Oscars Menu: Indulgent Bites for Hollywood's Elite

Numerous pounds of caviar, black truffles, sushi, and tomahawk steaks have been transported to Hollywood for this Sunday’s extravagant Oscars after-party.

Guests will enjoy these delicacies along with thousands of bottles of tequila and champagne at the Governors Ball, where newly crowned Academy Award winners will have their statuettes engraved while other celebrities dine, dance, and chat.

Small plates

“We prepare 25,000 small plates,” Wolfgang Puck, the renowned chef who is overseeing the party’s menu for the 32nd consecutive year, stated.

“You can enjoy Japanese cuisine, Austrian dishes, and always the finest steak,” the Austrian-born restaurateur revealed to AFP, while grilling a succulent tomahawk during a press preview on Tuesday.

In a city where diet pills are commonplace, Puck humorously mentioned that Hollywood’s notoriously weight-conscious stars can opt for their Miyazaki beef “with Ozempic instead of spinach” if they wish.

For a celebration of this magnitude, quantities are crucial: Puck estimated that 1,200 of his signature chicken pot pies will need 50 pounds (22kg) of black truffles, accompanied by 70 pounds of caviar, 1,000 servings of macaroni and cheese, and over 200 pounds of tomahawk steak.

Sushi station

A new sushi station will have five chefs creating handrolls and nigiri.

Piper-Heidsieck champagne and Dassai sake will be on offer, paired with wines from Domaine Clarence Dillon, alongside movie-themed Don Julio tequila cocktails.

Wolfgang Puck, the celebrity chef, is returning to take charge of the post-Oscars party's menu for a 32nd consecutive year — ***Wolfgang Puck, the celebrity chef, is returning to take charge of the post-Oscars party’s menu for a 32nd consecutive year. Image: VALERIE MACON / AFP***

This year’s selections feature the “Best in Show,” the “Golden Cut Margarita,” the “Maestro Martini,” and “The Sequel,” which is adorned with gold vanilla edible paint along its edge.

These Mexican and Italian-inspired drinks are crafted by Lorenzo Antinori, co-founder of Hong Kong’s esteemed Bar Leone, who has traveled to participate in the event.