A carnivore’s paradise
Park Hyatt unveils new 5-course grilled-meat menu which explores flavours from around the globe
In recent years, red meat has become a crowd-pleaser across the culinary scene of big cities globally. It’s not just the protein-rich fare that has been in high demand but the concept of flame-cooked meat has also become well-received.
To celebrate the lifting of lockdown measures for restaurants, Park Hyatt Bangkok’s Penthouse Grill is now welcoming meat-aficionados back to its premises in style with a new sharing menu dubbed “Carnivore Journey”.
The menu is priced at 2,900 baht per person and designed to be casually enjoyed among a group of four or more diners.
Available only for dinner, the menu features a five-course meal which plays with grill flavours from around the globe.
A serving of jamon Iberico with heirloom tomato salad started off the dinner nicely.
The thinly-sliced Spanish ham came in a generous portion on a bed of creamy Italian burrata cheese. Fresh heirloom tomatoes and arugula leaves lent to the briny dish a pungent and refreshing complement.
Following the charcuterie first course was a plate of Cape Grim short rib pastrami with crispy Brussels sprouts and spicy mustard dressing.
Presented on the bone, the short ribs from Australia’s finest grass-fed cattle in Tasmania were cooked in a smoker for 60 hours until the meat became super aromatic and tender but still yielded a nice chew. Enhancing the flavoursome charbroiled beef was a spicy crust, a blend of Cajun pepper and mustard seeds, and smokey barbecued Brussels sprouts.
Next, the meat expedition went further down under to New Zealand with a delicious offering of roasted rack of lamb.
The lamb, medium-cooked to perfection, was presented with Asian flavours and a Szechuan spice blend, chilli oil and tiger vegetable salad. The salad, which is traditional of northern Chinese cuisine and has now gained popularity in the West, featured thin shreds of spring onions, celery, coriander and peppers dressed with chilli oil.
A large platter grilled beef rib-eye was presented for the fourth course. Prepared with top-grade Australian wagyu from Rangers Valley farm, the high-marbled rib-eye steak exhibited a very tasty and tender mouthfeel. To represent a South American-style piquancy, the beef came dressed with delicious charcoal-smoked chimichurri sauce and roasted piquillo peppers. A helping of deep-fried kale added to the high-protein dish an airy crisp balance.
Even the sweet treat that wrapped up the meal took a cue from the idea of charring.
It was represented by a pound of Basque burnt cheesecake. The heavy cheesecake, the dense character of which almost resembled that of a New York cheesecake, was cooked with a high heat and boasted a brown, caramelised surface.
The sumptuous delicacy was given a light and refreshing finish by passion fruit coulis and very sweet and fragrant chunks of nam dok mai mango.
The dinner is inclusive of coffee or tea. An additional package of free-flow premium wine costs 990 baht per person.
The menu can be adjusted to the guests’ preferences should there be any concern on food allergy or intolerance.
For a la carte options, which are available for both lunch and dinner, recommended dishes include tomato panzanella salad; chipotle chicken & sweet potato purée; grilled wagyu flank; hamachi ceviche; and seafood tower featuring Canadian lobster, Alaskan king crab and Hokkaido scallops. A selection of plant-based items are also on offer.
Occupying the top three floors of the hotel, the grill-centric restaurant has been decked out to depict the intimate urbane feel of a Neo Romanesque-inspired New York apartment. The dining room is dominated by black, gold, leather, wood and marble veneers with a glittering view of the Bangkok skyline and upbeat club tunes, which creates a dynamic sensation.
Although the restaurant is able to retain its warm casual vibe, strict safety and hygiene standards and social distancing measures are now in place. Reservations are recommended.