With a new head Chef at Sequoia 88 comes a fresh new menu. There are many dishes to enjoy, whether you are having a healthy meal or giving yourself a decadent treat. Ryu Mediavillo, with his diverse experience in international cuisine, has recently introduced 16 new dishes to the Sequoia buffet.
The new dishes are as diverse and interesting as Ryu’s experience and include such dishes as: a bright and delicious Malaysian sambal seafood with a white wine reduction; succulent honey glazed pork ribs; an impressive Philippino pork abobo (pork shanks in a Pomodoro sauce (gluten and dairy free); through to more traditional dishes like roasted Canterbury lamb with Yorkshire pudding topped with a delicious rich mushroom sauce, and whole oven baked Akaroa salmon, divine with the roast capsicum mayo and savoury polenta . There are some gorgeous new sauces on offer, including apple and fennel mustard, excellent on roast pork , a rich mushroom sauce and the vino sauce with a creamy white wine reduction. All are made from scratch using fresh, wholesome ingredients.
Daily chef’s specials are available for lunch and dinner and are fresh, interesting and often surprising.
Ryu has an undeniable passion for food with a special interest in creating the most healthy wholesome dishes possible by making sure that at least 95% of Sequoia’s food is made in-house. ‘I want to know that the ingredients are the best and that we are using the least preservatives possible,’ Ryu states. No packet sauces here!
Sequoia is proud to say that 90% of the new dishes are gluten free with 15 vegetarian dishes and dairy free options on the menu. ‘We want to expand on this,’ Ryu said. Sequoia now offers both traditional and international dishes on the buffet.
Delicious and diverse, there is ‘something new for everyone’ at Sequoia.