PC Features The Classics In New A La Carte Menu

Mar. 1, 2015
Beef Tenderloin
HANOI, Vietnam — Favorite classics and comfort food dishes were rolled out on February 16 as The Press Club unveiled its new a la carte menu.
 
The Press Club is famed for its kitchen and chefs known for creating some of the capital’s finest cuisine and tantalizing cocktails.
 
The new a la carte menu is no exception. From home made duck foie gras (VND 515,000) to a grilled New Zealand beef tenderloin (VND 650,000), pan fried duck breast (VND 480,000) to a peanut-crusted lamb loin (VND 640,000) there is plenty to choose from, including an impressive choice of steaks from the grill.
 
A unique feature of this menu is a Chef’s Suggestion option that presents four fixed price menus—three- to four-course meals, each specially designed by Executive Chef Guillaume Guertin. Each meal can be upgraded to include a sommelier’s recommendation. Prices begin at VND 845,000.
 
The Press Club was recently acquired by the Openasia Group, an investment firm with a growing portfolio of hospitality interests in Vietnam. The restaurant will undergo an extensive renovation in May, which will be complete in August. Openasia also owns The Emeraude, a luxury cruise liner that sails Halong Bay and the Alba hotels in Hue.