If you’re into glam gourmet dining you won’t want to miss the Hugo Boss x Riedel Restaurant & Wine Cellar collaboration at Gaysorn Village, which runs until the end of this month.
The two organisations have teamed up for an exclusive showcase to celebrate new interpretations of the classics. Through the ingenious culinary creations of chef Patrick Martens, who is formally trained in Japanese cuisine, diners are invited to explore a world of re-invented traditions via an all-natural menu of locally-sourced ingredients presented in a vividly flavourful five-course dinner.
Wagyu and truffle 
Chef Patrick Martens
The feast begins with a table-side preparation of fresh sea urchin and shrimps served with a Coffin Bay oyster and a drizzle of chilled ponzu. The result is an ultra-fresh zesty burst of the sea, which sets the pallet up for a homely reincarnation from chef Marten’s childhood: potatoes and buttermilk presented in the design pattern of the Hugo Boss fall/winter 2020 collection. Kipfler potatoes are cooked in buttermilk, the curds from which are used as a cushion for a delicate topping of Petrosian Ossetra caviar.
This decadent bite is followed by monkfish with wolffia, black trumpet mushrooms and parsley juice. As colourful and pretty as it is tasty, it is a dish that marries the land and sea to perfection and it acts as a fine prelude to an earthy offering of grilled A5 Miyazaki wagyu with a drizzle of Spanish Arbequina olive oil accompanied by artichokes, a black garlic emulsion and shaved autumn truffles.
Anko and Entengruetze 
“Gyunyu x Honig”, or milk and honey
