Since taking the helm in January, executive chef Russell LaCasce has completely revamped the restaurant’s menus, with a focus on shared plates and unexpected combinations of flavors and textures.
New dishes are on offer for dinner, dessert and in the lounge, which serves food until midnight every day. Try the Yellowtail Hamachi Crudo with soy yuzu crunch, Pinnacle Farms Organic Maktoom Dates with chorizo and bacon, or Scottish Salmon with spiced butternut squash puree.
If it’s something sweet you’re craving, pastry chef Audrey Enriquez has you covered with her incredible plated desserts including the new 24 Layer Chocolate Cake with dark chocolate ganache, Jelly Ho-Nut with white chocolate passion fruit mousse, and Peanut Butter Cheesecake with lime gelée. If you’re up for a challenge, The Show Stopper Shake is an incredible combination of milkshake, toppings and desserts piled on top, with a new shake featured every month. October’s flavor is a delicious White Chocolate Pumpkin Cheesecake, perfect for sharing with friends.
Visit website: www.hotelvalleyho.com