Following the previous successful promotion with butcher’s best-kept secret, Grand Hyatt Steakhouse will be bringing in one-of-a-kind meat cuts, and other rare parts for meat-lovers to savour for a limited time only.
Head Chef Fernando Gojan will be showcasing his precious cuts, highlights include:
Artisanal smoked salmon – kokotxa and cheeks slow cooked, Basque “salsa verde”, bread toasts
Rump Cap Steak (PICANHA) pickled sweet chili and tomato salsa
Acorn Fed Iberian Pork – PLUMA romesco sauce with charred young leeks
Available from now until the end of November.
For enquiries or reservation, please click Book a Table or contact Food and Beverage Service Centre (2584 7722 / firstname.lastname@example.org).