Vintage Element Fresh adds new dishes to menu
Print Edition
VINTAGE Element Fresh has long been a favorite Xintiandi eatery. According to managing director Scott Minoie, the three-story restaurant originally had an elevated menu that goes above and beyond the normal salads, sandwiches, and pastas one would find at Element Fresh. Now, Vintage is taking this mission one step further, by adopting an innovative new menu that builds on the basis of the Vintage menu. Shanghai Daily reporters were invited to the exclusive tasting where the new menu was unveiled.
The new menu offerings are straight from the kitchen of Vintage Element Fresh’s new executive chef, Alexandro Hamacher, who hails from Guadalajara, Mexico and was inspired by the flavors of his homeland.
Attendees to the tasting first tried a quartet of appetizers. The first was a charcuterie board with heaps of artfully arranged prosciutto, salami, chorizo, speck, and pastrami, plus olives, bread, and cornichons served with two different flavors of honey mustard. This was followed by steak and swordfish tacos topped with a spicy mango salsa, while the steak tacos were drizzled with chipotle mayo. Next was a tuna and avocado salad, served in chunks reminiscent of Hawaiian poke, tossed with pineapple, ice greens, and cherry tomatoes, and finished with a tangy citrus-habanero dressing. From there, we had a trio of main courses, beginning with decadent lobster tail served on the shell, basted in a unique chipotle-coconut glaze, served with pineapple over a bed of rice. This was followed by cod fish covered in a gochujang-honey glaze. We also ate a 1,500-gram tomahawk steak, meant to serve 2-4 people.
The final six dishes were various desserts, including avocado creme brulee, the dragon sling (a coconut blancmange with tropical fruit salad), mango lassi jelly with chai caramel sauce and fresh mango, vanilla rice pudding with caramel and sea salt, goat cheese flan with quince mousse and hibiscus syrup, and the north pole (vanilla bean ice cream topped with wasabi peas and smoked sea salt). The last was the unanimous favorite of the table — the flavor combination was exceptional and the presentation over dry-ice smoke was undeniably memorable. After that, we waddled out of the restaurant, our appetites thoroughly sated.
Xintiandi Vintage Element Fresh has unbeatable service, a bustling yet intimate atmosphere, and a tried-and-true menu. The new menu additions are simply improving upon the restaurant’s already firmly established foundation — not an easy task, considering the previous success of the earlier menu concept. The chef has risen to the task, crafting a series of novel culinary selections that will give diners an unprecedented gastronomic experience of classic, clean flavors common to Vintage Element Fresh food combined with Latin spices and regional ingredients of Mexican cuisine.
- About Us
- |
- Terms of Use
- |
-
RSS - |
- Privacy Policy
- |
- Contact Us
- |
- Shanghai Call Center: 962288
- |
- Tip-off hotline: 52920043
- 沪ICP证：沪ICP备05050403号-1
- |
- 互联网新闻信息服务许可证：31120180004
- |
- 网络视听许可证：0909346
- |
- 广播电视节目制作许可证：沪字第354号
- |
- 增值电信业务经营许可证：沪B2-20120012
Copyright © 1999- Shanghai Daily. All rights reserved.Preferably viewed with Internet Explorer 8 or newer browsers.
