Autumn-themed afternoon tea "Yue·Qiuqi".
Autumn is here, and it's time to enjoy the seasonal delicacies with tea, and enjoy a leisurely afternoon. The Park Hyatt Guangzhou recently launched the autumn-themed afternoon tea "Yue·Qiuqi", which turns the generous gifts of nature into playful surprises on the plate, and incorporates them into a variety of exquisite and unique dim sum.
Located in the Yue Hall on the 65th floor of the hotel, in the elegant Chinese courtyard, you can enjoy the spectacular view of the Pearl River and the Canton Tower through the panoramic floor-to-ceiling windows, taste the three-layer exquisite dim sum with three special teas, and enjoy the leisurely leisure.
The prelude to the autumn afternoon tea is slowly opened in the delicate match of black vinegar caviar crab tart, raspberry jelly pistachio foie gras mousse and slow-cooked beef tartare with the slightly sour bubbles of compote tea.
The chef selects the autumn crab as the filling of the tart, adds caviar-like black vinegar and colorful honey beans, the salty and fresh crab meat and the slightly sour black vinegar blend together, and the taste is just right.
The combination of raspberry jelly and pistachio on the side, sour and sweet intertwined, forms a sharp contrast with the rich and smooth foie gras mousse, and the three ingredients collide with a different taste.
The slow-cooked beef tartare is cooked at a low temperature to retain the tenderness of the meat, showing the chef's innovative interpretation of traditional Italian flavors.
Enjoy the three exquisite dim sum with the matching compote tea, feel the bubbles jumping on the tip of the tongue, balance the greasiness of the meat and the umami of the dim sum.
The seasons change quietly, the seasonal matsutake is soft and moist, and it is the darling of the autumn table. A bowl of autumn matsutake steamed tender eggs is cooked based on Japanese tea bowl steaming, capturing and sealing the aroma of this mushroom, the dense egg custard and the lingering fragrance of matsutake, a spoonful of delicacy brings endless warmth to the guests in autumn.
The highly praised sake stewed abalone in the Yue Hall is back, and the slow-cooked abalone exudes a charming wine aroma from the inside out, refreshing and intoxicating.
Sydney pudding, like a dessert art carefully carved by the chef, the top is decorated with autumn pear petals, blooming with attractive beauty, meeting with the sweetness of rock sugar, adding a touch of intoxicating sweetness.
The clever combination of vanilla cream pudding and Sydney juice jelly, the taste is distinct.
Three kinds of seasonal seafood and land treasures with fresh and elegant kumquat martini, guests can taste a variety of flavors at once, and enjoy the gift of golden autumn.
The final chapter of the afternoon tea is a sweet ending with a variety of exquisite and exquisite creative desserts. The honey pomelo mille-feuille conquers the taste buds with the crispy and sweet honey pomelo sauce filling and the pastry. The pink flesh is decorated on the top, which is very appetizing.
The bright red fig fernan snow is undoubtedly the focus of the afternoon tea table. The jelly made from figs and red wine has a unique and deep taste. It is placed on the original fernan snow, which is mouth-watering.
The exquisite blueberry chanty granola, gathers the aroma of cream and blueberries, and presents it carefully with the crispy granola, sweet but not greasy.
The caramel apple mousse is covered with a delicate coat of chocolate sandblasting on the outside, and the regular square shape hides the sweet surprise of caramel apple filling. Enjoy it with the selected special tea osmanthus autumn moon pear, and spend a leisurely afternoon in autumn.
The afternoon tea a la carte menu includes on-site made barbecue pork su, soufflé, and a series of cakes, ice cream and sorbet choices. Guests who enjoy afternoon tea can drink coffee, tea and selected special drinks.
The "Yue·Qiuqi" themed afternoon tea is served in the Yue Hall from 2:30 to 5:00 every day, 528 yuan each, for two people.