As the leaves transition from lively green to a fiery array of golden oranges, the season for wild game is on. Josef Gallenberger, Hugo’s Executive Sous Chef, is proud to bring back a classic French menu from now until January 2019 for anyone who wants to experience the rich and complex flavours of wild delights.
Aim your dining utensils at the aromatic soup, French porcini foam soup with game praline, chives and madeira port wine reduction, or the refreshing meaty creation venison tartare with sour marinated butternut squash, pumpkin seed, yellow beetroot, pomegranate and Williams Christ pear, with flavours as appealing as their looks. The chef has also prepared two main courses: the pumpkin seed crusted red deer loin with Brussels sprouts, chestnuts, heirloom carrots, pine nuts and port wine jus is meticulously slow-cooked to elevate its delicate and rich flavours, while the succulent slices of red wine braised French hare leg with sautéed grey chanterelle, leek, white cabbage, black truffle spätzle and braising jus sit atop a mound of assorted vegetables marinated in hare gravy, showcasing the exceptional taste of the wild produce.