Grilled seafood tops menu at Grand Hyatt Shanghai
Print Edition
THE Grill of ON56 at the Grand Hyatt Shanghai now has a seafood and fish market that can make guests feel as if they’ve been taken to the market by the sea for a brief moment.
Fresh Tsarskaya oysters from the northern coast of France, scampi harvested in the cold and pristine waters of Iceland and wild caught New Zealand clams are all on the new seafood menu at The Grill. The marble kitchen counter now arrays baskets of freshly caught and delivered seafood and fish, a feast not only for the eyes but also for the stomach.
Alessandro Santi, chef de cuisine at ON56, explained that in this special summer menu, they tried to put together a wide variety of fish for customers to pick.
“It’s been said that the good fish can usually be found in cold water,” Santi says. “Now the best place to get fish is definitely Australia.”
The menu includes Coffin Bay oysters and Sydney rock oysters, all flown into Shanghai straight from Australia. The former has a firm texture with a sweet, lingering aftertaste and has the unique “marine liqueur flavor” of the Coffin Bay area, while the latter has a strong, rich and distinctive flavor harmoniously balanced with a soft and silky texture.
“We selected the barramundi, the king fish, the salmon and a few oysters from Australia. Clearly we still use oysters from France even though it’s summer there because they still have the best ones,” said Santi.
The Tsarskaya oyster from France is refined and enjoyed by all for its mild, almost sweet, rounded taste with a hint of hazelnut.
The oysters can be prepared in three ways as an appetizer: tempura, coriander-miso marinated, which has a unique flavor, or hollandaise grantinated.
The seafood market at The Grill also has a few selections from Japan, like octopus from Nagasaki and scallops from Hokkaido.
The Icelandic scampi in bouillabaisse style is a highlight of the menu; the bold flavor of the bisque combines with the original freshness of the scampi to make it an ideal course for the summer.
The fish market lines up tuna steak, baby snapper, halibut, John Dory, Canadian salmon, barramundi, ocean trout and king fish. The Grill will prepare the fish the way guests order, whether grilled, oven roasted, en papillote or salt crusted, and serve with homemade fries, summer garden salad and choice of sauce.
The salt crust baked halibut is tender yet full of flavor, while the poached salmon brings the original flavor of the fish without too much seasoning distracting the palate.
“I especially like tuna. I like it fairly uncooked because I believe you can appreciate the taste more and I also love all the antipasti. This includes the scallops, the oysters and the salmon,” Santi said.
The menu also has the famous lobsters from Boston that can be prepared as poached, salad or thermidor.
The Grill is now offering a special set, including six pieces of oysters with one glass of white wine specifically selected by the hotel’s sommelier, Eric Li. It costs 188 yuan plus 15 percent service charge.
Address: 56/F, Jin Mao Tower, 88 Century Ave, near Dongtai Rd
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