Park Hyatt Busan’s signature restaurant, Dining Room proudly presents its set menu promotion of spring fresh vegetables such as white asparagus, tricycle herbs and wild chive. Shaun Keenan, Executive Chef of Park Hyatt Busan, has prepared special set menus of three or five courses consisting of fresh vegetables in season.
Spring vegetables, which are rich in vitamins, help to improve a person’s energy and to stimulate a person’s appetite. The five-course set menu starts with a cucumber yogurt sorbet, and continues with baby spring leaves, which contain lots of fibre, raspberry vinegar dressing and citrus marinated salmon, chilled tomato gazpacho, spring vegetables and angel hair pasta.
For the main menu, guests may select either meat or fish. For the meat main, grilled Australian wagyu rump will be served with the spring vegetable salad with white asparagus, tricycle herbs, green pumpkin and wild chive. For the fish main, daily market fish will be offered with grilled spring vegetables in a hot pot with thyme and garlic confit, which will add rich flavour. A brand-new roasted capsicum gelato and dark chocolate cream will be provided as a dessert. For the three-course set menu, there will be marinated salmon for the appetiser, spring vegetable salad with Australian wagyu rump for the main dish, and carrot cake and vanilla mascarpone cream for the dessert.
In addition, the Dining Room’s wine package recommended by the sommelier is also available. There is a large variety of wines with the flavours of berries and fruits to complement each course and add to the enjoyment of spring. Dining Room’s “Taste of Spring Vegetables” promotion runs from 15 March to 31 May.
The five-course set menu is KRW 110,000 per person and the three-course set menu is KRW 88,000. When wine pairing is added to the three-course meals, the price will be increased by KRW 25,000 and for the five-course meals, it will be increased by KRW 40,000. (All prices include tax.)
For more information and reservations, please contact 051-990-1300.
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