THE Catch restaurant at Four Seasons Hotel Guangzhou has introduced a new a-la-carte menu to welcome 2021. The marriage of spectacular views and the freshest seasonal produce and sustainable seafood ingredients in the market, combined with the chef’s innovative new menu, has redefined this one-of-a-kind restaurant in Guangzhou. Highlights of the seafood offerings include Yuzu flavored Hokkaido scallops tartare, which contrasts beautifully with local king clams that are paired with Kaluga caviar and seaweed tuile, a sumptuous combination of extraordinary flavors from the sea. Guests may also indulge in one of the restaurant’s signature dishes, crispy-skinned Chinese amadai, celeriac purée in an herb sauce with fresh local amadai from the South China Sea, prepared using Japanese techniques. As a starter, the velvety smooth pumpkin velouté, prepared with a combination of fresh local ingredients, results in a blend of mild spiciness with sweet and refreshing flavors. The addition of curry pumpkin “Gnocchi,” pumpkin sable and pumpkin seeds brings savory and rich flavors to the soup. In addition to seafood, guests may enjoy premium prime cuts from made-to-order grilled Australian M9+ wagyu sirloin served with fermented tofu and eggplant purée and Dorset snails with smoked mustard. The unique marbling in wagyu beef provides a juicy, buttery caramel taste sensation and a beefy aroma. Other tantalizing delicacies include seasonal favorites such as spiny lobster, green pea fregola, coconut foam in black pepper sauce; foie gras terrine, Belgian pear chutney, pear consommé jelly; and one can finish off with irresistible desserts including eight elements of chocolate and a spiced pineapple carpaccio, almond orange tuile with coconut lime sorbet. Carefully chosen house wines, champagnes, spirits and cocktail pairings are available upon request.(SD News) | 