CANSAULIM, India, October 21, 2015 /PRNewswire/ --
Palms, the scenic seafront restaurant at Park Hyatt Goa Resort and Spa, is introducing Peruvian Ceviche this season. The seafood grills restaurant will now offer a delectable Ceviche menu and a selection of refreshing Pisco based cocktails. Visiting Peruvian Chef Bruno Andres Santa Cruz shall be in Goa this October to share the secret ingredients and finer nuances of the cuisine with the chefs at Park Hyatt Goa. In preparation of this exquisite offering, Chef Abhijeet Bagwe from Park Hyatt Goa has extensively trained with Chef Bruno for almost a month to understand the cuisine in its most authentic forms.
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The picturesque setting at Palms shall now have a sumptuous Ceviche menu in addition to the existing Tapas and Grill offerings. To bring in the authentic Peruvian experience, guests can also enjoy refreshing Pisco cocktails that have been perfected by our bartenders for months. The Ceviche menu at Palms crafted in collaboration with Chef Bruno and Park Hyatt chefs showcases the culinary expertise of Chef Bruno complimented with fresh seafood from Goa; it is a true personification of food - thoughtfully sourced, carefully served.
Signature dishes include the more traditional Peruvian Ceviche and Tiradito - Raw Papaya Tiradito, Palms Hearts Ceviche, Scallops Pisco Pomegranate Seeds, Sea Bass, Walnut Tiradito, Lobster Medallions, coconut, lime, Octopus, chilli, Shrimp, Avocado, orange, Choros a la chalaca , mussels, onion and sweet corn.
What is noteworthy is that any Peruvian food experience is incomplete without eating the ceviche - a famous Peruvian coastal staple which is simplicity in itself - raw selections of premium fish and seafood, marinated in freshly squeezed citrus juices and spiced with different ingredients and flavors. Additional seasonings include onions, sea salt, pepper and freshly chopped herbs. In fact, ceviche comes from a mixture of a variety of cultures that settled in Peru. Some variations of the dish in fact include influences from Japanese techniques as well. Additionally included are light fare and international cocktails with a special Pisco (Peruvian brandy) menu featuring a variety of twists on Peru's national signature drink, the Pisco Sour. For example, Leche de tigre (Tiger's Milk) which is a small quantity of lime juice marinade served as a shooter with beer or mixed with Pisco. This is also usually served as a punchy drink appetizer.
In fact, Chef Bruno is firing up a celebration of flavors served amid an atmosphere of serene resort dining at the Palms. The menu to choose from is diverse, with main dining offerings as well as a bar menu featuring Latin-American style selections of Tapas.
The new menu will be launched by the end of October 2015 at Palms. For more details contact +91-832-2721234
About Park Hyatt Goa Resort and Spa
Nestled along the pristine Arossim Beach and 15-minutes away from the airport, Park Hyatt Goa Resort and Spa is a charming Indo-Portuguese village housing 250 pousada-style guestrooms and suites. Set within 45 acres of landscaped gardens with glimmering waterways and lagoons, the resort is a perfect reflection of the character and vivacious heritage of Goa. Park Hyatt Goa Resort and Spa offers a selection of prized restaurants and superlative culinary experiences, an award-winning spa, one of the largest swimming pools, picturesque function spaces and 'Camp Hyatt' for young guests. Coupled with gracious and personalised service, the experience at Park Hyatt Goa Resort and Spa is impeccable. For more information and reservations, visit goa.park.hyatt.com .
Media Contact:
Pratiti Rajpal,
[email protected],
+91-832-2721234,
Marketing Communications Manager,
Park Hyatt Goa Resort and Spa
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