Rum on a plate

Chef: Martin Kortus

What we will cook / List of Wines

Agricole rum Trois Riveries - L'Ocean Daiquiri

Shrimps with chili and lime in a sesame oil
Diplomatico Mantuano - Old Fashioned

Turkey salad with mint, coriander and fish sauce
Angostura 1919

Steak Entrecote with Angostura salt, green pepper sauce and broccoli
Zacapa 23 Centenario

Pineapple Zacapa flambé in a honey crust

3 300 Kč including VAT per person

Rum and a good meal go naturally hand in hand very nicely. Let us convince about that as well. After successful courses Men in the kitchen and Ladies with cocktails in the kitchen, Martin Kortus, and Petr Kymla, Diageo Reserve Brands Ambassador have decided to show you, what does it really mean to have Rum on a plate in its whole beauty.

Martin Kortus

He has studied the french culinary institut in 1992 in New York. Since then he works as a private chef, gastronomical advisor, cooking class lector and also as a chef in Il Vigneto and Bettola Restaurant. He has also worked in hotel Josef and he has been cooking in Monarcha and "The national bank of wine" couple of years.

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Photos from courses