Eight Station Cafe

A hearty set meal for two, including main course, soup, appetizer, dessert, and drink. The main course offers a variety of steak options, from beef to seafood. Suitable for couples or friends to share.

Chicken chop marinated in wine, pan-fried until golden and crispy. The chicken is tender and juicy, with a unique wine aroma.

Risotto cooked with black truffle and scallops, topped with cheese and baked until golden. Rich and creamy texture, with a prominent truffle aroma.

Thick-cut ox tongue, processed with a secret sauce and pan-seared. Chewy and springy texture, with a rich beef flavor.

Pan-fried fish fillet, tender and sweet. Crispy on the outside, moist on the inside.

Boneless pork loin steak from the Spanish DUROC breed, which is leaner with less fat. Recommended to cook to medium-seven or medium-eight to maintain tenderness.

Selected Spanish ESTRELLA pork breed, which is fattier with some tendon, offering a rich texture. Recommended to cook to medium-seven or medium-eight.

Bone-in French-style pork rack, with thick and juicy meat. After pan-searing, the charred fat and tender lean meat combine perfectly.

Rack of lamb from New Zealand, seasoned with thyme and pan-seared. The meat is tender and fresh, with a moderate lamb flavor, and the herbal notes enhance the layers.

Selected U.S.A. Prime rib eye, a cut with rich marbling. After grilling, the fat melts, making the meat tender, juicy, and full of beef flavor.

Deep-sea fish fillet baked with rich Portuguese sauce (coconut curry flavor). The fish is tender, and the sauce is rich and appetizing.

Chicken chop marinated in wine, pan-fried until golden and crispy. The chicken is tender and juicy, with a unique wine aroma.

Classic Carbonara pasta with fresh mussels. The sauce is made from egg yolk, cheese, and cream, with a thick and smooth texture.

Selected Spanish ESTRELLA pork breed, which is fattier with some tendon, offering a rich texture. Recommended to cook to medium-seven or medium-eight.

Boneless pork loin steak from the Spanish DUROC breed, which is leaner with less fat. Recommended to cook to medium-seven or medium-eight to maintain tenderness.

Selected U.S. Prime rib eye, a high-quality beef cut. Evenly distributed marbling, rich beef aroma after grilling, tender texture.

Rack of lamb from New Zealand, seasoned with thyme and pan-seared. The meat is tender and fresh, with a moderate lamb flavor.

Fresh salad greens with a sweet and sour Japanese black vinegar dressing, paired with smooth black truffle scrambled eggs. A healthy and flavorful light meal option.