DINING OFFERS
>
GRAND HYATT MANILA
>
THE PEAK
Le Petit Chef has finally arrived in Manila. This gorgeous dining space located at Grand Hyatt Manila's The Peak Veranda will be the venue of this one-of-a-kind dining experience. For two full hours, guests will enjoy an exquisite 6-course dinner combined with cutting-edge 3D audiovisual animation.
The Le Petit Chef experience will be available in two dinner seatings (6:00pm and 8:30pm) from Tuesdays to Saturdays. There are three menus to choose from (see below). There is also a menu especially created for kids. Beverage and wine packages will be offered at the venue.
Le Petit Chef Menus
| Classic ₱5,800 net |
Premium ₱6,300 net |
First Class ₱6,800 net |
|
| Italian Burrata pickled radish, arugula leaves, pink grapefruit, eggplant puree, 15-year aged balsamic vinegar, extra virgin olive oil |
● | ● | ● |
| Bouillabaisse grilled seabass, US scallops, tiger prawns, mussels, saffron shellfish broth, crouton, rouille |
● | ● | |
| Lobster Bouillabaisse avruga caviar, grilled seabass, US scallops, mussels, saffron shellfish broth, crouton, rouille |
● | ||
| Smoked Chicken Foie Gras Ballotine mushroom, tarragon |
● | ● | ● |
| Char-grilled Australian Beef Tenderloin potato galette, broccoli purée, roasted carrots, sesame seeds, brandy pepper sauce |
● | ||
| Char-grilled Wagyu Beef Tenderloin MBS 6++ potato galette, broccoli purée, roasted carrots, sesame seeds, brandy truffle sauce |
● | ● | |
| Mascarpone Crème Brûlée berry compote, rice pudding |
● | ● | ● |
| Homemade Baked Alaska chocolate vanilla ice cream, Italian meringue, raspberry sauce |
● | ● | |
| Royal Baked Alaska - 22K Gold Leaf chocolate vanilla ice cream, Italian meringue, raspberry sauce |
● |
There will be six animation scenes featuring Le Petit Chef and his cooking. Served after every scene are the dishes as interpreted by Executive Chef Mark Hagan and his team. Below are the highlights of every scene followed by the dishes served.
Appetizer - Italian Burrata
Here is Le Petit Chef preparing a Burrata salad for appetizer. He mixed it with greens, tomatoes, and radish freshly harvested from the garden.
Here is Grand Hyatt Manila's interpretation of the Italian Burrata. I love that it comes with pickled radish and pink grapefruit which added sweetness and tartness to the salad while the arugula leaves gave a contrasting nutty flavor.
Second Course - Bouillabaisse
Le Petit Chef brings you then to the ocean for the second course. Here, he prepares a bouillabaisse cooked with freshly caught fish, crustaceans, and mollusks.
Grand Hyatt Manila's Bouillabaisse is made with grilled seabass, US scallops, tiger prawns, and mussels cooked in saffron shellfish broth. Crouton and rouille are then added to the soup. This dish is best paired with white wine.
Third Course - Smoked Chicken Foie Gras Ballotine
Le Petit Chef then goes camping for the third course. Here, he grills a whole chicken which he paired with beans, potatoes, and mushrooms he foraged in the forest.
The dish was interpreted by Grand Hyatt Manila as a ballotine of smoked chicken foie gras. This entrée is served with mushrooms to keep the forest camping theme of this course. This ballotine is also perfect with white wine.
Main Course - Char-grilled Australian Beef Tenderloin
For the main course, Le Petit Chef brings us to a classic French brasserie to prepare a sumptuous steak. You will notice the attention he gives to the steak, making sure it is perfect to your liking.
Grand Hyatt Manila is popular for its steaks, and this Char-grilled Australian Beef Tenderloin is a testament to their mastery. The steak was cooked medium, locking in the flavorful juices of the meat while keeping it very tender. The brandy pepper sauce enhanced the umami of the steak. The potato galette added a contrasting texture to the dish. The steak is best paired with red wine.
Sweet Treat - Mascarpone Crème Brûlée
Le Petit Chef travels through the Orient and to the Far East to create this sweet treat for you. Join Le Petit Chef in this adventure.
Grand Hyatt Manila's interpretation of this dessert is a Mascarpone Crème Brûlée with berry compote and rice pudding at the base. It's a sweet treat where the East meets the West.
Dessert - Homemade Baked Alaska
For the final scene, Le Petit Chef travels to the Arctic to create this dessert made of ice cream and meringue. What a great way to end a meal with fireworks.
Grand Hyatt Manila's Homemade Baked Alaska is made with chocolate vanilla ice cream topped with Italian meringue and served with raspberry sauce. I loved how the tartness of the raspberry breaks the sweetness of the chocolate.
Dining Venue - The Peak Veranda
There is a total of three tables to accommodate guests. The bigger table can booked exclusively for a party of eight persons or may be shared by smaller groups.
There are two smaller tables that can each accommodate four persons. Each table can also be booked exclusively for a group of four persons, or may be shared by two couples. Tables can no longer be separated or rearranged as the projectors are already intalled fixed to the ceiling.
Grand Hyatt Manila
8th Avenue corner 35th Street, Bonifacio Global City
Taguig City, Metro Manila, Philippines
Contact: +63 (02) 8838 1234
Email: manila.grand@hyatt.com
Website | Facebook | Instagram
No comments:
Post a Comment