今次引入的牛扒來自英國著名遠古的牛隻品種，如British Longhorn、South Devon、Red Poll及 Lincoln Red，還有產自Huntsham Farm 的英國中白豬，由現時起至12月於Grand Hyatt Steakhouse供應。
此次於菜單新加入精選罕有肉類，與Grand Hyatt Steakhouse一直以來倡導的飲食方向不謀而合——搜羅世界各地小型農場的產品，追求更優質的肉類，創作更健康的菜式。
除此之外，由現時起至12月18日，特邀歌手將逢星期一及二晚餐時段於Grand Hyatt Steakhouse閣樓帶來現場音樂表演，令您的晚餐更加豐富難忘，更可為各種慶祝場合增添氣氛。
Meat lovers alert! Head Chef Fernando Gojan is excited to introduce some of the rarest heritage breeds of cattle and swine that are artisanal harvested and butchered and expertly aged, creating an exceptional and unique dining experience for the diners in town.
In the era of industrialization of agriculture in where we are living, only a handful of livestock breeds has been favoured by the mass production food industries.
Over the last few decades, many original heritage breeds have been mostly ignored, and no longer farmed, depleting its population, in some cases to a few hundreds, in others to extinction.
With the recent trend of looking into a healthier, sustainable and conscious food sourcing has encouraged farmers to look back into traditional animal husbandry methods, boosting a renaissance of wonderful produce.
The rare heritage cattle breeds comes from British Longhorn, South Devon, Red Poll and Lincoln Red, and swine from Middle White Pig, Huntsham farm, Herefordshire, England. They will be appearing at Grand Hyatt Steakhouse for the first time and will be available from now through December 2018.
The whole idea is to align with its current à la carte menu focusing on providing a whole range of artisanal dry-aged beef that is carefully sourced from small-scale farms, good in taste and texture and also good for people’s health.
BELLY slow cooked with apple puree and savoy cabbage
Treat yourself to tender, melt-in-the-mouth 12 hours slow-cooked pork belly. It is glazed with apple puree and topped with savoy cabbage.
BOSTON BUTT Louisiana BBQ with jalapeno and lime butter baby corn
Pork butt is actually the American name for a cut of pork that comes from the upper part of the shoulder. This is slow-cooked for 12 hours and glaze with barbecue sauce, offering a beautiful smoky flavour.
On top of the rare heritage breeds, Grand Hyatt Steakhouse upper level will also be featuring live music every Monday and Tuesday (until 18 December 2018), enhancing the overall dining experience which will be perfect for all kinds of celebrations.