CHILLED SEAFOOD PLATTER WITH DIPPING SAUCES
Premium seafood ingredients in Asian flavors to create an ultimate gourmet journey
Catch at Four Seasons Hotel Guangzhou launches brand new concept, presents Asian-inspired seafood cuisines and tempting desserts.
Crowning Four Seasons Hotel Guangzhou on the 100th floor, Catch is a spectacular seafood restaurant with a demonstration kitchen at the heart of the action. The new concept presents top seafood ingredients in authentic as well as fusion Asian flavours, offers customers an ultimate dining experience in the panoramic night views of Canton Tower and Pearl River.
THAI POACHED LOBSTER, SHREDDED POMELO, CRISP SHALLOTS
Based on seafood in Asian taste, and inspired by the culinary art and different dining cultures, Catch’s new concept provides guests a widen choices of seafood cuisines. As traditional dishes in South East Asian, Steamed Blue Mussels and Clams with Roasted Chilli Jam as well as Poached Lobster pairing Shredded Pomelo and Crisp Shallots are chefs recommend the most. They select fresh Canadian lobster and imported blue mussels and use Thai spices to make the dishes authentic. Innovative dishes also can be found in Starters, such as Watermelon and Crispy Fish Salad which uses watermelon as main ingredient and marinates it in Thai flavour sauces.
STEAMED COD FILLET, SALTED RED CHILI, MALAY SPICED CURRY, COCONUT SAMBAL
Variety dining cultures in Asia can be found among Main Course selections. Malaysian inspired Steamed Cod Fillet with Salted Red Chilli, Malay Spiced Curry and Coconut, renowned Singapore Chilli Lobster, and Indonesia Bali style Grilled Snapper are from different areas and widely welcome by diners all over the world. Catch selected world-class wine to pair dishes to perfect the dining experience.
YUZU RASPBERRY CR__ME BRUL__E, LITCHI GRANITE
Desserts are always the delightful indulgences of the menu. Inspired by the traditional Asian desserts and European style exquisite presentation design, French originated, Executive Pastry Chef, Franck Istel shows his creativity in fusion. “I selected fresh fruits and ingredients from Asian countries such as yuzu from Japan, litchi from China and Cantonese dessert mango pudding.” Chef Franck introduced, “and also used European style to décor and present, which makes the dessert more attractive and pretty.” Must-try items are Yuzu Raspberry Crème Brulee with Litchi Granite and Hong Kong Style Mango Pudding with Coconut Crumble, Pistachio Sponge and Coconut Lime Sorbet.
For more information and reservation, please contact Catch at 86 (20) 8883 3300.
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