The steakhouse of Grand Hyatt Hangzhou on Hubin Road is low-key and luxurious. It mainly promotes 21-day steaks. The beef in the restaurant is selected from high-quality 100% pure-blood black Angus beef raised from the Rangers Valley Ranch in New South Wales, Australia. It also has the special addition of national treasure grain-fed M9 snowflakes and cattle.

Entering the steakhouse, you first pass through a European corridor carrying stories. The magnificent space, dark wood paneling and carved antique glass design make the dining atmosphere quite ceremonial.

In this corridor, all the private collections from the hotel owners are displayed, like a small European museum. These exquisite exhibits make people feel as if they have traveled through the Middle East of the Venetian merchant Marco Polo, full of stories! So remember to go to the restaurant some time in advance so that you can enjoy this private museum.

The steakhouse has an independent and exclusive bar, and the restaurant has a professional sommelier. Remember to have a few drinks. Even if you are driving, you can also have special non-alcoholic cocktails.

Remember to make reservations in advance. The service in the restaurant is very thoughtful and the table layout will be customized according to the needs of guests. It is true that this place is indeed very suitable for romantic scenes such as high-end banquets, anniversaries, and dates.

Grand Hyatt Steak House is equipped withOpen kitchen of charcoal oven in Pyla, Spain, guests can watch the chef's full performance of the cooking blockbusters.

The glass freezer displays maturing beef, a wide variety of high-end seafood and selected beef, and fresh ingredients are grilled, fried and staged in an open kitchen equipped with a Spanish Pilar charcoal oven.

The bread is very cute, like a ripe fruit that has expanded. The outer skin is crispy and the inner layer is soft. The bread sauce is also exclusive.

Smoked salmon with French oysters and sturgeon caviar。This shows the preciousness of the ingredients.

Pan-fried scallopsAfter a longer growth cycle, the rare wild ribbons bred in the cold and pure seawater of the Alaskan waters are tender, tight and plump, with a unique marine flavor and extremely delicious.

or fried Maryland crab cakeSelect snow crabs from the pure waters of Alaska. The crab leg meat is removed in one piece to maintain its fiber taste. It is lightly fried over low heat. The meat is tender and springy. The taste is sweet and tender. It is accompanied by a secret Maryland-style sauce for a unique taste. Fun.

Brandy lobster soup is mellow and delicious.

Handmade by French craftsmenLaguiole dining knifeLaguiole is known as the French's "horned passport with steel", which represents the true tradition and craftsmanship of France. Grand Hyatt Steakhouse specially provides customized Laguiole colorful steak knives for guests in the private room, and guests will choose their favorite color, which is extremely distinguished!

21-day dry-cured Tomahawk M3

1400g of M3 Australian Tomahawk steak, selected from 100% pure black Angus beef that has been more than 270 days old, and is air-dried and cooked under extremely strict temperature control for 21 days.Pira oven imported from Spain。The oven usesFruit wood roasted charcoal imported from Laos, fruity and elegant, allowing the aroma to penetrate into the meat during the roasting process. The steaks baked in the Pira oven have crispy skins and full juices, and you can vaguely taste the unique fruity flavor when tasting.

Australia ranger Gusirloin steak M7

The level of roasting is very impressive. It is tender and tender, and the juice is well locked. Every piece of beef is overflowing with fragrance in the mouth.

Serve the steak with the chef's secret truffle sauce, chef's secret basil leaf sauce, mustard seed sauce and Tibetan mustardSauce 4 sauces and 5 seasoning saltsYou can choose, what you want to say really has its own flavor, and each one is very worth a try.

Some side dishes served with steak are also quite excellent.

Baked AlaskaUnder the guidance of the chef, I once personally experienced using wine to ignite the flame on ice cream. As a result, the cream on the outer layer of the ice cream has a sweet taste of alcohol, and the inner layer has a unique hole. What is it? Why don't you kiss yourself and cut it open.

Steakhouse TiramisuThe West Point of the Grand Hyatt Hotel has always been well-known, and the delicate and smooth Tiramisu will really be the ultimate experience on the tip of the tongue, full of joy. (Photo/text: Tianxi Lucky Lily)