Bretagne, which is “Brittany” in French, stretches towards the Atlantic Ocean and is therefore filled with an abundance of fresh seafood. From July to September, Hugo’s is proud to take diners on a tasting journey to Bretagne to explore the oceanic tastes of French seafood. Embark on a voyage to France with a refreshing crustacean appetiser, poached crevette rose with celery, walnut, herb salad, granny smith, lemon and olive oil. The cooking method of the tender shrimps is inspired by traditional Breton recipes, with a contemporary twist of some crispy greens underneath to exhilarate the palate. Merely taking a spoonful of the Breton fish soup with bottarga, saffron and chives is adequate to taste the flavours of the freshest fish from the Atlantic area and the robust cured fish roe.
For mains, sample the pan-fried French scallop with bonito, asparagus, cauliflower, morel, roasted potato and passion fruit to enjoy complex yet harmonised textures on one plate, where chef adds some passion fruit juice to give a lighter summery touch to the dish. Patrons may opt for the sautéed Atlantic octopus with French Gillardeau oyster, fennel, zucchini, cherry tomato, salicornia and lobster foam, in which the octopus is sous-vided to ensure its perfect texture. Another creation that should not be missed is the baked Atlantic monkfish with sea salt crust, carnaroli risotto, pickled lemon, young spinach and meunière sauce, in which the monkfish fillets are being cooked in a protective layer of salt and egg white in order to trap all the fish juices before being taken out from the crust, table-side.
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.
Monday thru Saturday: Noon – 2:30 PM
Sunday: 11:30 AM – 3:00 PM
6:30 PM – 11:00 PM daily
Address: Lobby Level, Hyatt Regency Hong Kong, Tsim Sha Tsui
For reservations, please call +852 3721 7733 or book via the hotel website.
– The above information regarding the seasonal cuisine is subject to change without prior notice
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