7th SENSE Restaurant
Popular Price
ZK
357
Price Range
ZK
65
~
650
| MMonday | 12:00 PM - 14:30 18:00 - 22:00 |
| TTuesday | 12:00 PM - 14:30 18:00 - 22:00 |
| WWednesday | 12:00 PM - 14:30 18:00 - 22:00 |
| TThursday | 12:00 PM - 14:30 18:00 - 22:00 |
| FFriday | 12:00 PM - 14:30 18:00 - 22:00 |
| SSaturday | 12:00 PM - 14:30 18:00 - 22:00 |
| SSunday | Closed |
- Lusaka
- Posted 8 months ago
7th SENSE Restaurant offers a fine dining experience at The Quorum. Enjoy a romantic dinner or a large celebration with fusion food and exceptional service in a elegant environment in Kabulonga, Lusaka.
THE 7TH SENSE RESTAURANT MENU OVERVIEW
Salads, Sushi, Main Meals, Seafood, Lamb, Dessert and more.
SPECIALITIES AT THE RESTAURANT
Octopus Salad, Dragon Roll, Futomaki Roll, Pork Buns, Udon Noodles, Norwegian Lobster, Wagu Beef Fillet, Duck Confit, Lamb Shank, Mango Kulfi and more.
FINE DINING IN LUSAKA
Find more fine dining fusion food today.
*DISCLAIMER
We bear no responsibility over the availability of the items on the menu.
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VEGETARIANQUINOA SALADQuinoa, green bell peppers, avocado and green tomatoes served with end vine lettuce.
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SEAFOODOCTOPUS SALADOctopus confit in red cabbage with anise pollen, fennel and dill served with an Arugula salad.
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POULTRYCHICKEN PINEAPPLE SALADPoached chicken breast, pineapple carpaccio, rocket and balsamic caviar served with lemon dressing.
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SEAFOODTHE QUORUM'S DRAGON ROLLAvocado, salmon, Philadelphia cheese & asparagus served with Japanese mayo, Japanese daikon, ginger, wasabi & soy sauce [8 pieces].
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VEGETARIANFUTOMAKI ROLLAvocado, cucumber, carrots & asparagus served with pickled daikon, ginger, wasabi & soy sauce [6 pieces].
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SEAFOODSPICY TUNA ROLLAvocado, cucumber & tuna served with Japanese mayo, pickled daikon, wasabi & soy sauce [6 pieces].
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PORKPORK BUNSSteamed buns stuffed with braised pork belly & 5 Spice.
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VEGETARIANBUCKWHEAT NOODLESSimmered buckwheat noodles tossed in a tamarind-chili lemongrass sauce served with steamed bok choy.
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FISH + SEASFOODUDON NOODLESSimmered udon noodles served in fish consommé and topped with steamed black mussels.
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FISHSEARED BLACKENED GROUPERGrilled grouper fish served with seafood minestrone topped with braised baby fennel.
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POULTRYGALITO CHICKENRoasted baby chicken, carrot purée, creamy mashed potato and steamed asparagus served with five spice sauce.
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SEAFOODNORWEGIAN LOBSTERPoached lobster topped with lemon- dill caviar and served with seafood velouté and black sesame-seed crackers.
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BEEFBUTTER-BASTED WAGYU BEEF FILLETCharred wagyu beef fillet served with creamy duxelles mushrooms and mixed peppercorn sauce.
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SEAFOODLEMON INFUSED SEA BREAMBaked bream fillet rubbed in sea salt and drizzled with fresh lemon juice served with apple-dill salad..
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SEAFOODSALMON FILLETPan-seared salmon fillet topped with glazed seaweed & lemon marmalade served with an avocado salsa.
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POULTRYDUCK CONFITDuck confit with Savoy cabbage and onions, braised mini fennel and creamy quail eggs served with orange sauce.
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LAMBLAMB CHOPSHerb crusted lamb chops, crispy potato rolls , steamed purple cauliflower and snow peas served with choron sauce.
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LAMBLAMB SHANKBraised lamb shank au jus served with creamy eggplant.
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INDIANMANGO KULFIMango kulfi, coconut shavings, crushed green cardamom served with star-anise infused oil.
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FRENCHCRÈME BRÛLÉEClassic créme brûlée served with pistachio grissini.
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DESSERTMINI CHOCOLATE CAKEMirror-glazed mini chocolate cake topped with espresso mousse and drizzled with fudge sauce.
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OTTOMANBAKLAVALayers of phyllo pastry baked to perfection, stuffed with chopped pistachios, akkawi cheese, drizzled with syrup and drenched in a butter bath.
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DESSERTSESAME MISO COOKIESTraditional Arabic ice-cream served with miso cookies and topped with pistachio mousse.
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DESSERTCHOCOLATE FONDANTChocolate fondant with a melting molten middle topped with classic vanilla ice-cream and raspberry sauce.
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FRENCHALMOND FINANCIERPetit French gateau with beurre noisette, almond cremeaux and a dash of spiced rum.
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ITALIANCANNOLIClassic Italian cannoli flavoured with marsala wine and stuffed with pistachip infused ricotta cheese over a bed of brûléed fraise confit.
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DESSERTCRIMSON BERRY CHEESECAKERaspberry cheesecake topped with red fruit coulis.
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