Chef’s Gone Wild At Hyatt Regency Auckland

To celebrate the hunting season this June, Aucklanders can delight in a selection of wild food delicacies at The Cafe, Hyatt’s signature restaurant.

Passionate about offering only the finest food, premium wines and the warmest welcome, Hyatt is serving up distinct game flavours to enrich guests dining experience.

Nitin Kumar, Executive Sous Chef at the Hyatt, has designed a plethora of game and fowl dishes to provide guests with a rare and sumptuous meal.

“Cherish the tasty salad of Pheasant Breast served with apple and celeriac, Wild Rabbit Ravioli or enjoy Pan-Seared Duck Liver with field mushrooms, shallots and brandy cream.

“Richer and bolder in flavour than domesticated animals, we have created a menu of regionally sourced game meats to showcase what our country has on offer,” says Kumar.

Exotic mains such as Trio of Wild Boar and Wild Rabbit stew promise to excite even the most conservative palate.

Avid game lovers will delight in Wild Hare saddles with morels, Wild Thar leg cooked Tandoori style and Wild goat curry.

“Slicing a piece of perfectly cooked game, smelling the heady aroma and watching the luscious juices flow makes a chef feel like an artist creating his own masterpiece,” adds Kumar.

Game Week comes as part of the hotel’s commitment to introducing innovative new dishes that appeal to the many different tastes of its discerning guests.

Game Week will run from 7 June – 9 July and is available during dinner service. The Café’s Express Lunch will continue till 9 July and will feature a selection of Game Week dishes

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