Guest Chef Samuele Rossi showcases Italian delights at Opera Restaurant (Park Hyatt Saigon)

Chef Samuele Rossi at the Opera RestaurantVisit Park Hyatt Saigon from 3 to 10 April 2007 and enjoy an exquisite Italian food promotion at Opera restaurant, with dishes prepared by Guest Chef Samuele Rossi, Chef de Cuisine of Da Giorgio restaurant and Grand Café restaurant at Grand Hyatt Beijing.

Chef Rossi, a native of Badia Polesine in Northern Italy, grew up by the beautiful city of Verona and discovered his passion for “creative dishes” at an early age. After training in Italy, Chef Rossi started his exciting career in Switzerland, then returned to Italy before moving on to Bermuda and finally arriving in Los Angeles to work at the acclaimed restaurant Dolce Enoteca. While working for the famous chef Vittorio Lucariello in Los Angeles, Chef Rossi fine-tuned his culinary skills.

Chef Rossi will create an à la carte menu that includes soups, appetisers, main courses and desserts. Diners will find a wide range of their Italian favorites, such as

  • Barley Minestrone Soup;
  • Speck with Broiled Radicchio,
  • Shaved Parmesan Cheese and Vinaigrette;
  • Baked Scallops with Breadcrumbs and Asiago Cheese; and
  • Marinated Tuna with Arugula and Preserved Artichoke for appetisers.

For the main course, Chef Rossi will prepare

  • Braised US Beef Short Ribs with a Green Pea and Saffron Risotto;
  • Pan-Roasted Cod Fish, Clams, Mussels and Baby Squid in a Broth of Spicy Cannellini Beans and Broccoli;
  • Braised Lamb Shank with Shallots and Gorgonzola Polenta; and
  • Baked Red Garoupa Fillet with Black Truffle Sauce, Mashed Peas, Fava Beans and Caramelised Endive.

Guests will also find such famous pasta or risotto dishes as Spinosini, Lobster, Cherry Tomato, Basil and Garlic Confit; Vegetable Risotto with Buffalo Mozzarella and Black Olive Pesto; Hand-Made Cavatelli with Bresaola, Green Peas and Roman Pecorino; and Eggplant and Goat Cheese Ravioli with a Butter-Thyme Sauce.

Desserts include Warm Pear Tart with Sambuca Gelato; Chestnut-Chocolate Semifreddo; Lemon Tart with Apricot Sherbet; and Apricot and Grappa Crème Brûlée.

Prices range from US$ 6++ to US$ 24++.

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