"Perhaps the most important restaurant to ever hit the Costa Rican dining scene......"
Sherman's Travel Costa Rica Guide -
Address and Reservations.
Fax.(506) 2296 57 20
Sabana Norte, 100 meters north of Rosti Pollo,
New Collection of Antiques from Bali and India.
Cabinets.
Louise and Richard invite you to join them at their restaurant and Antiques shop in San Jose.
The restaurant is set within a stunning antiques shop in Sabana Norte, San Jose, where the tables are scattered partly around a garden with a trickling fountain or beneath the aisles that house the antiques. Lunch might include a Roasted Tuna Fillet with Confited Toamto and Gazpacho Soup accompanied by a glass of New Zealand Sauvignon Blanc in the shade of our flowering Orchid tree, or a plate of Caramelised Scallops wrapped in Smoked Salmon with Fennel Coleslaw. Then evening arrives to enjoy a candlelit dinner of Roasted Duck Breast with Cannelloni of Confit Leg and Chocolate Sauce under the gaze of stone Buddha’s and imposing Rajastani columns.
Louise has lived in Costa Rica for fifteen years accumulating antiques from all over the world.
She works as an interior designer accessorizing many local homes with treasures from her travels, as well as providing the themes and decorations for luxurious condos.
Richard added the restaurant in the fall of 2006. Before that he had been the chef/proprietor of Restaurant Pied-a-Terre in London where he earned two Michelin stars.
Later, his eponymous Neat restaurant in Cannes won a star after just seven months of opening, where he was the only British chef to win a star in France.
APPETIZERS
Ravioli de Cangrejo con Esparragos, Alcachofas y salsa de Jengibre
Ravioli of Crab with Asparagus, Artichoke and Ginger Sauce
8,800 (10,824)
***
Ensalada de Pollo a la Parrilla con Tocineta y Salsa de ‘Caesar’
Salad of Grilled Chicken Breast, Bacon and Romaine with Caesar dressing
8,600 (10,578)
***
Calamar frito relleno de paella, Salsa alioli
Fried Squid filled with Paella, Aioli Sauce
8,600 (10,578)
***
Vieiras rostizados envueltas con Prosciuto, Vegetales “provensal” y salsa pesto
Roasted Scallops wrapped in Parma Ham, Provencal Vegetables and Pesto Sauce
8,800 (10,824)
***
Filete de Atún y Cerviche de Pargo con Berengena pure y Tomate confit
Fillet of Tuna and Marinated Red Snapper with Aubergine puree and Tomato confit
8,550 (10,516)
MAIN COURSES
Filet de Pargo con Anis y Guacamole
Fillet of Red Snapper with Aniseed, Guacamole and Beetroot Salad
12,900 (15,867)
***
Lomito de Res con Cebolla caramelizado, con Vegetales rostizados
Grilled Beef Fillet with Caramelized Shallots and Roasted Vegetables
13,900 (17,097)
***
Chuleta de Cordero a la parilla, con Ravioli de Hongos, Alcachofas y espinaca
Grilled Lamb Cutlets with Ravioli of Wild Mushrooms, Artichokes and Spinach
14,900 (18,327)
***
Pechuga de Pato rostizado con Canelón relleno de Pierna confitada y Salsa Chocolate
Roasted Duck Breast with Cannelloni of Confit Leg and Chocolate Sauce
12,900 (15,867)
***
Conejo envuelto con Tocineta con Dátiles y Gnocchi en salsa de Gorgonzola
Rabbit wrapped in Bacon with Dates and Gnocchi Gorgonzola
12,900 (15,867)
(Los precios incluyen el 13% de impuesto y el 10% de servicio)
The Restaurant is unsuitable for young children and babies as there are many dangerous and precariously placed columns and statues.
Dress Code for the Restaurant. Casual smart. Please no shorts and baseball caps for the evening. Thank you.
Park Café Wine List
Laurent Perrier Champagne France 72,900 (89,667)
½ bt. 38,430 (47,270)
Kir Royale Concha Toro Chile copa 4,500 (5,535)
*********
Babich Winemakers Sauvignon Blanc New Zealand 20,200 (24,846)
Glass. 4,200 (5,166)
Masi Masianco Pinot Grigio/ Verduzzo Italy 21,500 (26,445)
Glass 4,300 (5,289)
Zuccardi ‘A’ Chardonnay/Viognier Argentina 18,200 (22,386)
Luigi Bosca Reserva Sauvignon Blanc Argentina 19,500 (23,985)
Vionta Albarino Spain 22,500 (27,675)
Robert Mondavi Fume Blanc United States 23,000 (28,290)
Robert Mondavi Chardonnay United States 35,000 (43,050)
(Los precios incluyen el 13% de impuesto y el 10% de servicio)
Half Bottles available.
Montecillo Crianza Tempranillo Spain 10,900 (13,407)
Penfolds Koonunga Hill Shiraz/Cabernet Australia 11,000 (13,530)
************
Barton & Giestier Syrah, Granache, Mourverde France 17,200 (21,156)
Cotes du Rhone
Glass. 3,800 (4,674)
Broquel Malbec Argentina 17,400 (21,402)
Glass. 4,100 (5,043)
Beaujolais Villages Gamay France 19,400 (23,862)
Serie Riberas Carmenere Chile 19,800 (24,354)
Ruffino Chianti DOCQ Sangiovese Italy 21,000 (25,830)
Columbia Crest H3 Merlot United States 21,500 (26,445)
Chivite Gran Feudo Reserve Tempranillo Spain 21,500 (26,445)
Ravenswood Zinfandel United States 22,545 (27,730)
Babich Pinot Noir New Zealand 26,000 (31,980)
Zuccardi Q Malbec Argentina 27,900 (34,317)
Estancia Pinot Noir United States 28,500 (35,055)
Medalla Cabernet Sauvignon Argentina 29,500 (36,285)
Marques de Cáceres Reserva Tempranillo Spain 29,750 (36,592)
Wolf Blass Presidents Selection Shiraz Barossa Valley Australia 29,800 (36,654)
Caliterra Tributo Syrah, Cabernet Sauvignon, Viognier Chile 31,500 (39,975)
Founders Collections Carmenere Chile 32,500 (39,975)
Erath Dundee Hills Pinot Noir United States 36,500 (44,895)
Pulenta Estate Gran Malbec Argentina 38,500 (47,355)
Luigi Bosca Gala Malbec/Petit Verdot/ Tannat Argentina 39,500 (48,585)
Antiyal 50% Camenere / 40% Cabernet Sauvignon/ 10% Syrah Chile 44,500 (54,735)
Benches and Stone Panels
Louise travels to Asia each year to personally pick the pieces, thereby guaranteeing unique and one-off objects to decorate your homes.
Some Press about the Food...........
"Park Cafe is divine, the food exquisite, stunningly presented and a dining experience you can't find anywhere else in San Jose." Tico Times.
"...the best-kept secret in the country." Beach Times.
"A place where the food evokes and provokes in a sanctuary of stunning antiques."
La Nacion.
"This is what makes dining out exciting; cooking that surprises your palette and commands your attention." Tico Times.
...and earlier.
" one of the most talented chefs of his generation..." Caterer and Hotelkeeper.
"The highlight of my culinary year, a roasted veal sweetbread with pea puree - a masterful riot of soft, sweet flavours." London Newspaper.
"A symphony of savours, orchestrated with expertise and devotion." Gourmet magazine.
"The dishes exhibit an unforced originality, gentle and distinct flavours, fantastic deftness". Johnathon Meades, The Times. Jan 2000.
"it is perhaps ironic that the best Snails I have ever eaten should be cooked by an Englishman in France". Table Talk. Eating Out.
"A cuisine ingenious and creative..." Le Figaro.
"Richard Neat is an extraordinary chef. Presentation is stunning, with each dish a miniature work of art'. Time Out. 2005
"Neat is the complete craftsman - dead clever, cautiously wild, fabulously precise. And constantly on song". The Times. Jan 1995.
"To eat the food of one of the most talented young chefs to come out of Britain, you must now go to France. .....casually sublime food.... Fay Maschler. Evening Standard. 3***/3.
"Neat's Smoked Foie Gras. Utterly, utterly delicious. Sometimes all a restaurant needs to keep people coming back is one gobsmackingly terrific dish and this one alone would do it". Telegraph Magazine. 2001.
"Neat is a consistent perfectionist, who can touch greatness in a simple parsley sauce". Harper's 100 Best.
"Neat has a brilliant understanding of modern cuisine, incorporating a respect for tradition and curiosity for the new". Homes and Gardens Eating Out.
"Possibly the best new restaurant in London.." AA Guide.
"Neat delivers innovative, exquisitely cooked French food with ultra-delicate taste." Tatler Restaurant Guide.
"The food is electrifying, the most powerful expression of a chef's personality and talent since Marco-Pierre White opened Harveys, but with more originality and consistency". Telegraph Newspaper after Pied-a-Terre's first week.
"Deserves to become one of the London restaurants of the decade". The Times.
«....cuisine of bewildering technicality,some say avant-gardiste, where the Tian of Crab and Skate with Veloute of Cucumber is in itself an enigma,such an object of fascination that we hesitate to undo it. No irony here, just a vague sense of powerlessness in the face of a desire for perfectionism». Gault Millau Magazine.
"The food on your plate is more a work of art than the Warhol and Liechtenstein's on the walls. Faultless, impeccable, imaginative cooking that dares to mix anchovy with Foie Gras, knowing the end result will be spectacular." New Journal Review of the Year. 1995.
Richard's Book.
OBSERVATION'S FROM THE KITCHEN
Observations from the Kitchen is an autobiographical adventure story that unfolds around the metaphoric battlefield of a chess board that The Cook uses to describe his life experiences.
Set within the sweatshops of gastronomic kitchens, it is a journey that takes you through the frenetic chaos of London’s West-end, to the narcissistic playgrounds of the Cote d’Azur, the snow-covered domes of the Kremlin before ending in the steamy jungles of Costa Rica.
The Cook invites different companions to join him “a table” where, while preparing his signature dishes, they discuss such universal themes as Ambition, Loyalty and Contentment and whether these themes are truly universal or comprehensible only to its author.
Richard Neat was the chef-proprietor of Restaurant Pied-a-Terre in London from its opening in December 1991 until May 1996. He won a Michelin star within the first year of opening and a second three years later before his thirtieth birthday.
After a two year sabbatical in India, he opened his eponymous Neat Restaurant in Cannes, south of France, where just seven months after opening, he became the first British chef to win a Michelin star in that country.
Gastronomy took him back to London and Moscow, before he finally bought a Riad in Marrakech, Morocco to enjoy a more pedestrian life style. The restaurant in his Riad was considered by ‘Time Out’ to be “possibly the highlight of a trip” to that magical city, while Condé Nast Traveller included it in its ‘Hot List 2005’ of that year’s best restaurants in the world.
He now lives in Costa Rica with his English girlfriend Louise.
Petrified Stone pieces and hand carved Buddhas.
Dozens of chair styles.
Stone panels that might line the walls of your bathrooms.
Room designs at Park Cafe.
We hope to see you at Park Cafe soon.......
