From February to April, Hugo’s Executive Sous Chef Josef Gallenberger is introducing an array of creations featuring exquisite Coral Sea blue prawn to captivate diners’ palates.
To kick off the epicurean discovery, relish the Cristal blue prawn cocktail with romaine salad, mango and Marie Rose sauce or another ultimate refreshing option, marinated Cristal blue prawn with heirloom tomato, avruga caviar, Sichuan buttons and Spanish smoked olive oil. Alternatively, sample the tomato consommé with Cristal blue prawn tortellini, squid ink and basil which is equally appetising.
Dive into the Coral Sea by indulging in the Cristal blue prawn en papillote with asparagus, fennel, new potato, saffron and lemon butter, in which the prawns are sealed in steam and cooked in their own juices, keeping the meat moist and tender. The tantalising flamed Cristal blue prawn with Noilly Prat, brandy, crustacean sauce and ratatouille, with Hugo’s iconic Gueridon service integrated, is cooked tableside to create fond and unique memories.