Grill 79, China World Summit Wing's signature Western restaurant located on level 79 continues to captivate discerning guests with a refreshed la carte menu of new dishes and fresh caviar.
With the arrival of chef de cuisine Deivid Paiva in October, Grill 79 now offers guests a different dining experience with new dishes, conceptualised by the talented chef who is an expert with using fresh herbs to create invigorating and memorable flavours.
The restaurant offers fresh caviar for the first time. Guests can indulge in the premium Imperial Beluga caviar, well known for its pearlescent grey eggs, full body and rich, creamy flavour. The Grill 79 Signature Caviar Tasting Tray which consists of Siberian, Amer, Hybrid and Russian caviar will allow guests to learn and sample more of this prized roe. Chef Deivid is careful in the selection process of his ingredients, including caviar. In November, he personally did a study and familiarization tour in a caviar farm in Hangzhou to understand the background of the farm, and to select caviar of the best quality for conceptualisation of his creative caviar dishes.
New Appetisers - Foie Gras Parfait, Alaskan King Crab Salad with Caviar
Seafood fans can look forward to fresh imported oysters as well as the Seafood Platter featuring Boston lobster and Alaskan king crab. New appetisers include comfort soups, robust salads, and chef Deivid's creative signatures, Foie Gras Parfait - a delightful play of texture with foie gras mousse nestled on chestnut soup, pine nut and crispy granola, as well as Alaskan King Crab Salad with Caviar, a refreshing and upgraded salad of fresh crab meat, caviar, crispy nori, avocado, micro greens, cucumber, sesame dressing. Salad lovers can also tuck into the new Roasted Beetroot and Pickled Melon Salad. The photogenic dish also boasts tangy flavours of goat cheese, pistachio, mixed greens, honey, balsamic vinegar.
Chef Deivid's main courses will not disappoint. Guests can savour creations carefully prepared with fresh seasonal ingredients with a balance of complementary flavours. Fans of fish and seafood can enjoy a fresh taste of the sea with Poached Halibut, slow-cooked in citrus oil parsley puree, green lentil ragout, baby vegetable, saffron-lemon butter; Grilled Black Tiger Prawns with red pepper escabèche, potato croquette and scallops vinaigrette; and Silver Cod, served with green pea puree, bean cassoulet, baby scallops, saffron lemon butter.
Carnivores can still dig into hearty premium beef including various Wagyu cuts that Grill 79 is renowned for. Chef Deivid also provides more meat choices with new creations include the signature Duo de Beef - slow-cooked wagyu beef cheeks and grilled beef tenderloin served with carrot puree, scallion, baby vegetable, smoked potato and beef jus infused with Herbs de Provence as well as Trio of Lamb served with carrot puree, scallion, baby capers, smoked potato and lamb jus infused with pickled garlic.
Guests with a sweet tooth will not want miss out on the revamped dessert menu of five new exquisite creations. The innovative "H2O Melon" is a refreshing sweet and sour dessert of yoghurt parfait, compressed watermelon and lime jelly, a testament that a dessert can still be light and healthy.
Coconut Rock is a colourful combination of exotic tropical flavours and addictive texture, assembled with roasted frozen coconut, moist banana sponge and passion fruit chutney.
Grill 79 commands breath-taking views of the capital city's skyline. With nature as the main inspiration behind its menu, the art of dining can be savoured through a delicate balance of flavours mingling from wild and fresh ingredients each season has to offer. The restaurant also offers one of the most extensive wine lists in Beijing, with premium selections of New World wines noted by the famous Wine Spectator magazine.