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June 2, 2016

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Sunday brunch indulgence at Hyatt on the Bund

By Li Anlan | June 2, 2016, Thursday | Print Edition

A fully indulgent Sunday champagne brunch at VUE Restaurant on the 30th floor of Hyatt on the Bund is one of the best reasons for you to set the alarm clock on the last day of the week.

Featuring an unblocked view of the Bund, VUE Restaurant designed the Sunday brunch dining room after a family-centered concept. The three sections are set up as a living room with comfortable sofa seats, a library with bookshelves as backdrop, and a kitchen with rows of tableware and giant mason jars behind the tables.

Free-flowing Perrier Jout champagne, all-you-can eat lobster tails and rib eye steaks — these are just a few of the many things to expect at the Sunday brunch.

The Sunday brunch combines buffet-style starters and desserts with tableside service for seafood, soups and entrees. Seven cooking stations are set up throughout the restaurant serving cold cuts and cheeses, seafood, roast meats and desserts. All the soups and main courses are featured on the à la carte menu.

VUE Restaurant now welcomes a new chef de cuisine, Benjamin Hoetter, who updated the VUE Restaurant menu with new dishes as well as changes to old classics. “Our principal is ‘less is more.’ We want to have adventure cuisine for the guests, so everything we serve is homemade. We also want to present things that guests cannot find anywhere else,” Hoetter said.

The seafood station highlights fresh Boston lobsters that arrive at VUE alive every Sunday morning, they are presented in three ways — chilled lobster tails and cracked claw, made-to-order lobster bisque and petit lobster rolls with cognac sauce on warm brioche bread. Hoetter explained that the live lobsters are prepared 30 minutes before the brunch starts to ensure that they are served fresh. Guests can also pick up some lightly smoked Norwegian salmon, snow crab claw, buffalo mozzarella and tomato salad and more as appetizers.

Brunch would not be complete without classic egg dishes. Every guest is presented a VUE caviar egg as a “welcome” — a simple and flavorful egg benedict served on English muffin and topped with caviar. Furthermore, guests can order eggs cooked in other styles at the cooking station.

The third station is the most interesting for guests, said Hoetter. Packed with action, the tiger prawns and seasonal fish (sea bass at the moment) are fired up right in front of the guests when ordered. Hoetter added the signature “aux sarment” on VUE Restaurant’s menu as he takes over the kitchen, which is a century-old cooking style originated from the southwest French countryside that grills top quality rib eye beef on dry vine shoots to infuse an intense smoky flavor to the meats. The vine shoots Hoetter uses are those of Cabernet-Sauvignon, Cabernet-Franc and Merlot which are grown from the vineyards in Ningxia and Shanxi provinces, the same variety grown and used in the southwest of France. The rib eye is served with freshly chopped shallots and sea salt, the meat is incredibly juicy and tender with a unique smoky taste.

Sides to go with the steak include three-cheese potato gratin, sautéed mushroom and carrots.

Hailing from Duesseldorf, Germany, chef Hoetter also brought the taste from his hometown to Shanghai with his family recipe of beef roulade that he learned from his grandmother, wrapping bacon and pickled cucumber in thin slices of beef and braising them in red wine. The fourth cooking station presents two dishes topped with truffle risotto with champagne sauce and Parmesan plus ravioli with Yunnan mushroom. For desserts, assorted chocolates, cookies, cakes, tarts and pastries will satisfy any sweet tooth. The seventh station prepares Crêpe Suzette and mini-sized soufflé freshly made to every order.

The Sunday brunch also serves free-flowing red and white wines in addition to the Perrier Jout champagne to better pair with the diverse selection of dishes. Benjamin Schertzer, VUE Restaurant assistant manager, presents more than one wine for guests to choose from according to their personal liking. He explained that the brunch aims to present the guests a VUE lifestyle and experience that truly elevates the simple meal.

 

Time: 11:30am – 3pm, every Sunday

Price: 688 yuan per person, plus 10 percent service charge and 6 percent VAT on the total.

Tel: 6393-1234 ext 6328

Address: 30/F, West Tower, 199 Huangpu Rd

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