This holiday season, Hyatt Regency Hong Kong and Hugo’s head chef, Marco Mehr, will present his first festive menus to Hong Kong diners.
A dinner party with live music on Christmas Eve features an extensive six-course European gourmet menu starting with blue lobster and scallop tartar with compressed beetroot, horseradish and champagne vinaigrette; followed by pan-fried Bresse pigeon with French foie gras, persimmon, brioche and Cassis pigeon jus.
For the mains, diners can feast on poached French sea bass with Oscietra caviar, sous vide fennel and sea urchin foam and crispy roasted US beef tenderloin with Bayonne ham wrapped black truffle mashed potatoes, arugula and pumpkin. A finale of European Christmas dessert, chocolate and Morello cherry mille-feuille with eggnog ice cream, complete the experience.
New Year’s Eve
Gourmands can usher in 2016 with a six-course New Year’s Eve set dinner at Hugo’s, starting with a French foie gras variation with passion fruit, mango and christstollen. Then, Hokkaido scallop confit with Oscietra caviar, endive, persimmon and sea urchin foam as well as cepe velouté which is served with poached quail egg, crispy enoki mushroom and hazelnut oil. For the mains, seared Spanish wild turbot with brioche thyme crust, champagne risotto and garden herbs;and slow roasted US beef tenderloin with braised beef short rib croquette, cauliflower truffle mousseline, braised onion and natural beef jus. A vanilla bean and saffron cream served with red currant and yuzu apricot sauce is served for dessert.
On Christmas Day and New Year’s Day, Hugo’s festive-licious brunch offers diners seafood-on-ice including oysters, lobsters and crab legs, and signature hors d’oeuvres. Made-to-order main courses include roasted US beef ribs, roasted French guinea fowl with foie gras, slow braised Australian lamb shank, herb roasted French monkfish, as well as egg specialities such as scrambled eggs with black truffle, European seasonal mushroom omelette or egg benedict cardinal. To complete the culinary experience, a selection of hand-crafted desserts will be offered; while free-flowing champagne, white wine and red wine will be available for guests seeking premium indulgence during the festive season.