Surprise your significant other with a dreamy candlelit rendezvous this Valentine’s Day at Hugo’s. A extravagant six-course dinner will be presented by Executive Sous Chef Josef Gallenberger to spoil your palates on this romantic occasion.
Patrons may first indulge in the unique homemade appetisers, Hokkaido scallop degustation with trout caviar, spiced butternut squash, herb crème fraiche and radish, or glazed Spanish Carabineros prawn with grilled asparagus, heirloom tomato, bell pepper and finger lime. Before taking a sip of the basil foam soup with chorizo, burrata and tortellini, ladies may be tempted to snap a photo of this beautifully crafted gastronomy.
For mains, Chef Josef has curated two palatable delights: the crispy pan-fried Atlantic halibut with fennel, bacon, pearl onion, beetroot and tarragon foam and tender US Bison Tournedos Rossini with French foie gras, black truffle, parsnip, forest mushroom, heirloom carrot, fig and port wine jus. The former dish is matched with lightly flavoured garnishes to bring out the freshness in the fish, while the latter offers a perfectly harmonised taste of wild beef and black winter truffle.