THE SWEETNESS

Estrella Galicia Lager 68

1906 Reserva Especial 68

Tsingtao 58

Asahi Draught ½ Pint 68

Asahi Draught 88

Kronenburg 1664 Blanc 68½ Pint

Kronenburg 1664 Blanc 88

Guinness Draught In Can 88

ICE COLD BEERS

Your Hug 118Sip on this sweetness-filled cocktail and indulge in the perfect combination of chocolate and a fresh orange skin which will surely freshen up your palate

Feeling Better 118Tailor-made to warm you up this Winter. Concocted and mixed with aperitif liquor, honey and herbs which spice up the aftertaste

Bigote 831 Created with twin rum covered by a thick layer of apple foam, this cocktail offers you a mellow taste and gets you ready for the next drink

Between the Kiss 138Kiss the evening with brandy, coffee and ginger liquor providing you with an unexpected sensuous experience

Ice on Ice 158Mixing the world’s first-ever champagne especially created to be enjoyed over ice with selected pear liquor, Japanese ginger and a hint of citrus to enhance the sense of taste

CHEF’S FAVORITES

Crispy Pork Belly Bao Featuring 18-hour slow-cooked pork belly with crispy skin, this Chinese cuisine influenced contemporary tapas is served with purple cabbage, lettuce, balsamic and house-spiced mayonnaise

1 Pc 782 Pcs 138

Waldorf Salad 78Apple, raisin and walnut salad on the celery sticks

Sword Fish Ceviche 98With house-marinated dressing of lemon jus, tomato, red onion, chilli, oregano, coriander, cayenne and olive oil

Shredded Chicken Pintxo 108With quail egg and mojo sauce

Catalan Canelones with Braised Beef 158Traditional cannelloni with béchamel truffle sauce

THE HOUSE CLASSICS

The Royal Surf-N-Turf 418Australian grain-fed Wagyu beef with a half Boston lobster and seasonal garnish

Grilled Wagyu Beef 298Oyster blade with roasted marrow and confit onion

The House Burger 188Embraced with chorizo and paprika plus a pint of Asahi Premium Lager

Cheese Platter 188Selection of Manchego, Camembert, Saint Maure and Mahon with sliced toast

Miramar GroupMira Moon Hotel#miramoon #supergiant

10% service charge www.miramoonhotel.com www.miramoonhotel.com Reservation: 2643 8875

SURF-N-TURF EXPRESS LUNCH

11:30 AM – 3:00 PM DailyA gratifying 5-course setlunch including entrée, main course, dessert

and tea or coffee.

PROMOTIONS

HAPPY HOUR4:00 PM – 9:00 PM Daily

Enjoy an electrifying evening with 50% off selected drinks by the glass!

Representing the largest and most luminous of all stars in the universe, Supergiant is a restaurant and tapas bar offering a wide spread of contemporary and authentic Spanish cuisine to share. Specialized in curating modern tapas with diverse ingredients originating from Spain as well as local market, Chef Jeremy focuses on utilizing the “slow-cooking” method to extract all the essence and flavors from seafood and meat such as Paella Mar Y Montana, Slow Cooked Galician Octopus and so on.

Designed under the creative direction of Dutch design masetro Marcel Wanders, Supergiant Tapas & Cocktail Bar is the best-kept secret in town for a sensuous odyssey of Spanish cuisine pairing with Sangrias and moon-themed cocktails.

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THE SIGNATURES

Cucumber Rose Collins 118With homemade refreshing cucumber water as the base and highlighted the aroma by the rose syrup, this delicate and light cocktail is just a perfect pre-dinner sipper

Jasmine Mar Tea-ni 118This jasmine tea infused martini is well-shaken with gin and local flower honey finished by a touch of jasmine flower

Hou Yi 118Freshly made osmanthus syrup with green apple, vodka, lemon juice

Chang E 118Let the evening filled with romance and enjoy this elegantly mixed appetite cocktail infused with lavender vodka, muddled raspberry and fresh fruits

Rose Cosmopolitan 98Rose syrup shaken cold with Stolichnaya vodka, Cointreau fresh lime and cranberry juice

Spiced Old Fashioned 108Bourbon whiskey and our cherry syrup built over ice and finished with a flamed orange zest

La Mira Negroni 118Bombay gin, Campari and our own house-made spiced cherry syrup with a wave of bitters over glass

Whisky Smash 138Let the fresh herbs bring new life to this whisky classic with fresh lemon and a splash of lemonade on top

THE TWISTED CLASSICS

Rojo 128Our original recipe puts a twist on this famous concoction not being able to announce the complete recipe but one surprise is what our Spanish red apple cider can do to this amazing glass

Con Gas 90The perfect party drink. Celebrating with sparkles, apricot brandy and the freshest of peaches, this is a true sweet delight

Rosa 90This light refreshing sangria is perfect in the afternoon resting in our Secret Garden. Rose soaked strawberries, fresh lime and rum make it entirely too drinkable

Blanco 90Fresh and fruity white sangria madewith pinto grigio, Cointreau andjuices of fresh orange and lemon

Maeloc Spanish Fruit Ciders 70Pick your flavor simply by asking us!

SANGRIAS AND CIDERS

Zero Degree 78Fresh lime, apple, mint and lemonade

Moon Sour 78Juices of fresh lemon and lime withlemonade and a dash of grenadine to sweeten

Supergiant Tea Punch 78Fresh passion fruit, mango juice and ice tea

Momochi 78Mango juice, honey, fresh ginger, orange and lemon

Breezy Berries 78Strawberries, rapsberries and blueberries with a cranberry juice and lemonade top

Cozy Rosy 78Concocted with jasmine green tea, mixed berry and lemon juice, adding a dash of dried Rose as a final touch to enhance its aroma

THE MOCKTAILS

FREE-FLOWCHAMPAGNEFrom 6:00 PM DailyEnjoy free-flowing champagne at The

Champagne Bar including Moët & Chandon and

Veuve Clicquot.

PARTIES & EVENTS

7 unique venues are available for your events, let us know your needs!

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TAPAS WINE

THE BUBBLES glass bottle

Prosecco Rivamonte NV DOC 88 388

Moët & Chandon Imperial 128 528

Gramona Imperial Gran Reserva Cava Brut 538

Veuve Clicquot Brut Yellow Label 138 628

Moët Ice Imperial 135 688

WHITE WINES

MT. Difficulty “Target” Riesling (Off Dry) 108 468Central Otago, New ZealandFragrant floral notes compete with stone fruit and a hint of citrus

Hugel “Classic” Riesling, Alsace AOC, France 488Dry, straight freshness with green apple, lime, mineral best to pair with seafood and shellfish

Argento Pinot Grigio, Mendoza, Argentina 98 438Peach and tropical fruit aromas, extra dry palate with crisp finish

Alto Estate Sauvignon Blanc, Central Valley, Chile 88 388Full of herbaceous, grapefruit and lemon, delicious freshness

Domaine Les Esquirots Sauvignon, France 368Taste fresh but Intense red fruit aromas and soft tannins

Finca Allende Blanco, Rioja DOCa, Spain 500Complex toasty spice on nose with peach richness, rich and dense on palate

Giribaldi Gavi di Gavi DOCG, Piedmont, Italy 420Crisp, floral, peachy aromas, clean fresh medium finish with hints of minerals

Louis Latour Ardèche Chardonnay, 88 350Rhone Valley, FranceEasy and delicious apple-fresh with crisp acidity and smooth finish

Roux Pere et Fils Pouilly Fuisse AOC, France 680Tinge of oak, hints of green apple, well-balanced moderate acidity and medium finish

Le Domaine d’Henri Chablis 1er Cru 860Fourchaume Vieilles Vignes, FranceNotes of forest and racy, balanced palate with sufficient acidity, round long finish and best to pair with the creamy Paprika Mussels

Cascina Ciapat Roero Arneis DOCG, Italy 388Floral, almond and citrus, dried fruits with hints of zest d’Arancia, dry and long finish

ROSÉ WINE

Cuatro Pasos Rosado Mencia, 78 388Bierzo DO, SpainHints of red fruit and floral on nose, dry palate with pleasing and crisp finish

RED WINES glass bottle

Bottega Vinai Trentino Pinot Nero DOC, Italy 108 468Redcurrant and cherry mingle with gently toasty nose, soft tannin and red fruit finish

Collectables Pinot Noir, Marlborough, New Zealand 588Light ruby red color with red fruit and perfume on nose, raspberry and spice palate

Canaletto Montepulciano, D’Abruzzo DOC, Italy 338Spicy Morello cherry flavors with long elegant finish

Vina Dona Javiera, Merlot, Maipo Valley, Chile 338Smooth, plummy, raspberry and hints of smoke on nose, dry, medium bodied

Paco Garcia Seis Tempranillo, Rioja, Spain 98 438Strawberry and violets aromas with fresh fruit and floral, round mouth, long finish

Muga Reserva Tempranillo, Rioja, Spain 588Ripe and dark fruit, bitter chocolate and hints of pepper, vanilla and sweet tannin

Terrazas De Los Andes Altos Del 98 438Plata Malbec, Mendoza, ArgentinaPlum and blackberry with a hint of toast and white pepper, fruity and fresh finish

Colognole, Chianti Rufina DOCG, Tuscany, Italy 388Dried Morello cherry with notes of black pepper, medium tannin and long tart finish

Natale Verga Cabernet Sauvignon, 388Veneto IGT, ItalyBlack fruit, plums with hints of spice, medium firm tannin, medium to full bodied

Chateau Cantemerle, Medoc, France 420Blackcurrant, leather, spice aromas with medium tannin and long smooth finish

Chateau Le Castelot Saint-Emilion 880Grand Cru 2010, FranceSilky wood and floral on nose, mouth full of ripe fruit, smooth tannin, perfect companion with Grilled Wagyu Beef

Mr. Riggs Truant Shiraz, Australia 88 400Deep earthy plum, blackcurrant and smoky tar aromas, richand strong finish

Le Cazotte - Domaine Paetzold, Syrah, Grenache, Carignan, France 480Generous, powerful, elegant. A nice freshness and a mineral grace emphasize the tasting

DESSERT WINES

Prunotto Moscato d’ Asti, Piedmont DOCG, Italy 98 458Mouth full of dried fruit, apricot with hints of vanilla, freshening sweet

Castelnau de Suduiraut Sauternes, France 558Full, lush and luxurious with long-lasting flavors of honey, peach and barley

APPETIZERSBread Rolls 28With chef’s selection

Potato Tortilla 78Traditional Spanish potato and onion tortilla

White Anchovy with Lemon Olive Oil Sorbet 88Served with sea salt and chive

Slow Cooked Egg 88Slow-cook for 45 minutes at 63°C, the mouthwatering egg is served with Iberico ham, Sobrasada paste, potatoes topped with shaved Manchego cheese

Pan Seared Duck Foie Gras 138With crispy soba, lychee jelly and house-picked ginger

SNACKSPan Con Tomate 68Crispy crystal bread with grated fresh tomato and extra virgin olive oil

Smoked Salmon Pintxo 98With yoghurt and black truffle honey

Portobello Mushroom Sliders 98Two vegetarian mushroom sliders with Manchego cheese and fries

Shredded Chicken Pintxo 108With quail egg and Mojo sauce

Sliders 108Two mini beef burgers with Manchego cheese and fries

Spanish Croquetas 108Your choice of Serrano ham or Boston lobster moon-shaped croquetas

Duck Habana Cilindro 108Supergiant duck confit spring rolls “lit up” by poppy seeds and chillies where the seasoned duck confit is slow-cooked overnight

Saturn’s Rings 118Crispy calamari and onion rings with black squid yuzu sauce and dill mayonnaise

VEGETABLESCucumber Quinoa with Avocado 78Thick-sliced cucumber with feta, pine nuts and red radish

Sautéed Forest Mushrooms 78A mix of fresh mushrooms cooked in a traditional garlic and parsley sauce

Waldorf Salad 78Apple, raisin and walnut salad on the celery sticks

Burnt Cauliflower 88With house-made romesco sauce and Manchego cheese

Pimientos De Padrón 98Traditional green peppers from the Northern Spain sautéed and finished with flakes of sea salt

SEAFOODSword Fish Ceviche 98With house-marinated dressing of lemon jus, tomato, red onion, chilli, oregano, coriander, cayenne and olive oil

Hokkaido Scallop 138With crab meat in pumpkin sauce and Chinese pickled cucumber

Galician Octopus 158Inspired by the flavors of the Mediterranean region, this tender octopus is slow-cooked at 90°C for 3 hours and served with paprika fried potatoes

Garlic Shrimp 168With chorizo, squid ink cracker and salted egg yolk

Paprika Mussels 198Atlantic mussels in garlic white wine paprika cream sauce

Paella Mar Y Montana 248Applying slow-cooking method to prepare the seafood sauce for at least 9 hours, this Spanish surf-n-turf paella brings you all the goodness of prawns, clams and pork belly

MEATCrispy Pork Belly Bao Featuring 18-hour slow-cooked pork belly with crispy skin, this Chinese cuisine influenced contemporary tapas is served with purple cabbage, lettuce, balsamic and house-spiced mayonnaise

1 Pc 782 Pcs 138

Grilled Chorizo Oreado Sausage 108Two traditional fresh Spanish chorizo sausages with full flavor of paprika from Spain served with baguette

Catalan Canelones with Braised Beef 158Traditional cannelloni with béchamel truffle sauce

Roasted Pigeon 168With preserved sausage rice with scallion and clay pot soy sauce

Suckling Pig 198Slow-cook in oil for 18 hours at 72oC, the traditional slow-cooked crispy skin suckling pig is served with zucchini and apple purée

COLD MEATSSerrano 98

Mini Cold Cuts of Lomo, Salchichon and 168Chorizo with Sliced Toasts

Serrano And Bellota Iberico 30 / 30 Grams 248

Hand-sliced Cured 48-month Bellota Iberico 50 Grams 298

FINAL TOUCHSG’s Dessert of the Day 78Coconut Black Glutinous Rice 88Black glutinous rice ice cream served with coconut cream and Taiwanese taro gnocchi

Sweet Corn Ice Cream 88With chocolate cookies, popcorn, basil and caramelized banana

Traditional Churro 88With chilli chocolate dip and vanilla ice cream

Valrhona Chocolate 95Slow-baked Valrhona chocolate lava cake with vanilla ice cream

Chef’s FavoritesHappy Hour New Items Slow CookNEW

10% service charge www.miramoonhotel.com www.miramoonhotel.com Reservation: 2643 8875

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Each glass of wine contains 140ml