每逢於這麼寒冷的天氣下，都會令人聯想起一個熱騰騰的火鍋來保持身體溫暖。
由2月17日至4月14日，香港君悅酒店咖啡廳特別為即叫即煮自助晚餐時段呈獻全新傳統鍋物菜單，由主廚Marc Briol精心挑選各種從世界各地空運到港的矜貴時令食材炮製。受到日式傳統鍋物啟發，主廚Marc以無比熱情和創意推出了別出心裁的特式鍋物，讓饕客擁有不一樣的餐飲體驗，品嚐精巧而美味的溫暖佳餚。
鍋物菜單包括:
- 澳洲和牛肉眼配法式洋蔥
- 澳洲和牛肉眼配時令黑松露
- 海帶燻製比目魚
- 椰子海南雞
精選推介有澳洲和牛肉眼配時令黑松露、褐色蘑菇、羊肚菌、歐洲蘿蔔、香草、黑松露湯，帶客人從野生菇類細細品嚐森林般的清新滋味。另外有椰子海南雞配新鮮椰子片、荔枝、芫茜、香茅、椰子雞湯，採用了海南雞這一咖啡廳最受歡迎的招牌菜，搭配鮮甜的椰子雞湯，呈現出另一番鍋物風味。
菜單將於2017年2月17日至4月14日期間限量供應。
What could be better than having a hot simmering pot in front of you during the dreary and cold weather?
This winter to spring, Grand Hyatt Hong Kong is proud to present a new ‘shabu-shabu’ menu at Grand Café’s made-to-order buffet, which has been carefully designed by Chef de Cuisine Marc Briol. With Chef Briol’s creativity and inspirations from traditional shabu-shabu dishes, he has incorporated seasonal ingredients from around the world to transform a traditional dish into an innovative dining experience.
The shabu-shabu menu features Australian wagyu rib eye and French onion, Australian wagyu rib eye and black truffle, Kombu smoked halibut and coconut Hainan chicken. Highlights include the Australian wagyu rib eye and black truffle with chestnut mushrooms, morels, parsnip, tarragon and black truffle broth, allowing diners to indulge in the flavours of the forest, as seasonal black truffles will be used to create the broth; and the coconut Hainan chicken shabu-shabu where fresh coconut shavings, lychee, coriander, lemongrass and coconut chicken broth are used to enhance the freshness of the flavours. Since Hainanese chicken is Grand Café’s much-loved signature dish, a refined version of chicken shabu-shabu has been created to make it special.
These warm and nourishing specialties will be available daily from 6:00 PM – 10:00 PM from 17 February to 14 April 2017.
