Seafood restaurant elevates dining to new heights with the launch of a new menu

Crowning Four Seasons Hotel Guangzhou on the 100th floor, fine dining seafood restaurant Catch has introduced a new a-la-carte menu to welcome 2021. The marriage of spectacular views and the freshest seasonal produce and sustainable seafood ingredients in the market, combined with Chef Jeffrey’s innovative new menu, has redefined this one-of-a-kind restaurant in Guangzhou!

澳洲小青龙虾,青豆珍珠面,椰汁泡沫,黑胡椒汁 Spiny Lobster, Green Pea Fregola, Coconut Foam, Black Pepper Sauce (2).jpg

Spiny Lobster, Green Pea Fregola, Coconut Foam, Black Pepper Sauce (Photo provided to Newsgd.com)

Highlights of the seafood offerings include Yuzu flavored Hokkaido Scallops Tartare – which contrast beautifully with local King Clams, paired with Kaluga Caviar and Seaweed Tuile. A sumptuous combination of extraordinary flavours from the sea.

Guests may also indulge in one of the restaurant’s signature dishes, Crispy-Skinned Chinese Amadai, Celeriac Purée in an Herb Sauce with fresh local Amadai from the South China Sea, prepared using Japanese techniques. As a starter, the velvety smooth Pumpkin Velouté prepared with a combination of fresh local ingredients, results in a mild spicy yet sweet and refreshing flavours. The addition of Curry Pumpkin “Gnocchi”, Pumpkin Sable and Pumpkin Seeds, bring savory and rich flavors to the soup.

姜味南瓜汤,咖喱南瓜玉团,南瓜脆片,南瓜籽 Ginger Flavored Pumpkin Velouté.jpg

Ginger Flavored Pumpkin Velouté (Photo provided to Newsgd.com)

Aside from seafood, guests may enjoy premium prime cuts from made-to-order grilled Australian M9+ Wagyu Sirloin served with Fermented Bean Curd and Aubergine Purée and Dorset Snails with Smoked Mustard. The unique marbling in Wagyu beef provides a juicy, buttery caramel taste sensation and a beefy aroma. Chef Jeffrey however does not pair the beef with typical western sauces -- he prefers Chinese traditional fermented bean curd as the dressing, to balance the salty flavor.

澳洲M9+和牛西冷,腐乳茄子茸,多塞特蜗牛,烟熏芥末 Australian Wagyu M9+ Sirloin, Fermented Bean Curd & Aubergine Purée, Dorset Snail, Smoked Mustard _副本.jpg

Australian Wagyu M9+ Sirloin, Fermented Bean Curd & Aubergine Purée, Dorset Snail, Smoked Mustard (Photo provided to Newsgd.com)

Other tantalizing delicacies include seasonal favorites such as Spiny Lobster, Green Pea Fregola, Coconut Foam in Black Pepper Sauce; Foie Gras Terrine, Belgian Pear Chutney, Pear Consommé Jelly, and finish off with irresistible desserts including Eight Elements of Chocolate and Spiced pineapple carpaccio, almond orange tuile with coconut lime sorbet. Carefully chosen house wines, Champagnes, spirits and cocktail pairings are available upon request.

香料菠萝,杏仁橙脆饼,椰子青柠雪芭Spiced pineapple carpaccio, almond orange tuile with coconut lime sorbet.jpg

Spiced pineapple carpaccio, almond orange tuile with coconut lime sorbet (Photo provided to Newsgd.com)

Catch环境图 (3)_副本.jpg

About Catch
The restaurant’s contemporary style combined with a tranquil ambience is the perfect setting for intimate dining, surrounded by panoramic views of the skyline. Catch seats 102 guests, including one private room, and offers three unique semi-private couple seats featuring stunning views of Canton Tower and the Pearl River below. The restaurant selects only premium seafood ingredients and the freshest local produce and boasts a robust wine and whiskey selection.

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