Fine dining has taken a step beyond a mix of good ingredients and meticulous presentation to include the setting as well.

Sheraton Seoul D Cube City Hotel presents luxury dining at the hotel’s presidential suite. Overlooking the nightscape of Seoul, the 265-square-meter presidential suite on the 39th floor offers an exceptional dining experience. The hotel offers an eight-course menu prepared by Paul Dodd, the new executive sous chef in charge of Western cuisine at the hotel, targeting couples planning a romantic dinner, private business meetings or family gatherings.

The course includes luxurious ingredients, such as lobster, caviar, foie gras, black truffle, sea grapes, red snapper, abalone, Wagyu beef, Valrhona chocolate and more.

The course menu presents changes to the usual preparation and presentation of the ingredients: The French foie gras mousse is served with pumpernickel, pickled watermelon and bacon; the French truffle and other mushrooms are served in a consomme that is later seasoned with edible charcoal powder and wrapped in rice paper.

Another notable ingredient is sea grapes from Okinawa, Japan. The mini grape-shaped sea vegetable adds a briny burst of flavor to the sauteed scallop served with cauliflower, almonds, raisins and curry.

Reservations for the course menu at the presidential suite should be made two weeks in advance. The price for two people is 600,000 won, including tax.
For more information, call (02) 2211-2000.

By Lee Woo-young  (wylee@heraldcorp.com)