blue frog Masters Reinvention
If you’ve been out of the country for much of the summer, been overcome by the sheer volume of rain recently or been blown about too much by all these typhoons, blue frog’s new menu serves as a tasty reminder of just what they do best.
Their latest menu is a back to their roots exercise showcasing what blue frog bar & grill truly does best with a number of exciting new dishes served sizzlingly fresh from the red hot char-grill as well as some newly tweaked traditional favorites. Stealing the show are three dishes where the Chef Team really allows the ingredients to do the talking!
Seafood Mixed Grill couldn’t be simpler, taking the oceans’ finest produce – shrimps, mussels, red fish and calamari – and searing them together on the char-grill, adding a seductive underlying smokiness. Served with spicy aioli or Asian sesame chive dipping sauce, this is a great dish to share, or just gorge on alone!
Next up, Pepper Braised Beef Cheek, in all its meltingly slow-cooked glory! Lovingly prepared with a range of aromats in port wine, they give you a fork to eat it with but you could just use a spoon, they’re that tender!
Last into the spotlight comes Pan-Fried Icelandic Red Fish. This is great eating and a good option for a healthy light lunch. Pan-fried to seal in flavor and moisture, this lean and flaky fish is an ideal plate pal for Chef’s sweet and sour bell pepper mango salsa, as well as some cracking crispy roasted baby potatoes!
Those of you already planning to wear that little black dress or to squeeze into last year’s tux for the Christmas party season will be pleased to hear there’s a lighter range of options also available.
blue frog’s salad creations will change your perception of a simple, plain pile of leaves into something more generous, colorful and hunger-avenging than many other options we’re used to! Yes, you can be healthy and happy it seems!
With a distinct Asian influence, crunch your way through the all new Thai-Style Shrimp Salad composed of over a dozen fresh and punchy ingredients including coconut, mint, cilantro, lemongrass, garlic, chili and lime. True carnivores can satiate themselves on the Asian Beef & Arugula Salad, that mixes sweet and spicy to excellent effect with fresh pineapple and a sambal chili vinaigrette.
The temperate Mediterranean gets a look in too with a Seared Pepper Tuna Salad built up high and proud using a bunch of sunbaked goodies, not least baby potatoes, red and yellow cherry tomatoes and Kalamata olives.
If you’re craving carbs then head to the Sandwiches section of the new blue frog menu. Updated joiner and soon to be top of the class we think is the Cuban, remaining true to the authentic filling combination of bacon, smoked ham, cheddar cheese, pickles and mustard mayo…but, and here’s the blue frog twist, it’s all stacked up in their lovingly home baked wheat ciabatta bread, just like Mamma used to make!
Carnivores are well catered for too in this category with the meaty, and mighty, Sautéed Beef Tenderloin sandwich, piled up with grilled onions, mushrooms, mozzarella cheese and crammed into a couple of hunks of focaccia bread, with French fries on the side of course!
We couldn’t move on without a mention of one more new dish, Green Pepper Roasted Chicken Leg. What better way to go for any condemned chuck out there than this…green peppercorn encrusted, oven roasted to seal in the flavor and served sprinkled with chopped chives and butter sautéed seasonal vegetables! Chickens of China we salute you!
To pay their respects to the institution that is brunch, blue frog is bringing their A-game with the new Big Blue Benedict offer. Hollandaise, always the protagonist at any brunch, has been perfected by the Chef Team and plays a starring role in a handful of dishes, not least Smoked Salmon Benedict and Avocado & Bacon Benedict, both served with lashings of this buttery sauce, along with roasted cherry tomatoes and home fries.
Before we drool too much more all over our laptops here, there’s just time to mention a new dessert which delivers a real T-Factor, ‘T’ for Texture that is! blue frog’s Chocolate Terrine is just as chocolatey as the current cacao favorite, Chocolate Brownie, but the difference here is in the texture. It’s mousse-light and an injection of orange liqueur will ensure it gets your attention at the end of the meal! As we all know, chocolate and orange are longstanding BFFs!
blue frog’s new menu kicks off in style at all sites across China. A wide range of beers, cocktails, soft drinks, teas and coffees are available to accompany these new dishes as well as all the old crowd-pleasers! Save us a seat, we’ll see you there!
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