While The Café has introduced new variations of an array of international cuisine including some typical Nepali dishes, the Rox Restaurant has stuck to its characteristic Southern European palate while bringing in a totally update menu.[break]
The menu has been designed in accordance to the pick of the harvest from the hotel’s own organic farm. “We grow our own herbs and vegetables while the meat and cheese products are imported,” says Subrata Debnath, Executive Chef of Hyatt Regency Kathmandu.
Twenty years into the food and hospitality business, Debnath has been working with the Hyatt chain all over the world for the past eight years and has been based in Kathmandu since last year.
Overall, the food is high on quality, ensures Debnath. “We take lots of measures to make sure our food is healthy. We mostly have oven-baked and grilled food and quality import ingredients,” he says adding that the menu is balanced between vegetarian and non-vegetarian food options.
The Café has retained some of its fast-moving, popular dishes like the Nasi goreng, Indonesian fried rice served with egg, chicken satay and prawn wafers.
Snacks like Zafrini panner, Panko chicken and smoked salmon and chive cream cheese make up the appetizers whereas among the range of sandwiches, the Buffalo mozzarella and plum tomato sandwich makes for a delectable vegetarian bite – ciabatta bread, bocconcini (buffalo mozzarella), tomatoes and arugula leaves with pesto served with a generous bowl of fries.
The Country style fried chicken, double coated and double fried, and served with a garlic mayonnaise sauce is a must-try from the Western section. Panko crumbs have been used to make the chicken crispy and lively while the organic aragula salad and potato wedges are served on the side.
The coffee toffee mousse cake, a four layered creamy dessert with a dark chocolate base, a coffee, white sponge and toffee mousse. Other desserts from The Café include the Chocolate almond frangipan tart and the Strawberry Bavarian along with Indian desserts such as Gulab Jamun and Rasogolla.
“Our Rox Restaurant and Bar serves traditional and authentic dishes,” says Debnath. The dishes are well-presented with an eye for detail. The Smoked salmon roulade, salmon rolled in black sesame seeds seasoned lentil crepes served with a parmesan cheese and crunchy vegetable basket and reduced balsamic and cocktail sauce, makes for a tasty finger food. The Pan seared trio of scallops with blue cheese sauce is another stand-out appetizer.
The menu boasts of various soups, risotto, pasta, pizzas and wood-fired oven dishes. The Blueberry risotto served with smoked duck breast and mascarpone cream, Himalayan rainbow trout with Sicilian ratatouille and butter caper sauce and the Baked emmental, rock potato, mushroom and crème fraiche are signature dishes are at Rox.
The Classic Tiramisu here is authentic and different from the other Tiramisus in town. A mixture of mascarpone cheese and egg yolk is layered alternatively with finger bread soaked in coco and amaretto liqueur topped with an alert coffee powder and chocolate-coated almonds.
The Café opens daily from 6 am to 11pm and 6:30pm to 10:30pm while the Rox Restaurant and Bar opens Monday to Friday from 12 noon to 3pm and 6pm to 10pm.
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