http://torontoregency.hyatt.com/en/hotel/home.html https://twitter.com/HyattOnKing https://twitter.com/chef_wesley I love getting invited to the bloggers lunch at the Hyatt, Chef Wesley Boodhram never seems to disappoint us with fresh ingredients, spices blending local and Caribbean flavours both summerlicious and winterlicious menus. And now the hotel offers a pool program that runs from Thursday to Sunday: anyone staying at the Hyatt Regency on King, the pool program is complimentary for anyone staying at the Hyatt Regency on King – for outside guests, the pass is $39/person per day. The price includes a complimentary glass of Hyatt’s Signature Sangria, towels and locker for the day. Its really cute, and comfortable and CASUAL. Here are some of the colourful rooftop pool snacks:
At the King Street Social Kitchen and Bar a French Martini (Finlandia vodka, pineapple juice, Chambord raspberry liqueur) wets the palate along with a minty chilled casaba melon soup drizzled with 10 year old balsamic. Apple and watercress salad (Ontario goat cheese, grape tomatoes, toasted walnuts, pomegranate) runs wild with local greens.
Toasted porabella and brie is always a create combo – perfect for entertaining. Soft creamy polenta, rosemary glazed short rib, forest mushroom finished with shaved Asiago is well rounded. Captain Jack’s Classic is exactly that, doughy batter surrounds fresh halibut like a cozy sleeping bag paired with pickley signature tartar and fluffy fries. Pan Roasted rock snapper filet brings savory to sweet, accompanied by watermelon radish salad, galette potatoes and martini aioli.
Fire charred rib eye steak, red chili, tarragon butter, roasted fingerlings, cremini and arugula salad doesn’t really excite as much as the coconut sweet potato mash, summer grilled garden veg, red pepper and parsley oil vegetarian dish. For dessert, Macaroons are always a reliable source for chewy-sweet closure.