Two-star Tuscan chef takes over HK’s Grand Hyatt

Renowned Italian chef Gaetono Trovato will present a five-course tasting menu at Hong Kong’s Grand Hyatt in January, marking his fourth appearance at the hotel’s Grissini restaurant.

Chef Gaetano Trovato

Owner of the famed Ristorante Arnolfo in Siena, Gaetono Trovato will oversee a five-course tasting dinner with paired wine at the Grand Hyatt’s Grissini restaurant, in collaboration with the chef du cuisine, Alessandro Cozzolino.

The menu uses renowned Tuscan produce, as well as seasonal dishes from Ristorante Arnolfo and encompasses prawns with foie gras and grapefruit, risotto with pumpkin, Pecorino and suckling pig, cod fillet with fennel and San Gimignano saffron, lamb fillet with black truffle, black olives and caramelized onion and finally, white, milk and extra dark chocolate served with balsamic vinegar.

The artwork-worthy gamberi rossi with foie gras and grapefruit

Yves Nizan, the sommelier at the Grand Hyatt has masterminded the wine list which he told the drinks business, “it’s important to present wine that people wouldn’t necessarily expect. I haven’t deliberately chosen all Tuscan wines but wines I feel reflect winemaking excellence and still pair excellently with the food.

“For example, I’ve paired a 2011 Lodano bianco from Tua Rita which is from Tuscany and an interesting blend of 50% Traminer Riesling and 50% Chardonnay with the appetizer of prawns and foie gras as it has enough texture and acidity to pair with the fattiness and minerality of the two different ingredients.”

The full wine list includes, 2013 Dessimis Pinot Grigrio from Vie di Romans in Friuli, 2010 Krafuss Pinot Noir from Alois Lageder, 2008 Brunello di Montalcino San Giuseppe from Stella di Campalto and 2011 Recioto della Valpolicella from Masi.

“For me the highlight of the wine list is the Brunello,” said Nizan. “The estate is very small, no more than 5-6 hectares and even though it is young at 2008, it has elegance and structure with silky tannins which will pair well with the lamb. The estate is also fully biodynamic and the winemaker, Stella is extremely talented and a good friend of mine.”

Cozzolino has worked with Gaetono before in Hong Kong and said, “I came to Grissini several years ago as the assistant of Chef Gaetano for his guest chef promotion in Grissini. This is such a honour for me to work with him again. I am so excited for this and can’t wait to introduce my team to him.”

The menu will run from 21-31 January and is priced at HK$1,880 with the wine pairings or HK$1,180 without.