Caviar is known to be one of the most expensive delicacies in the world. It is undeniable that it is the edible “gem” of the sea. Hugo’s Executive Sous Chef, Josef Gallenberger, is pleased to introduce an unprecedented four-course caviar menu, allowing patrons to savour various kinds of exquisite caviar from different countries, along with dishes specially crafted to match with this luxurious produce.
Begin with a light and refreshing appetiser, smoked Atlantic halibut with beetroot, crème fraîche, herb salad, pink pepper and Spanish avruga caviar, or the palate-pleasing 63⁰C poached organic UK egg with 36-month matured Iberico ham, pearl barley, watercress foam and Kaviari Paris organic trout caviar to appreciate the delightful flavours of caviar. Continue the lavish indulgence with pan-fried French scallops with chervil root purée, sautéed young spinach, purple cauliflower, champagne foam and Kaviari Paris oscietra prestige caviar, presenting subtle marine scents. Lastly, enjoy the rich and fruity Valrhona Chocolate Crémeux with pistachio sable and passion fruit caviar which gently adds a sweet note to the end of this enthralling journey.