As autumn paints Beijing in warm hues, Grill 79 is proud to launch its brand-new à la carte menu. Guided by the core concept of ‘Savor the World on One Plate,’ the culinary team of Grill 79 offers an exquisite gastronomic journey that masterfully presents the sophistication of global delicacies featuring a wide selection of high-quality local Chinese ingredients.
This menu renewal continues the restaurant’s dedication to developing creative dishes that combine Chinese and Western flavors, writing a new chapter of boundless culinary fusion.
Upholding the honor of Bib Gourmand by Michelin Guide, indulge in a culinary masterpiece where the renowned The Red Chamber Peking Duck meets the luxurious 8 years Kaluga Queen caviar from China. This exquisite pairing offers a symphony of textures and flavors, creating an opulent feast for your senses.
Savor the exquisite world of gourmet hams with the unparalleled flavors of 5J Iberico and Yunnan Nuodeng. The 5J Iberico ham, from acorn-fed pigs in Spain, offers a rich, nutty taste with tenderness, while Yunnan Nuodeng ham brings a unique, savory depth from its traditional Chinese curing process.
Indulge in a symphony of flavors with M7-8 Australia Robbins Island Wagyu Beef Tartar, featuring succulent Wagyu beef, luxurious caviar, and a vibrant medley of vegetables and fruits. The Double-boiled Dried Scallop with Gourd Soup exudes the authentic taste of simplicity and warmth, with its clear broth holding the bounties of the ocean.
The primal, rich aroma of meat unfolds here. Longjiang Wagyu carries the terroir of pastures in China’s frigid northeast; the cold environment gives rise to fine marbling, delivering a rich, juicy texture and a subtle milky aroma that brings the flavors of the land together elegantly on the palate.
Named after the 19th century Romanticism composer Gioachino Rossini, the Tenderloin Rossini provides rich flavors that are bound to excite any food connoisseurs. Made with beef fillet pan-fried in butter, served on a crouton, and topped with a slice of fresh foie gras and black truffles from China.
The surging sweetness of the ocean bursts forth on the table. Soy-Braised Black Abalone in the deep-sea charm with precise heat control, boasting a bouncy and plump texture with slightly charred patterns on the surface. Roasted Oysters are coated with the bright spiciness of yellow chili sauce and the rich aroma of red chili sauce, allowing the vitality of the ocean to burst on the taste buds.
The dessert, Cloud Marshmallow Cake, mimics the imagery of clouds with its light mousse, echoing the skyline of Beijing.
In addition to the signature dishes on the selected menu, Grill 79 also launches ‘The Gastronomic Journey Through Moutain and Sea’ Degustation Set Menu by Chef Zoe. Executive Sous Chef Zoe leverages exquisite Western culinary techniques to bring the flavors of China’s mountains and seas to the table.
This tasting menu will be refreshed in style alongside the new seasonal à la carte menu starting September 19, priced at RMB888 per person.
Starting Sept 19
RMB888/person
Grill 79, 79F China World Summit Beijing, No.1 Jianguomenwai Dajie, Chaoyang
[All images are courtesy of Grill 79]
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