on bruschetta.

Bruschetta made with sweet stevia cherry tomatoes, balsamic glaze, and creamy burrata cheese.

Bruschetta topped with sweet homemade cranberry compote and creamy burrata cheese on Spanish Serrano.

A creamy mushroom soup filled with various mushrooms and a rich truffle aroma.

A creamy soup made with roasted corn and zucchini, finished with a textured corn garnish.

A salad featuring seasonal roasted mushrooms, hazelnuts, goat cheese, and wild arugula, dressed with European balsamic.

Romaine salad tossed with anchovies roasted with breadcrumbs, fresh Parmesan cheese, and authentic Caesar dressing.

A meal replacement salad combined with giant ricotta cheese balls, superfoods, and sous-vide chicken breast.

A soft burrata cheese pasta made with a traditional sauce simmered for a long time with sweet cherry tomatoes and ripe tomatoes.

Cream pasta with sous-vide salmon fillet and fresh spinach, blended with the aroma of lemon in authentic carbonara sauce.

Oil pasta finished with butter-roasted lobster and sun-dried tomatoes melted in garlic, topped with spicy homemade breadcrumbs.