Puku Cafe & Sports Bar
The restaurant is fairly an ideal place for individuals, the whole families or couples. Each woman who come there will be given a red rose.
Overview
Stunning view right inside the heart of Hanoi together with delicious meals and professional service that make Press Club a well-known place for gourmets in the city, especially foreigners. Realizing a lack of venue for international friends to Vietnam like ambassadors, journalists, and foreign tourists regardless of nationality and color, the Merlin brother decided to establish Press Club.
The six-storey building of Press Club is designed by French architect Brigitte Dumond de Chassart that resembles Hanoi’s architecture in the 20th Century. Maximum capacity of the restaurant is 70 seats, among which, there is a 12-seat luxury room and one 4-seat VIP room for gourmets seeking for private spaces.
Besides, Press Club Bar opens daily from 9:00 – 24:00 with a long list of world-class wines and cocktails is especially suitable for a chit chat between friends while enjoying melodious tunes and forgetting all about stresses of social life.
Not only focusing on gastronomy, Press Club is also a venue of different cultures in Hanoi with a collection of rare book and famous magazine of the world and weekly meeting of the Journalisms Club in Hanoi. More interestingly, on every Friday night is discount for drinks and free fast-food at the restaurant.
Facilities & Services
- Non-smoking restaurant
- Air conditioning
- Credit card / Debit card accepted
- Take away
Menu & Price
Appetizers
| Dalat Garden Vegetale Salad with Green Asparagus, Honeydew Melon and Deep Fried Brie Cheese(V) | 212,000 |
| King Prawns and Scallops Tian with Avocado, Passion Fruit Dressing and Seasonal Dalat Garden Greens | 294,000 |
| Steamed Lobster with Gazpacho Essence, Old Balsamic and Mango Relish | 488,000 |
| Salmon Praline with Champagne Sabayon and Salmon Caviar | 254,000 |
| Seasonal Mushroom Ravioli with Sun-Flower Truffle Oil | 254,000 |
| Sauteed Crab Cakes with Capsicum and Mustard Butter Sauce | 294,000 |
| Pan-fried Goose Liver with Smoked Duckling Breast and Riesling Apple Compote | 524,000 |
Salads
| Grilled Salmon Salad with Green Asparagus and Mango Dill Dressing | 294,000 |
| Oriental Sea Bass with Sesame Seeds, Sour Cream Herb Dressing and Bean Spout Salad | 254,000 |
| Lobster Combination : Lobster Bisque, Salad and Ragout with Mushroom | 588,000 |
| Steamed Prawn Salad with a Selection of Summer Garden Greens, Fresh Pear, Almonds and Ginger Citrus Dressing | 294,000 |
| Grilled Lamb Loin “Nicoise Style” with Tomatoes, Green Beans, Olives and Shallot Herb Dressing | 348,000 |
Soups
| Orange Pumpkin Soup with Toasted Almonds (V) | 148,000 |
| Cream of Leeks Soup with Marinated Cured Salmon served with Tomato Salsa | 148,000 |
| Cream of Eggplant with Parma Ham, Toasted Pine Nut and Parmesan Cheese | 148,000 |
| Seafood Chowder with Sweet Corn and Scallion Oil | 148,000 |
Mains
| Baked Sea Bass with Prawn Mousse in Puff Pastry with Riesling Butter Sauce and Seasonal Vegetables | 442,000 |
| Grilled Fillet of Salmon with Cabernet Sauvignon Sauce and Mashed Potatoes | 488,000 |
| Grilled Australian Lamb Loin with Toasted Goat Cheese, Balsamic Essence and Shallot Confit | 628,000 |
| Tofu Cake with Shitake Mushroom, Green Asparagus and Chive Cream Sauce (V) | 326,000 |
| Ring Roast Baby Carrots with Honey and Poppy Seed Filling (V) | 336,000 |
| Fillet of Australian Beef Tenderloin with Blue Cheese Crust, Breaded Potato Gallette and Port Wine Sauce | 598,000 |
| Sauteed Duckling Breast and Steamed Lobster with Citrus Cream Sauce | 698,000 |
Desserts
| Tropical Fresh Fruit Plate with Sorbet | 148,000 |
| Passion Fruit Custard with Coconut Ice Cream | 148,000 |
| Coconut Cream Brulee with Strawberry Ice Cream | 148,000 |
| Tiramisu with Raspberry Essence and Passion Fruit Ice Cream | 148,000 |
| Cointreau Chocolate Mousse with Mango Coulis and Stracciatella Ice Cream | 148,000 |
| Selection of Premium Ice Cream with Seasonal Fruit Sauce | 148,000 |
| Assorted International Cheeses with Bread and Condiments | 218,000 |
