In keeping with the Hyatt™ commitment to quality and sustainability, Grand Hyatt Hong Kong consistently sources sustainable seafood, including lobster, salmon and many more at all of our outlets.
This autumn, Chef de Cuisine Patrick McDermott has decided to showcase seasonal sustainable specialties at Grand Café, but with a twist.
Kick off your seafood evening with delicate salmon from Norway. Salmon pastrami will be served in a cone with some Crème Fraîche and salmon roe, adding a refreshing note. Follow this with beer-battered cod, or clams cooked in cider and bacon at the Western hot station. Not to be missed is the whole yellow fin tuna displayed at the Seafood on Ice station. Chefs will freshly make tuna tartare, slice tataki or roll up sushi right in front of you, depending on your choice.
These sustainable specialities will be available from now until 30 November 2019.
For enquiries or reservation, please click Book a Table or contact Food and Beverage Service Centre (2584 7722 / email@example.com).