Proudly presenting our Christmas and NYE menu!
HOMEMADE BREAD (carob, quinoa, multicereal, ciabatta) CITRUS-INFUSED BUTTER AND OLIVE OIL
SHRIMP FROM CHUBUT
BLOOD SAUSAGE PACKAGES - OVEN-BAKED PEPPERS,
SCALLOPS – PASSION FRUIT – SWEET POTATO – RED ONION – CHESTNUTS,
CHORIZO SAUSAGE IN FILO – POMAROLA
VEAL SWEETBREADS – PULP OF YELLOW BELL PEPPER - OVEN-BAKED TOMATOS –
PROVOLONE SMOKED CHEESE – GREEN LEAVES – SHOOTS
EGG BOILED AT 68°C – MUSHROOMS – VEGETABLES – AROMATIC RICE BROTH
CATCH OF THE DAY – TONCO COURGETTE – PEARLED LENTILS – CRAB
VEAL FILLET – PICKLED CARROTS – FENNEL – SPINACH AND PISTACHO CREAM
TORRONTES-ROASTED PEACH – CORDOBES PEANUTS – LEMON SAUCE
WATERMELON – MELON – MASCARPONE – CAROB – LEMON VERBENA
The menu will be accompanied by some fabulous Argentine wines from the Escorihuela Gascon bodega, Palau mineral water and Nespresso coffee.
PRICE PER PERSON – AR$650
For reservations, please call +54 11 3220 6820 or
PLEASE NOTE: Once your reservation has been confirmed, a 50% deposit of the total will be required. This will not be returned in the case of cancellations. The remaining 50% is payable on the night of the dinner. Tips are not included in the price.
Feliz navidad y año nuevo! Nuestro menu especial:
PANES CASEROS (Algarroba, quinoa, multicereal, ciabatta) MANTECA DE CITRICOS Y ACEITE DE OLIVA,
LANGOSTINO DE CHUBUT,
BUÑUELOS DE MORCILLA - PIMIENTOS ASADOS,
VIEIRAS – MARACUYA – BATATA – CEBOLLA MORADA – CASTAÑAS,
FILO DE CHORIZO – POMAROLA
MOLLEJAS DE TERNERA – PULPA DE MORRON AMARILLO- TOMATES ASADOS – PROVOLONE – HOJAS – BROTES .
HUEVO 68*C – HONGOS – TALLOS DE VEGETALES – CALDO DE ARROZ AROMATICO.
PESCA DEL DIA – EMULSION DE ZAPALLITO DE TONCO – LENTEJAS PERLADAS – CANGREJO.
LOMO DE TERNERA – ZANAHORIAS ENCURTIDAS – HINOJOS – CREMA DE ESPINACA Y PISTACHO.
DURAZNO ASADO AL TORRONTES – MANI CORDOBES - CREMOSO DE LIMON.
SANDIA – MELON – MASCARPONE – ALGARROBA – CEDRON.
El Menu estará acompañado por grandes vinos argentinos de la bodega Escorihuela Gascon con su linea Pequeñas Producciones, agua Palau y café Nespresso.
PRECIO POR PERSONA – AR$ 650.-
Para reservas comunicarse telefonicamente al +54 11 3220 6820 o
por mail a firstname.lastname@example.org
NOTA: Al confirmar la reserva se deberá abonar el 50% del total en concepto de seña. El mismo importe no sera reembolsable en caso de cancelaciones. El 50% restante se abonara durante la Cena
El precio no incluye propinas
Sixth and final part of the Martín Bruno interview, in-house sommelier at Hernán Gipponi Restaurant.
Part five of the Martín Bruno interview, in-house sommelier at Hernán Gipponi Restaurant.
Q5: What would be your advice for novice wine drinkers going to a tasting for the first time?
A: Try all the wines you can! And it doesn’t matter whether they are cheap or expensive. The most important thing to learn when you start going to tastings is to differentiate between what you like and what you don’t like.
Photo with 1 note
Part four of the Martín Bruno interview, in-house sommelier at Hernán Gipponi Restaurant.
Q4: If you could work in another country, which would you choose and why?
I think something can be learnt in every single country, but if I think about the quantity of wine that is available around the world, the most interesting places to work right now would be the US, England or China.
Part three of the Martín Bruno interview, in-house sommelier at Hernán Gipponi Restaurant.
Q3: What was your first job, with respect to wine?
A: I worked at Boardwalk Seafood Restaurant in New Zealand. We didn’t have a sommelier but between us, the two bartenders, we shared out the work.
Part two of who works at HG Restaurant.
Martín Bruno is the in-house sommelier.
Q2: What’s your history with regards to the sacred grape?
A: It’s rather brief as I started eight years ago in the industry but it’s something I hope to be involved with for a very long time.
To be continued…
Photo with 1 note
Who works at HG Restaurant?
Besides Hernán Gipponi, let’s take a look at the rest of the team who work at HG Restaurant.
Pairing wines or cocktails with your tasting menu is in-house sommelier Martín Bruno.
Q1: When did you realise you wanted to become a sommelier?
A: It was by accident really. I was trying some wine after work with some friends one day when I realised that I was really enjoying it. And that if I could turn that enjoyment into a career, then so much the better…
To be continued…
Photoset with 3 notes
A few more Hernán Gipponi and Gajo delicacies to get you in the mood for some exquisite food…
The aim is to tempt you here, of course, so caveat emptor! You might just find yourself hurrying along to HG Restaurant quick smart after looking at these Gajo dinner pix…
Page 1 of 2