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From Chile, With Pride

From crisp Chardonnays to bold Cabernets, The Fireplace  offers life’s simplest, yet grandest pleasure.

On Thursday, 22 March 2012, indulge in a vertical tasting of Montes Alpha as wine master Eduardo Stark presents ten of Chile’s finest, including Montes Limited Selection Sauvignon Blanc, Montes Late Harvest Gewurztraminer, and Montes Alpha Chardonnay and Montes Alpha Cabernet Sauvignon in different vintages.

Exceptional tasting notes will be revealed with a five-course menu featuring freshly shucked oysters and seared scallops, Kitayama Wagyu beef tenderloin and over-roasted herb-crusted lamb cutlet.
Dinner starts at 6:30pm.

Experience this exquisite food and wine pairing for only PHP 3,500 net per person. Club at the Hyatt  members are entitled to a special rate of PHP 3,000 net.
For more information, please call the Food and Beverage Reservations Centre on +63 2 247 8666 or +63 2 245 1234 ext. 7291. Alternatively, email [email protected] 

Uniquely Garoupa At Li Li

Savour a traditional delicacy made even more sumptuous with innovative cooking techniques. LiLi  enhances the well-loved, mild flavour of the garoupa with fresh, unique ingredients.

Chef Andy Chan created eight exceptional garoupa entrées featuring Wok-fried Garoupa with Chili and Garlic in Coconut Sauce, Wok-baked Live Garoupa in Cheese Sauce, and Deep-fried Live Garoupa with Singapore-style Mango Salad, just to mention a few.

Available throughout March and April 2012.
For enquiries, please call the Food and Beverage Reservations Centre on +63 2 247 8666 or +63 2 245 1234 ext. 7291. Alternatively, email [email protected] 



The Finest Duck & Foie Gras Experience


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Indulge in a luxurious culinary experience as The Fireplace showcases duck and foie gras specialties. Take pleasure in the buttery texture foie gras or the robust flavour of duck.

Chef Noel Bejasa has prepared Duck Leg Confit with Saffron Rissotto, Certified Angus Beef Tenderloin and Pan-fried Foie Gras with Shaved Black Truffle, and Trio of Duck featuring Duck Leg Confit Pumpkin Puree, Grilled Duck Breast and Pan-fried Foie Gras.


Available throughout March and April 2012.
For enquiries, please call the Food and Beverage Reservations Centre on +63 2 247 8666 or +63 2 245 1234 ext. 7291. Alternatively, email [email protected]










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