A MOVEABLE FEAST
The table decor included rotating compass-inspired menus outlining the banquet to come. The evening’s degustation began with a starter of Canadian lobster and roasted Hungarian foie gras terrine, complemented by Parma ham, pumpkin, black truffle, lobster aspic and Oscietra caviar. The second course, artichoke cream soup with Tuscan wild fennel pollen-crusted scallops and Australian yabbies, was a crowd pleaser, while the third course—a palate cleanser of Washington green apple sorbet and Austrian pumpkin seed oil (a favourite of the Grand Hyatt’s Austrian executive chef, Gerhard Passrugger)—divided dinner guests. Pumpkin seed oil is one of the most expensive, and one of the most beneficial, seed oils on the market, so even those who were critical muscled through on account of its medicinal properties. Gordon Hui loved the dish so much he ate half of his wife Joey’s. The main course was chargrilled US beef sirloin or Chilean black cod, both of which were served with cauliflower, broad beans, chives, smoked mustard sauce and bone marrow. The meal was topped off with a tiered medley of petit fours.