• Saturday, September 26, 2020

Hotel Club Lounges

Club Floor Cuisine
By , CYJ Contributor
September 4, 2013

The world’s top hotel club lounges are the perfect balance between socializing and privacy, offering the chance to put up your stilettos for an afternoon of gourmet appetizers and a cocktail (or three). The bonus is the views – and the chance to people watch all the right people. Our Galavante menu features culinary highlights, from sherry to steak, inspired by club lounges around the world.

Sherry Cocktail: Hotel Arts Barcelona


3 oz sherry
1 oz lemon juice
1 teaspoon simple syrup
soda water


Sip a sherry seaside at the Hotel Arts Barcelona, which features sweeping views of the Mediterranean. In our recipe, the national liquor of Spain gets a sweet-tart kick and is topped with bubbles. Salud!

Makes 1 cocktail

Mix sherry, lemon juice, and simple syrup in a rocks glass. Fill with ice and top with soda water.


Duck and Frisée Salad: Excelsior Hong Kong


3 tablespoons champagne vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
1/2 lb duck bacon
4 eggs
10 oz frisée, torn into bite-size pieces (8 cups)
freshly ground black pepper


You can feast on the famous Peking duck throughout Hong Kong. But, our dish keeps it light, by incorporating the Chinese delicacy into a frisée salad.

Serves 4

Make the dressing by mixing vinegar, mustard, and olive oil. Set aside.

Cook duck bacon in a medium pan until crispy. Transfer to a paper towel. In the duck fat, prepare the eggs over easy. Meanwhile, toss the frisée with the dressing. Crumble the duck and toss in.

Divide among four plates and top each with one egg. Season with salt and pepper.

Balsamic-Worcestershire Steak: Soho House NY


1 tablespoon Worcestershire sauce
2 cups balsamic vinegar
4 New York strip steaks
4 tablespoons freshly ground black pepper
2 teaspoons coarse kosher salt
3 tablespoons butter


Soho House was one of the first knowing hotels to move into the Meatpacking District. The menu is more “Brit light” than anything else, so here’s a recipe that honors the roots of the neighborhood as well as its new tenants.

Serves 4

Make reduction by simmering balsamic and Worcestershire sauce until the mixture has reduced to 1/2 cup. Set aside. Meanwhile, rub steaks with salt and pepper.

Heat grill or grill pan and lightly coat with cooking spray or oil. Cook steaks about 5–7 minutes per side for medium rare. When steaks are nearly finished, mix butter with balsamic sauce. Drizzle over steaks and serve.

Grilled Pineapple with Crème Fraîche: Four Seasons Maui


1 pineapple
1 cup brown sugar
1 tablespoon cinnamon
2 tablespoon honey
1/2 cup crème fraîche


Hawaii and pineapple are interminably linked. But forget upside-down cakes and flaming rum-soaked cocktails and get back to pure sweetness by simply tossing the pineapple on the grill.

Serves 4

Heat grill or grill pan and lightly coat with cooking spray or oil. Remove skin from pineapple and slice into spears.

Mix brown sugar with cinnamon and press each pineapple piece into the mixture to coat. Grill pineapple, 3 minutes per side, until grill marks form. Meanwhile, mix the honey with the crème fraîche. Drizzle over pineapple to serve.

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