Shijian · MQ Steak House (Party Castle Branch)
西餐 · ⭐ 4.5
4th Floor, Building 27, Zhonghai Ziyu Huafu, Intersection of Dongnanhu Avenue and Linhe Street
Dishes
400℃ Grilled Angus Ribeye SupremePremium Angus ribeye grilled at 400℃ for a crisp exterior and tender, juicy interior. Seasoned simply with salt and black pepper to highlight the natural beef flavor.
400°C Grilled Angus Ribeye SteakPremium Angus beef cut, quickly grilled at 400°C for a crispy exterior and tender, juicy interior. Seasoned simply with salt and black pepper to highlight the natural beef flavor.
400℃ Grilled Sirloin SteakPremium sirloin steak grilled at 400℃ for a crispy exterior and tender, juicy interior, preserving the natural flavor of beef.
400-Degree Grilled Angus Ribeye SteakPremium Angus ribeye steak seared at 400 degrees for a perfect crust and juicy interior, seasoned simply with salt and pepper.
Traditional Meat Sauce PastaTraditional meat sauce pasta is characterized by a specially prepared meat sauce, using long, thin pasta as the main ingredient. After cooking, the pasta is mixed with a rich meat sauce made by slow-cooking tomatoes, onions, garlic, and meat, then topped with适量 of Parmesan cheese to deliver a classic Italian flavor.
Traditional Meat Sauce PastaTraditional meat sauce pasta is based on a specially prepared tomato sauce, enriched with sautéed minced meat and thoroughly mixed with cooked Italian pasta. The noodles absorb the rich sauce, presenting an enticing red color, with a chewy texture and aromatic meat flavor.
Burgundy-style EscargotFresh snails baked with butter, garlic, herbs, and white wine, a classic French dish from Burgundy.
Tomahawk SteakTomahawk steak, made from bone-in ribeye, marinated and then grilled. Its shape resembles a tomahawk, with tender meat and rich aroma.- Fruitwood-Grilled Australian Grass-Fed Ribeye SteakGrilled with fruitwood to enhance flavor, this Australian grass-fed ribeye offers tender, juicy meat with a rich, smoky finish.
Olive Black Pepper Roasted AsparagusAsparagus is marinated in olive oil and roasted with black pepper and olives. Tender in texture with rich black pepper aroma and fresh olive fragrance.
French Snail BakeEscargot is a classic French dish. The main ingredient is snail, seasoned with garlic, herbs, and butter. The preparation typically involves mixing the snail meat with seasonings, placing it back into the snail shell, topping it with a mixture of cheese and breadcrumbs, then baking in the oven until golden and crispy.
French Classic WellingtonA premium beef fillet is wrapped in puff pastry and layered with mushroom duxelles and truffle paste, then baked to perfection. Crispy exterior, tender and juicy interior, rich aroma.- Pan-Seared Foie GrasPan-seared foie gras made from premium duck liver, delicately cooked to achieve a crispy exterior and silky interior, often served with apple compote or fruit sauce.
French Truffle Mushroom SoupA rich and aromatic soup made with fresh black truffles and various mushrooms, simmered in cream and broth for a luxurious texture.- Bubble Lime SodaA refreshing drink made with fresh lime juice, soda water, and sugar syrup, served over ice for a crisp, bubbly experience.
- Australian Grass-Fed Sirloin SteakPremium Australian grass-fed beef, seasoned and seared to perfection, offering a rich, juicy flavor with a savory crust.
Spanish Olive Oil Garlic-Infused Black Tiger ShrimpFresh black tiger shrimp stir-fried with Spanish olive oil and minced garlic. Tender, juicy shrimp with rich garlic aroma and fragrant olive oil flavor.
Dinner RollAppetizer bread is typically made from basic ingredients such as wheat flour, yeast, and water. After fermentation and baking, it has a golden, crispy crust and a soft, porous interior with an aromatic fragrance.
Pan-Seared French Lande Foie GrasPan-seared French Lande foie gras features tender, rich liver delicately cooked to golden perfection.
Black Truffle Mushroom SoupBlack truffle mushroom soup is made primarily with fresh black truffles and a variety of mushrooms, carefully simmered to create a rich and flavorful broth. First, slice the mushrooms and add them to the pot along with the black truffles, then pour in an appropriate amount of water. Slowly simmer until the ingredients are fully cooked, and season to taste.