The Grand Hyatt Steakhouse is launching an exclusive promotion in January 2014 featuring dishes with black truffle and oxtail created by Head Chef Patrick Shimada.
Chef Patrick has been inspired to match the freshest black winter truffles with the finest quality oxtail beef.
“The wagyu oxtail is from Australia. We get it in whole pieces and it is cooked low and slow so the tough meat on the tail is spoon tender,” explains the Chef. ”It’s cooked in red wine and veal stock with different herbs and vegetables. I feel that the strong flavour of the wagyu tail is complemented nicely with the fresh black truffle. Their flavours stand up to each other in perfect harmony.”
- Braised Oxtail Ravioli, Pan Fried Foie Gras, Winter Truffle (HK$380)
- Oxtail Casserole with Mushrooms, Winter Vegetables and Black Périgord Truffle (HK$460)
- Braised Stuffed Oxtail with Parsnip Purée and Black Truffle Jus (HK$580)
The Black Truffle and Oxtail promotional menu is available at Grand Hyatt Steakhouse Hong Kong during January 2014.
Opening Hours: 6:00 PM – 10:30 PM Daily
To make a reservation call +852 2584 7722 or online at hongkong.grand.hyattrestaurants.com
Address: Grand Hyatt Steakhouse: Grand Hyatt Hong Kong, 1 Harbour Road, (mezzanine floor), Hong Kong.
Oxtail Casserole with Mushrooms, Winter Vegetables & Perigord-Truffle