The Biltmore Fontana
- (305) 913 3189
- December 15, 2019
Beautiful and delicate information but bold and striking in flavor, the menu at Pao and the mind behind the operation, Chef Paul Qui, brings new meaning to
Asian cuisine. Offering a reinvented brand of modern Asian cuisine, Pao by Chef Paul Qui satisfies each aspect of a spectacular dining experience—in particular, the breathtaking ocean views, impeccable service, and taste-revolutionizing fare. Drawing from his background and range of international styles, including Filipino, Spanish, Japanese, and French, James Beard Award-winning Chef Paul Qui has created audience favorites like a mouthwatering selection of Crudo to Specialty Rice such as the sushi rice, raw fish, caviar and pickled vegetables of the Chirashi or the crispy pork, toasted garlic rice, chili, black vinegar, and fried egg that make up the Sisig. Savory meats like the Whole Aged Duck or Wagyu Flat Iron Adobo are also quite tempting, much like the monthly omakase feast that Chef and his culinary team present to diners looking for just a little more flavor exploration, always featuring a different theme or ingredient. And dessert is treated with the same care: light, eclectic, flavors of pear, coconut, or even lemongrass are perfectly intertwined and polished, making for the perfect end to an evening of delight.
Sample Menu Selections
crudo::
Kinilaw 20
Cobia, heart of palm, coconut milk, red onion, and cilantro
Hamachi 21
Ponzu jelly, tomatoes, and watermelon radish
Sunomono 20
Octopus, smashed cucumber salad, burnet, shaved onion, avocado, and sesame
Maidai 21
White ponzu jelly, passion fruit, Asian pear, chile, and sorrel
Toro 27
Binchotan grilled, ramps, buttermilk, green grapes, and honshimeji
small::
Unicorn 28
Sea urchin, grilled sweet corn pudding, sake aïoli, chile de arbol, and lime
Fried Chicken 18
Sweet chile sauce, roasted banana ketchup, and jalapeño
A5 Miyazaki Wagyu Carpaccio 35
Truffle korokke, warm bone marrow, vinaigrette, comte, and yuzu kosho
This Season’s Salad 16
Greens, vegetables, and flowers from this week’s harvest, crunchy grains, nut and seed XO, and honey vinaigrette
Mushroom Bistek 20
Slow-cooked portabello, charred onion, brown butter, soy, and pickled chile
Grilled Watermelon Nam Tok 16
Fish sauce vinaigrette, candied peanuts, tomato, herbs, and crispy shallots
large::
Smoked Short Rib Asado 65
72-hour Wagyu beef, atchara, seasonal pickles, and Japanese sweet potato purée
Whole Aged Duck 70
Nine accompaniments
Roasted Fish 55
Cilantro, chile patis, and garlic-ginger rice
Wagyu Flatiron Adobo 85
Mishima Reserve, aged in kombu, black truffle adobo, maitake, and Japanese sweet potato
specialty rice::
Chirashi 35
Satsuki sushi rice, “select” raw fish, roe, caviar, pickled vegetables, fresh wasabi, and aged tamari
Curry Rice 25
Variations of vegetables, XO Thai chile, and aromatic herbs
Arroz con Pollo 25
Volcano rice, smoked carrot, aïoli, crispy chicken, and pickles
Sisig Rice 25
Crispy pork, roasted garlic rice, chile, black vinegar, and fried egg