Kitchen & Bar Magnolia

The Magnolia Kitchen presents a weekly changing menu using seasonal and fresh ingredients. Our Chef delights guests with his modern takes on Chilean cuisine and the creative use of Chilean ingredients, which will awaken your palate and your senses.

Working Hours Monday to Sunday: Breakfast from 6.30 to 10.30 hrs. Lunch from 13 to 16 hrs. and dinner from 19 to 22.30 hrs.
Visit us in Huérfanos 539, Santiago, Chile.

Weekly Menu

FIRST COURSE

Asparagus Cream
Natural asparagus cream, crostini bread dough with pecorino cheese, pumpkin seeds.

Costina Lettuce Heart
Fresh grilled costina lettuce heart salad, provoleta croutons, turkey salad in Caesar dressing,
pomegranate seeds, avocado mayonnaise.

Fried Fish
Fresh fried fish fillet of the day, house made marinade, bravas potatoes in aioli of spicy yellow pepper,
vegetable garden leaves.

Carpaccio di Manzo
Tenderloin carpaccio marinated in 48 hrs., arugula salad, grana padano cheese, lemon dressing,
parmesan grissini.

MAIN COURSE

Short Ribs in a Slow Cooking
Short Ribs slowly cooked in Carmenere and its own juices, on mixed fungi Carnaroli risotto and pecorino
cheese slices.

The Salmon
Fresh southern salmon fillet in almond crust, on sweet potatoes puff pastrie, asparagus and bearnaise
sauce.

Cappellaci di Zucca e Ricotta
Fresh Capellacci stuffed with sweet pumpkin, ricotta, in sage butter sauce, sautéed arugula, cherry
tomatoes and broccoli finished with Grana padano cheese slices and picual olive oil.

Linguine alle Vongole e Gamberi

Linguinis al dente, in shrimp sauce and vongoles in aglio e olio sauce with white wine with touches of
Italian peperoncino.

THE SWEET

Profiterol filled with Nutella cream, in warm bitter chocolate sauce and Catalan cream siphon
Pears with red wine, with cinnamon mascarpone and sabayone sauce.

Fig, Shortbread Goat Cheese and Port

Fig cake and goat cheese, roasted figs and cinnamon ice cream
Creme Brulee with lavender ice cream.


Value $23.000 p.p /tax include
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