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FEATURED NEW MENU PLATE – SMOKED PINEAPPLE BEEF CARPACCIO

Insights from KurSpa Posted March, 2018 Farm to Table | July 07, 2017

Here is a little history about classical carpaccio Beef carpaccio known to Italians simply as carpaccio, is one of the most famous of Italian antipasti but the version most people are familiar with, thin beef slices macerated in olive oil and lemon, adorned with arugula and shavings of Parmesan...He

Here is a little history about classical carpaccio

Beef carpaccio known to Italians simply as carpaccio, is one of the most famous of Italian antipasti but the version most people are familiar with, thin beef slices macerated in olive oil and lemon, adorned with arugula and shavings of Parmesan cheese; is actually more precisely carne cruda all’Albese, a Piedmontese dish.

Our cuisine style here at Sparkling Hill is taking influences from different cultures and styles to create a unique dish with profiles to turn classical recipes such as carpaccio to an incredible signature dish.
From the start of our process in developing this dish, we have taken steps to insure a unique dish. That is evident in our choice of beef and so much other subtle but unique approaches we have taken. We use a wagyu eye of round cut to give to highest grade of beef. A blend of pineapple juice, soy sauce and spices is what gives our dish it’s main profile, as we marinate our beef for 24 hours before any seasoning has been added.

We wanted a carpaccio that was not only appealing from a flavour stand point but also a dish that was also appealing visually.

This dish is a good introduction into our summer season. Bold flavors, a sweet undernote that compliments a beef of the highest quality.

To see more of our delectable dishes, go to our “DINING” page on www.sparklinghill.com

Here is a little history about classical carpaccio

Beef carpaccio known to Italians simply as carpaccio, is one of the most famous of Italian antipasti but the version most people are familiar with, thin beef slices macerated in olive oil and lemon, adorned with arugula and shavings of Parmesan cheese; is actually more precisely carne cruda all’Albese, a Piedmontese dish.

Our cuisine style here at Sparkling Hill is taking influences from different cultures and styles to create a unique dish with profiles to turn classical recipes such as carpaccio to an incredible signature dish.
From the start of our process in developing this dish, we have taken steps to insure a unique dish. That is evident in our choice of beef and so much other subtle but unique approaches we have taken. We use a wagyu eye of round cut to give to highest grade of beef. A blend of pineapple juice, soy sauce and spices is what gives our dish it’s main profile, as we marinate our beef for 24 hours before any seasoning has been added.

We wanted a carpaccio that was not only appealing from a flavour stand point but also a dish that was also appealing visually.

This dish is a good introduction into our summer season. Bold flavors, a sweet undernote that compliments a beef of the highest quality.

To see more of our delectable dishes, go to our “DINING” page on www.sparklinghill.com

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