Seasonal Sensation

Chef de cuisine at Grand Hyatt Hong Kong's acclaimed Grissini restaurant, Chef Andrea Fraire, has created a new seasonal menu dedicated to the black winter truffle.

Truffles have become very popular among gastronomists and connoisseurs of Asia and the black winter truffle, which comes from the north of Italy, exudes a unique earthy and nutty flavour that makes it popular with fine dining chefs. 

Highlights of the menu include ravioli with duck and chestnut, served in a broth with hazelnuts and black winter truffle; acquerello risotto with 24-months aged Parmigiano Reggiano, demi glace and black truffle; and a delicate beef carpaccio with ‘Taggiasca’ extra virgin olive oil and Parmigiano Reggiano.

To complement the gourmet experience, Nicolas Deneux, Grand Hyatt’s sommelier, has a range of both Italian and International wines to match with the dishes.

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