广州的食客们有福了，最近，广州保利洲际酒店全新的恰餐厅隆重开业。恰餐厅是洲际品牌旗下的美式西餐厅，以简洁利落的设计风格，品质卓越的牛排深受美食行家的赞赏。广州恰餐厅是国内第四家分店，秉承一贯对食材严格甄选的传统、对就餐体验细节的专注,在试营业期间即受到米其林指南的关注，荣获餐盘奖。广州恰餐厅新张期间每月推出主厨特选，羊城美食家在领略恰经典牛排菜品的同时更可乐享主厨的创意料理。
Attention, foodies in Guangzhou! CHAR bar & grill now opens at InterContinental Guangzhou Exhibition Center. This is an American style steakhouse that is well-loved by beef connoisseurs for their masculine interior design and dedication to serve top quality Australian wagyu steaks. CHAR bar & grill Guangzhou is 4th premium steakhouse opened in China that does the IHG brand proud with a meticulous standard in sourcing food ingredients as well as care for every dining detail. It has attracted attention of the Michelin Guide Guangzhou ever since its trial run and was awarded Michelin Plate. CHAR bar & grill offers monthly chef special till December on top of the exquisite a la carte menu, gourmets in Guangzhou will have no problem satisfying their appetite for prime steaks and innovative delicacies from the brilliant CHAR chef team.
澳洲Blackmore 100%纯血和牛
Blackmore 100% full blood wagyu from Australia
值得一提的是备受美食家青睐的澳洲Blackmore100%纯血和牛，拥有9+的大理石花纹等级。然而David Blackmore纯血统和牛却来之不易，Blackmore和牛项目是采用日本兵库县Tajima牛种，历经二十五年的时间与努力，才得以在澳洲的自然环境中培育出纯血统和牛。每一头100%纯血统和牛都有自己的身份认证，也就是说每一头牛都可以追溯它的血统。Blackmore牛完整的成长周期长达4年。为了保证牛肉的品质，牧场严格控制牛肉的产量，每月仅产50头牛的牛肉，即每月全球只供应五十份100%纯血和牛牛柳，广州的Char餐厅每月仅有一条牛柳，因此每一客Blackmore牛柳都是弥足珍贵，足见Char的诚意与实力。
To ensure a premium dining experience, CHAR bar & grill is committed to sourcing prime beef in Australia using its meticulous standard that covers elements of breed, bloodline, climate and natural environment, feeding methods, cuts, marble rating and so forth. One beef CHAR feels so proud to present is the Blackmore 100% full blood wagyu from Australia with M9+ marble rating. This beef derives from Tajima breed raised in Hyogo Prefecture, Japan. Its successful reproduction in Australia results from 25 years of dedication. Each 100% full blood wagyu has their unique ID that is accessible to data of its bloodline. The entire growth cycle takes 4 years and to ensure beef quality, Mr David Blackmore strictly manage a monthly production of 50 cattle for the entire globe. This means, each month only 50 100% full blood Blackmore fillets are shared in the world while CHAR bar & grill Guangzhou will have one fillet. Therefore, each portion of Blackmore fillet testifies the restaurant’s commitment and competence to premium beef quality.
除了招牌的Blackmore100%纯血和牛，恰餐厅也提供新鲜的混血优质和牛肉及安格斯牛肉。在甄选牛肉供应合作伙伴的时候，餐厅非常关注牧场的天然环境及饲养方法。在澳洲备受上天宠爱的昆士兰和塔斯马尼亚，恰餐厅挑选了三个天然牧场的牛肉。位于昆士兰的斯道克亚德的牧场始终倡导高营养的谷物为饲养的主要标准之一，牧场的和牛和安格斯牛成长周期从200天到400天不等，非转基因谷物饲养，以求牛肉能够拥有丝滑柔嫩的口感。位于塔斯马尼亚的罗宾岛，该岛拥有凉爽温和的气候，优质的空气与牧草，适宜和牛群的生长与繁殖。餐厅坚持选用罗宾岛的牛是因为坚信岛上原生态的环境及精心且科学的饲养方式，成就了牛肉七级以上的雪花级别及鲜嫩多汁的独特的口感。罗宾岛以西的格林角，年均187天的阴雨天气让牧场的牧草旺盛生长，纯天然无添加的牧草以及纯净的空气，让纯草饲牛肉肉质更细腻多汁。
Apart from the Blackmore 100% full blood wagyu beef, CHAR also offers mix blood grain feed and grass feed beef. When choosing beef supplying partners, CHAR cares a lot about the natural environment and feeding process. It chooses three ranches, Stockyard in Queensland and Robbin Island and Cape Grim in Tasmania. Stockyard insists on providing grain feed formula with high nutrient and no genetically engineered elements, cattle growth cycle from 200 to 400 days to produce smooth and juicy texture. Robbin Island is situated on the north west tip of Tasmania. The island enjoys a mild climate and top air quality that nurture both the grass and cattle. It produces beef with M7+ marble rating, rich flavour and silky texture is one of the most sought-after products in CHAR. West of Robbin Island is Cape Grim, it is blessed with average 187 rainy days in a year, grass is prolific in this rich land. The grass feed beef remains popular for years due to its delicate texture.
恰餐厅深知要让牛肉的风味升华，盐和芥末酱是最佳的调味品。精选六种纯天然的佐餐盐与特色酱汁，宾客可以选择自己心仪的搭配。可选择的佐餐盐有：恰餐厅特色海盐、塞浦路斯海盐、竹炭盐、法国“盐之花”海盐、美国烟熏胡桃木海盐和喜马拉雅粉岩盐。特色酱汁有：牛头牌芥末酱、美式黄芥末酱、黑松露芥末酱、法式大藏芥末酱、加仁里辣椒芥末酱和芥末籽酱。所谓工善其事必先利其器，恰餐厅细心地为宾客准备了四款来自美国、法国、德国的纯手工打造的牛排刀，宾客随心挑选刀具来体验别样的感受。尤其是法国家喻户晓的刀具品牌Laguiole刀具，手工打造带来独特的质感与手感，相信如此贴心的工具将会赋予美食享受不一样的意义。
To enhance beef flavour, salt and mustard are the best companions. CHAR selected six natural salt: CHAR special sea salt blended with spices, Cyprus sea salt, Charcoal salt, French sea salt, American smoked salt and Himalia rock salt. Six mustard includes Colman’s mustard, American mustard, truffle mustard, Dejon mustard, chilli mustard and mustard sauce with seeds. To CHAR an enjoyable dining experience is not completed without a proper steak knife. Therefore, CHAR prepares a collection of handcrafted steak knives imported from the United States, France and Germany. Different patterns and handle designs allow guests to choose one that fit them best.
开业优惠 | ON PROMOTION
即日起至9月30日恰餐厅宾客可享主厨餐桌配酒套餐， 主厨精选五道恰餐厅的特色佳品， 主菜为斯道克亚德黑安格斯和牛M8级肉眼，配上法国生蚝、西班牙黑毛猪火腿、恰意式柠檬草龙虾浓汤，让宾客领略恰餐厅与众不同的特点。恰餐厅同期推出牛肉大师课程，感知草饲、谷饲及100%纯血统和牛肉质与风味的差异，三十分钟让宾客成为牛肉品鉴专家。牛肉大师课程逢周五、六下午17:30-18:00 10人起开班。宾客仅需提前一天致电8299 8888转6662确认牛肉大师班开班详情。
From now on till 30 September, CHAR presents a five course Chef Table Wine Pairing Set, featuring seafood and beef signature including fresh shucked Gillardeau oyster from France, lobster bisque and Stockyard M8 ribeye steak. Both white and red wine for pairing the set is from CHAR’s private label. In the meantime, CHAR will also present Beef Master Class 17:30-18:00 every Friday and Saturday with a minimum of 10 participants. Chef will chair the Beef Master Class in the open kitchen, introducing grass feed, grain feed and Blackmore100% full blood beef, cooking technique for each type of beef. Participants will have a taste of three beef to understand their individual preferences. For more details or booking please contact +86 20 8299 8888 ext. 6662
广州保利洲际酒店恰餐厅
CHAR bar & grill
InterContinental Guangzhou Exhibition Center
中国广东省广州市海珠区阅江中路828号
NO.828 Yuejiang Middle Road, Haizhu District, Guangzhou
Tel: +86 20 89228888
www.intercontinental.com
