Known for its epic sunrise to sunset views of the airport runway, the new Hemisphere at the Hyatt Regency Orlando International Airport features a $3 million re-design of the 3,000 square-foot restaurant.
The stylish new environment is a huge upgrade from the 1990s era setting it once had.
Led by Executive Chef Jeffery Powell, Hemisphere’s culinary team has designed a menu that infuses robust international flavors and seasonal local ingredients.
Dinner highlights include Moroccan-inspired, dukka-crusted Lamb Chops, Grilled Gulf Prawns and a Wagyu Grass-Fed Beef Burger. The Hemisphere beverage menu complements the world kitchen concept with a carefully curated collection of wines and cocktails from each hemisphere. The wine cuvees are filled with 16 wine varietals from different regions around the globe.
“My culinary philosophy is to work with local farmers to acquire the freshest ingredients available. Using complementary ingredients and showcasing each component through simple preparation and proper technique creates integrity and depth of flavor,” said Powell.
Powell’s culinary point of view mirrors Hyatt’s global philosophy –Food. Thoughtfully Sourced. Carefully Served. –and is reflected in the global offerings at McCoy’s Bar and Grill and the re-imagined Hemisphere restaurant, slated to make its debut in November2016.
At home, Powell enjoys cooking braised meats, practices slow cooking methods and explores new ingredients such as Moringa, an African green very high in vitamin C with other added health benefits.
Complimentary valet parking is available for all Hemisphere guests.Monthly wine dinners and seasonal brunches will be announced soon.