ORIENTAL fusion restaurant, Opium, is introducing a special Easter weekend taster menu, featuring a selection of new dishes inspired by the onset of spring.
Dinu Li, head of Operations, said: “Our new taster menu has been especially created with spring in mind and features dishes created with the freshest, seasonal ingredients to offer diners a real taste of spring.
“Our head chef, Kwan Yu, has just returned from the Far East and is excited to introduce some very exciting new discoveries to our customers.
“Our new taster menu offers a diverse range of cooking styles, from street food to home cooking to fine dining.”
Opium’s Easter weekend taster menu features starters of: spring onion and marrow soup; sugar cane prawn; honey glazed ribs and crab fritters with Thai fish relish.
The main courses on offer, meanwhile, are: chicken sweet mandarin; aromatic lamb cutlet; honey glazed roast duck in a red date sauce and five spice smoked salmon.
Located in the heart of Glasgow city centre at 191 Hope Street, Opium is the ideal place to take friends and family for a special treat this Easter. As night falls, its interior transforms, creating an intimate setting that is perfect for a celebration with someone special.
The ideal location to enjoy a cool cocktail or glass of wine, Opium has a diverse range of fine wines, beers, spirits, exotic cocktails, champagnes and soft drinks, all carefully selected to complement its dishes.
Opium’s Easter weekend taster menu will be available from Good Friday 22 – Easter Monday 25 April. For reservations call 0141 332 6668 or email@example.com. Log onto www.opiumrestaurant.co.uk for more information.
For further information please contact Dinu Li at tel 07976 270 128 or firstname.lastname@example.org
Issued on behalf of Opium by Liquorice Media tel 0141 568 4018 www.liquorice-media.com
Date 6th April 11
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