New Culinary Director Cesare Romani Debuts New A La Carte Menu
Chef Cesare Romani, new Culinary Director at The Langham, Hong Kong, introduces a brand new à la carte menu for Bostonian Seafood & Grill to enrich guests’ dining experience with finest ingredients and all sustainable seafood offerings.
Be dazzled by a diverse range of tantalising starters and savour the flavours of the ocean with French Fine de Claire No. 2, Irish Rock, Japanese Kumamoto or the Seasonal Premium Raw Oysters. Other alluring starters include Roasted Bone Marrow with herb salad, red onion confit and smoked sea salt, as well as Beef Steak Tartare with poached quail egg, salmon roe with horseradish cream.
While the signature Seafood Tower remains on the menu, you can also discover a new range of sea specialties including the sizzling Boston Lobster with seaweed butter, caramelised lemon, baked on beach stone and fresh seaweed, and the indulging Tasmanian Salmon fillet marinated overnight with whisky and vanilla butter.
The artisanal dry-aged beef is another new star on the menu, which are carved tableside while serving. Sourced from the Spanish region Galicia and being aged for 90 days, the 36oz Porterhouse is extremely tender with full-bodied flavours. Raised free range on an Irish farm, the 20-day dry-aged 32oz Tomahawk is renowned for its intense flavours and tenderness. Other prime beef cuts includes the Kagoshima A5 Wagyu Striploin, one of the most tremendous qualities among Japanese Wagyu steaks, USDA Prime Black Angus Rib-eye, Sirloin and Tenderloins from Greater Omaha, the Midwestern U.S. famed for its unrivalled quality of Black Angus beef.
Apart from beef, guests can also dive into a range of delicacies from the land including the Kurobuta Pork from Snake River Farms, oven-roasted Australian Lamb Rack, and French Spring Chicken marinated with rosemary, thyme, garlic and baked in natural hay for a unique smoky flavour.
A luscious dessert collection is created to dessert lovers’ taste buds. After slow-cooked with rosemary, honey and vanilla, Seasonal Stone Fruits are lightly grilled, accompanied by pumpkin seeds crumble and homemade lemon ice cream for a refreshing note. The ultimate classic French dessert Apple Tart, is topped with green apple sorbet with almond for a palate-cleansing twist, accompanied by Chantilly cream.
For reservations and enquiries, please call 2132 7898 or email firstname.lastname@example.org.