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800-542-8680
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0800-444-3938
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0800 273 2811
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1230-020-0768
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1800-145-004 or 0011-800-2413-3333 (IDD access)
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400 830 0253 (accessible from Mainland China), or 800 962 349 (accessible from Hong Kong)
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800 962 349
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1800 102 3800 (IDD access)
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001-803-606-277 (IDD access)
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0120-853-201, 0061-010-800-2413-3333 (IDC), 0041-010-800-2413-3333 (ITJ), 001-010-800-2413-3333 (KDD), or 0033-010-800-2413-3333 (NTT)
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001-800-2413-3333 (Korea Telecom), 002-800-2413-3333 (DACOM), or 008-800-2413-3333 (ONSE)
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00-800-2413-3333
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1800-806-219 or 00 800 2413 3333 (IDD access)
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0800-44-3030 or 00-800-2413-3333 (IDD access)
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00-800-2413-3333
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800-6011-355 or 001-800-2413-3333 (IDD access)
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001-800-2413-3333
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00-801-651-841 (IDD access)
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The Ritz-Carlton, Santiago Home
The Ritz-Carlton Home
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T
HE
R
ITZ-
C
ARLTON,
S
ANTIAGO
Calle El Alcalde No. 15, Las Condes, Santiago Chile
Phone: +56-2-470-8500 •
Contact Hotel
Dining
The Ritz-Carlton Bar
The Lobby Lounge
Arola
Estro
Menu & Specials
100°
Photo Gallery
Contact Hotel
Estro: Menu & Specials
SEE CURRENT:
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Appetizer
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Salmon Ceviche of Puerto Montt
Beet juice, yellow chili, coriander, sweet potato, celery, red onion,
bell pepper and capers
Angus Prime Striploin Tataki
Scallions, radish, avocado pearls, sweet soy sauce, fried onion confetti
Seafood Rice Braised with Squid Ink
Basque sausage, cilantro chimichurri
Vidriola Tiradito
Red onion, avocado, chives, orange and cacho de cabra chili sauce
Tuna Tartar
Loin of red and white tuna, spiced peanuts, tamarind soy sauce
Patagonian Sea Scallops
Pistachio crust, morel mushrooms, edamame, Iberian ham essence
Grilled Squid
Roasted purple potatoes, tomato, basil and yuzu vinaigrette
Magallan King Crab Cake
Lemon and green chili tartar, wakame and cucumber salad
Hare of Coyhaique Pot Sticker
Shitake, green beans, scallions and bok choy
Pan Seared Foie Gras
Chanterelle mushroom, brioche toast, sweet potato puree, late harvest honey
Main courses
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(hide details)
SOUPS
Punta Arenas King Crab Soup
Fresh herbs, vegetable Macedonia and fried chili
Butternut Squash Cream
Zucchini tortellini, pumpkin seed oil and truffle essence
Antartic Prawn Salad
Cucumber ribbons, avocado, tomato, mesclun, spring onions, bacon, yogurt dressing
Grilled Portobello Salad
Arugula, shaved pecorino, fig honey, roasted asparagus, balsamic vinaigrette
Goat Cheese Terrine
Focaccia pillow, watercress salad, sun dried tomatoes, chives, and tomato gastric
MAIN COURSE
Chilean Rock Fish Filet
Confit in lemon oil, tomato and octopus sofrito with capers and olives
Grilled Tuna Steak
Shitake mushrooms, edamame, scallions, balsamic and soy sauce
Crusted Filet of Turbot
Bread crumb crust flavored with lemon and herbs, vierge sauce with azapa olives
White Tuna Steak
Shitake and miso crust, green pea puree, vegetable noodles, raspberry vinaigrette
Ginger BBQ Glazed Filet of Salmon
Lentil and pineapple stew, grilled bok choy
Grilled Swordfish Steak
On a bed of Asian flavored risotto, curry and coconut sauce
Angus Prime Ribeye
Sautéed porcini, white mushrooms, wasabi and green pepper sauce
Angus Beef Filet Mignon
Coffee and spice crust, potato confit, creamed spinach and dried chili sauce
Braised Short Ribs
Slowly cooked for twelve hours in carmenere wine, leek puree, and brussels sprouts
Tendori Spiced Lamb Ossobuco from Magallan
White bean and sesame hummus, yoghurt sauce and pebre
Merquen Glazed Duck
Sweet potato puree, caramelized onions, apples and aged pisco and honey sauce
Desserts
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Panna Cotta pm Financier Cake
Mango sorbet, strawberries and cacao crunch
Chocolate Biscocho
Steam cooked chocolate cake, grapefruit sorbet with crunchy coffee ribbon
Berries and Merlot Consomme
Goat cheese sorbet, vanilla cake, caramelized walnuts, white balsamic honey
White Chocolate Mousse
Raspberry parfait, covered with blueberry dust
Marinated Fruit Medley
Madeline biscocho, coconut sorbet, crispy pineapple
Caramelized Banana Souffle
Vanilla ice cream, Manjar Sauce
Selection of Ice Cream and Sorbets
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