Hugos Focus

This summer, Hugo’s is excited to launch an extraordinary four-course caviar menu, allowing patrons to savour various kinds of caviar from different countries, along with dishes specially crafted to match with this luxurious produce. Guests can indulge in four harmonised dishes, beginning with smoked Atlantic halibut with beetroot, crème fraîche, herb salad, pink pepper and Spanish avruga caviar, followed by a 63-degree poached organic UK egg with 36-month matured Iberico ham, pearl barley, watercress foam and Kaviari Paris organic trout caviar.  The caviar menu features a main course of pan-fried French scallops with chervil root purée, sautéed young spinach, purple cauliflower, champagne foam and Kaviari Paris oscietra prestige caviar, and dessert of Valrhona chocolate crémeux with pistachio sable and passionfruit caviar.

Hugo’s, Lobby Level, Hyatt Regency Tsim Sha Tsui, 18 Hanoi Road, Tsim Sha Tsui; +852 3721 7733