Opera restaurant hosts a winter black truffle meal to remember
Ho Chi Minh City, Vietnam, August15,2013–In August, Park Hyatt Saigon’s Gourmand Guild Dinner series featured American Classics. The monthly event progresses as September focuseson one sole ingredient…the winter black truffle. Dubbed as “the diamond of the kitchen”, the extravagant winter black truffle makes a debut for one night on September 18, 2013 at 7.00pm inthe restaurant, Opera.
Difficult to find, available only at certain times of the year, and completelycomplex to cultivate, winter black truffles are rare jewels that have fascinated people for thousands of years. Classified as the underground fruit of a mushroom, the truffle encompasses a pungent flavourwith an enchanting aroma. To pay tribute to this extraordinary ingredient, a lavish 5-course meal will be on display to showcase the unique character and taste of the winter black truffle. Highlights include slow-cooked river prawns with black truffle and cured pork cheek topped with celeriac and flowers; followed by a poached Dover sole enhanced by a foiegras sauce, black truffle, zucchini flowers and egg pasta; and the course culminates with a succulent 24-hour herb roasted whole veal shank with tarragon carrots, pommes fondant and truffle jus.
Complete with wine pairings for each course, join Chef Marco Torre as he dishes a meal that highlights the versatility of this gastronomic gem.
SLOW-COOKED RIVER PRAWN, BLACK TRUFFLE, CURED PORK CHEEK, CELERIAC, FLOWERS
Château Carbonnieux Grand Cru Classe Pessac-Léognan
POACHEDDOVER SOLE, FOIEGRAS SAUCE, BLACK TRUFFLE, ZUCCHINI FLOWERS, EGG PASTA
Meursault Grand Cru Joseph Drouhin Chardonnay
BLACK TRUFFLE RISOTTO, ROASTED MUSHROOMS, FONTINA, WINE GLAZE
Châteauneuf-du-Pape “La Bernardine” M. Chapoutier
24-HR HERB ROASTED WHOLE VEAL SHANK, TARRAGON CARROTS, POMMES FONDANT, TRUFFLE JUS
Chateau Canon la Gaffeliere 1er Grand Cru Classe Saint Emilion
BITTER CHOCOLATE AND NUT TUILES, SALTED CARAMEL, CARAMELISED APPLES, CALVADOS GELATO
Banyuls M. Chapoutier Grenache
Admission to the Winter Black Truffle wine dinner is VND 6.000.000 per person, subject to 5% service charge and 10% VAT. Advance reservations are suggested as space will be limited.
To learn more about specials and promotions, please visit the Dining and Entertainment website at www.restaurants.parkhyattsaigon.com.