by Pinky on Nov 9, 2016

The Continental's European Tasting Menu

The Continental's European Tasting Menu

The Continental is modelled after the grand cafes of Europe, the preferred hangouts for intellectuals in the late 19th and early 20th century.

Chef Joey Sergentakis heads up the team at The Continental with a unique take on classic European dishes. Having grown up in a family deeply involved with the F&B industry, as well as having worked with iconic chefs such as Daniel Boulud and Phillipe Rochat, Chef Joey Sergentakis draws on a lifetime of experiences in the culinary arts to prepare each and every dish at The Continental.


From October 1st to the 31st, an exclusive tasting menu has been put together by the team for FeedMe Guru. It features dishes like the Spanish Mackerel, Savarin of Foie Gras Parfait, Confit of Beet Cured Salmon, Mangalica Pork Collar, and Lemon Meringue.


Each of these dishes have an interesting history. Take the Spanish Mackerel as an example. It gained popularity in the UK from the 1990s after numerous experts espoused the health benefits of this fish. It is full of omega 3 fatty acids, improving the health of our heart and regulating our cholesterol triglyceride levels.




The Savarin of Foie Gras Parfait is a luxury delicacy popular amongst the French. Foie Gras refers to the liver of a duck or goose that has been specially fattened. It can be found in ducks or gooses, ready for migration, as they fatten their livers for energy prior to their long flight. Unlike ordinary duck or goose liver, it has a richer, more buttery and more delicate flavor.




The Mangalica Pork Collar is made from a rare breed of pig in Hungary, the Mangalica pig, which is also known as ‘sheep pig’ as it grows a thick, wooly coat similar to that of a sheep. It is one of the fattiest pigs with fat accounting for 65% to 70% of its body weight, making it among the tastiest pork in the world.




The Lemon Meringue was invented by Mrs. Elizabeth Goodfellow, a 19th century pastry shop owner who ran America’s first cooking school and came up with the idea of adding a fluffy meringue to her lemon custard. The dessert is now celebrated on August 15th as part of the National Lemon Meringue Pie Day.




Visit https://www.feedmeguru.com/specialmenu/booknow/61311… for more information on the FeedMe Guru x The Continental Menu.