Christmas Eve dinner is set to be a decadent affair at Hugo’s, as Germany-born Executive Sous Chef Josef Gallenberger will meticulously prepare an array of gastronomic indulgences.
Featuring a range of carefully sourced produce from Europe, begin the night with Bretagne Blue Lobster and Abalone, which feature the unique and fresh taste of the ocean, highlighted by asparagus, pineapple, cucumber, chilli and pumpkin maple vinegar ice cream. Perfect for winter, take a sip of Venison Essence with chestnut, mascarpone cream, ravioli and sherry. Revel in Lemon and Thyme-crusted French Rascasse with high-quality Osetra caviar, Granny Smith, Taggiasca olive from Italy and leek, then cleanse the palate with a Rose Wine Sorbet. Continue the classic French journey with Chocolate Poached Aubrac Beef Tenderloin and French Foie Gras Nuggets, a divine rich and buttery delicacy served with parsnip, black salsify, carrot, morels and port wine jus.
End the night with scrumptious indulgences. First, partake in the creamy Aged Epoisses Cheese, medium strong in taste, paired with crispy purple sweet potato, lamb lettuce, vanilla and green tomato chutney, followed by Chocolate Armagnac Charlotte, delicately crafted to perfection with rumtopf baba and apricot almond compote.