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
With a stunning view nestled in the heart of Hanoi, Press Club continues to be a premier destination for food enthusiasts, particularly those visiting from abroad. Established by the Merlin brothers, this venue meets the needs of international visitors, including diplomats, journalists, and tourists, regardless of their nationality or background.
The Press Club is housed in an elegant six-storey building designed by French architect Brigitte Dumond de Chassart. This establishment captures the essence of 20th-century Hanoi architecture. The restaurant has a maximum capacity of 70 seats, featuring a luxurious 12-seat private room and an intimate 4-seat VIP room, ideal for diners seeking a more secluded experience.
Open daily from 9:00 AM to midnight, the Press Club Bar boasts an extensive selection of world-class wines and cocktails, providing the perfect atmosphere for friends to unwind and enjoy live music while escaping the stresses of daily life.
In addition to its culinary offerings, Press Club serves as a cultural hub in Hanoi, showcasing a unique collection of rare books and acclaimed international magazines. It hosts the Journalisms Club on a weekly basis, bringing together media professionals from around the city. One of the highlights of the week occurs every Friday night when guests can enjoy discounts on drinks and complimentary fast food during their visit to 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 |
