The western speciality restaurant Catch, located on the 100th floor of Four Seasons Hotel Guangzhou, has been reopened for business starting from June 9th, featuring a new Chef de Cuisine, Jeffrey Zeng, and his all-new spectacular seafood-themed menu.
Overlooking the stunning Guangzhou skyline and Pearl River, you will experience seafood culinary and Western favourites with a light French fusion at the restaurant.
48°C CHILEAN SALMON, PARSLEY & SESAME CRUST, PASSION FRUIT SAUCE
Chef Zeng delivers the fulfilling singularity of luxury to your palate and senses. The Chef’s most notable dishes include his signature 48℃ Chilean Salmon, slow cooked for 15 minutes at a constant temperature of 48℃, then drizzled with Passion fruit juices and Chinese soy sauce, to heighten the flavor.
Other highlights include Crab and Yuzu Salad with Seafood Jelly, stuffed with Caviar and Seaweed Crisp and Grand Kaluga Sturgeon Caviar served with blinis, sour cream, chives, and shallots.
CRAB & YUZU SALAD, SEAFOOD JELLY, CAVIAR, SEAWEED CRISP
The menu is underpinned by prime cuts of meat and poultry combined with the very best seasonal produce available. Carefully chosen house wines, Champagnes, spirits and cocktail pairings are offered with the exclusive guided care of the hotel’s Head Bartender, Antonio.
Chef Zeng specializes in French and Italian cuisine with rich experience in both Chinese mainland and Macao SAR, most recently at the Robuchon au Dome restaurant (a Michelin 3-star restaurant located in Macao SAR.
Chef de Cuisine of Catch Jeffrey Zeng
Catch is a spectacular fine dining seafood restaurant with a demonstration kitchen at the heart of the action. The restaurant’s contemporary design with its star-inspired presents guests a tranquil ambience for intimate dining while taking in the panoramic view. Catch provides 102 seats including one private room, and specially designs three couple seats which offer couples the glamorous views of the Canton Tower and the Pearl River. The restaurant selects premium seafood ingredients and freshest local produce pairing wine and whisky.
AUSTRALIAN WAGYU BEEF TARTARE, ONION PUR__E, HORSERADISH CREAM, CRISP POTATO
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