Hugo’s is named after the fictional character Hugo Ludwig Wilhelm von Gluckenstein – a Bavarian host who “served only the finest food and wine” to his guests. To continue this Hugo’s traditions, connoisseurs may experience the refined pleasures of whisky pairing dinners during this March and April. Here are a few highlights:
The highlight of this promotion will take place on 14 April 2016, when Hugo’s presents an authentic European dinner with The Macallan’s exquisite creations. Executive Sous Chef Marco Mehr will prepare a four-course menu to perfectly complement six of The Macallan’s single malts including Edition No. 1, Master Of Photography Annie Leibovitz Edition – ‘The Skyline’ and The Macallan M to uplift their characteristics and elevate the indulgent culinary experience. Whisky tasting professional Mr Ron Taylor will relate to guests the whiskies’ heritage and the style of each of the single malts during the dinner.
HUGO’S AND THE MACALLAN M WHISKY-PAIRING DINNER
Alaskan King Crab Variation
mango, coriander, crustacean mayonnaise
The Macallan 12 Years Old Fine Oak
Roasted French Pigeon Breast, Smoked Foie Gras
caramelised apple, parsnip, brioche, coffee crumbles
The Macallan 12 Years Old Sherry Oak
Intermezzo
The Macallan Edition No.1
Straight Slice of Grilled Australian Wagyu Rib Eye
root vegetable, lentil ragoût, bacon, spring carrot, braised onion
Or
Roasted Almond Crusted Welsh Lamb Loin, Braised Lamb Shank Croquette
morel mashed potato, white eggplant mousseline, grilled zucchini
The Macallan Rare Cask
Intermezzo
The Macallan Master Of Photography III – ‘The Skyline’
Pairing notes: With limited bottles offered worldwide and about 10 bottles in Hong Kong, the Macallan Master Of Photography III – ‘The Skyline’ has a lemon and citrus fruit aroma with hints of vanilla on the nose, followed by full-bodied intensity with toast, toffee, nutmeg and cinnamon characters which come from maturing in American oak butt, plus chocolate and orange flavours on the palate. This whisky has a complex and good-length aftertaste with a developing aroma, pairing well with grilled or braised meat.
Whisky Chocolate Fondant
orange and praline chibouste
The Macallan M
Pairing notes: Engraved with its own individual number and limited to 1,750 bottles produced worldwide, there are about 10 bottles of The Macallan M available in Hong Kong. This whisky has different layers of classic Macallan characteristics: with an on-the-nose aroma and a complex taste on the palate. It has ripened dried fruits with a touch of vanilla at the beginning, followed by the appearance of ginger, nutmeg and cinnamon, plus a full-bodied intensity with smoky, rich spices, wood and orange notes from The Macallan’s exceptional sherry-seasoned oak casks. It has perfect structure in terms of colour, aroma, texture and finish in a delicate and elegant style, and pairs well with roasted dishes featuring a touch of sweetness.
HK$3,628 per person (25ml per glass)
For diners who fancy both Asian and Scottish whiskies, our sommelier and culinary team has created an ‘East Meets West’ four-course whisky pairing dinner available for savouring throughout March and April. Each course will be complemented by a select Japanese, Taiwanese or Scottish whisky, with highlights including Hibiki Blended Whisky 17 Years and Strathisla 30 Years.
EAST MEETS WEST WHISKY PAIRING DINNER
Foie Gras Torchon
dark chocolate, smoked maple syrup, apple, almond crumble
Ka Va Lan Classic or Ka Va Lan Solist ex-Bourbon Cask or
Ka Va Lan Solist Sherry Cask or Ka Va Lan Solist Vinho Barrique
Oak Smoked Tasmanian Ocean Trout
shaved fennel, orange, Keta caviar, honey coriander dressing
Nikka from the Barrel or Miyagikyo Single Malt 10 Years or
Taketsuru Pure Malt 17 Years or Hibiki Blended Whisky 17 Years
Sommelier’s pick: Hibiki Blended Whisky 17 Years has an intense flavour, featuring apricot, melon and rose with a little peach on the nose, followed by medium-to-full bodied richness with black cherry, vanilla and Mizunara oak characteristics on the palate; plus a perfect finish with slight notes of lychee. It goes well with poached or smoked seafood, herbs and dressings with orange and honey.
Slow Roasted French Pigeon
sautéed spinach, baby carrot, coffee scented pigeon jus
Or
Combination of U.S. Beef Tenderloin and Cheek
celeriac mousseline, caramelised root vegetable, natural beef jus
Strathisla 30 Years or Glenfarclas 25 Years or
Old Pulteney 21 Years or Bladnoch 1993 G&M or Bruichladdich 1991 Cask Strength G&M or
Ardbeg Corryvreckan or Smokehead Extra Black 18 Years
Sommelier’s pick: Strathisla 30 Years has the perfect balance of all ageing characteristics: rosewood, lavender, ripe apples and pears with hints of leather on the nose, followed by full-bodied intensity plus a hint of honey and white chocolate on the palate and a lingering and well-balanced aftertaste. It pairs well with grilled or roasted red meat in a spicy or creamy sauce.
Chocolate Crème Fraîche Cake
whisky honey foam
HK$1,750 per person
(Guests may choose one type of whisky for each course; 48ml per glass)
Hugo’s is an authentic European fine-dining restaurant serving traditional Western cuisine prepared only with the finest ingredients available. Table-side cooking is the icon of the restaurant.
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