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2024-04-21
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The InterContinental Grand Stanford has reopened the hotel’s signature Italian restaurant, The Mistral, with Chef Fabio Guaglione joining the team, injecting a fresh Neapolitan flair into the locally sourced menu. R1 and I went to try their Saturday semi buffet lunch and we ordered their ZUPPETTA DI PESCE (seafood stew) and FILETTO DI MANZO (Australian Wagyu tenderloin with foie gras mousse) for main.Nice ambience. Fair execution in terms of price ($468 each, without add-ons). Wide selection o
The InterContinental Grand Stanford has reopened the hotel’s signature Italian restaurant, The Mistral, with Chef Fabio Guaglione joining the team, injecting a fresh Neapolitan flair into the locally sourced menu. R1 and I went to try their Saturday semi buffet lunch and we ordered their ZUPPETTA DI PESCE (seafood stew) and FILETTO DI MANZO (Australian Wagyu tenderloin with foie gras mousse) for main.
Nice ambience. Fair execution in terms of price ($468 each, without add-ons). Wide selection of antipasti. I requested my steak to be medium rare. Served nearly well done. Pasta from pasta station was overcooked. Surprisingly the dessert was good, in particular the doughnut and the panna cotta. Might return for its convenience or a place for tea.
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