humble house hotels

LA FARFALLA 12 New Entrees

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LA FARFALLA

Transparent French windows and a cozy sky garden create a lively atmosphere for dining. With the various art pieces, the restaurant offers a natural feel and a calm and cozy environment. The Chef chooses top quality seasonal ingredients to provide cuisines with a new perspective in cooking. More than 3,000 bottles of premium alcohol are available in the cellar will make your dining experience an unforgettable one.

Location | 6F
Seating Capacity | 165
Private Room | 2 rooms
Operating Hours |
 BREAKFAST 06:30-10:00
 LUNCH 11:30-14:30 (Last Order 14:00)
 AFTERNOON TEA 15:00-17:00
 DINNER 18:00-21:30 (Last Order 21:00)

Meal Prices
BREAKFAST NT$650+10%
LUNCH starting from NT$1,280+10%
AFTERNOON TEA NT$880+10%
DINNER starting from NT$1,580+10%

Prices for Children:
∙ Free of charge for children under the age of 6
∙ Children‘s rate applies to children between 6-12 years old
∙ 13 years old or above are charged as adult
(Valid ID is required for kid’s price)

Corkage for wine and beverage is NT$500 per bottle, and for spirits, NT$1,000 per bottle.
For more details or reservation, please contact (+886) 2 6631 8060

※Due to unstable supply of goods, for ensuring the quality of food we provide, we are regret to inform you that we will suspend offering King Crab at buffet station, starting 2018/4/1. In lieu of King Crab, we will offer an exquisite seasonal appetizer (Spanish Jamon Iberico & Lobster with Truffle Angel Hair Pasta) for each adult guest during LA FARFALLA MENU period.

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SEMI BUFFET
The main entrees include mineral water, salads bar, bread, soup, dessert and coffee or tea.

Available Time |
Lunch Special Menu
Mon. – Fri. 11:30 – 14:00

La Farfalla Menu
Mon. – Fri. 18:00 – 21:00
Sat. – Sun., National Holiday 11:30 – 14:00, 18:00 – 21:00

U.S. Sakura Pork Shoulder Butt with Kumquat and Honey Cream Sauce

Black Truffle Chicken Roll with Parma Ham and Port Sauce

Steamed Grouper with Chorizo and Shrimp Sauce

Pan-fried Silver Perch with Grapefruit Cream

Iberian Pork Pluma with Orange and Apple Sauce

Pan-fried Whole Canadian Lobster with Potato Dauphinoise and Colby Cheese Sauce

Selection of Main Courses Served with Garlic Cajun Potato and Red Wine Sauce

● Sous Vide New Zealand Lamb Shoulder Rack (8 oz.)
● Sous Vide U.S. Angus Beef Short Rib (8 oz.)
● U.S. Angus Top Cap Steak (8 oz.)
● U.S. Prime Fillet Steak (8 oz.)
● AUS. Wagyu M9 New York Strip Steak (6 oz.)
● U.S. T-bone Steak (28 oz.) (For two persons)

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