Contemporary French Reimagined Lunch

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William McBride
5 years ago
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1 Contemporary French Reimagined Lunch

2 Menu du Chef Oscietra caviar ocean trout tartare, crustacean jelly White truffle duroc pork agnolotti, foie gras emulsion Amadai savoy cabbage, piperade chorizo coulis Miyazaki wagyu glazed champignon, black garlic, red wine sauce Soursop, pear William butter milk, frozen sakura $980 per person

3 The Hedonists Lunch (Saturday only) Menu du Chef Oscietra caviar, ocean trout tartare, crustacean jelly Abalone in yellow wine, wakame, tomato ceviche, bacon ~ leek Shiitake gold soup, prawn tempura, virgin olive oil Gillardeau oyster, squid risotto, masala, lemon verbena USDA onglet, glazed champignon, black garlic, red wine sauce Selection of MonS fromager Affineur Warm Valrhona chocolate, Tahitian vanilla $980 per person Free-flow N.V Bruno et Christiane Olivier Brut, Champagne, France

4 Appetiser Oscietra caviar ocean trout tartare, crustacean jelly Atlantic Mackerel Chinese kale, dashi dill cream Abalone in yellow wine wakame, tomato ceviche, bacon leek Entrée Shiitake gold soup prawn tempura, virgin olive oil Smoked eel tortellini Romanesco, Ikura beurre monte Gillardeau oyster, squid risotto masala, lemon verbena

5 Main Amadai savoy cabbage, piperade chorizo coulis French yellow chicken, Hokkaido scallop lentils du puy, natural jus Rougie duck breast a l orange petit pois, potato dauphinoise USDA onglet glazed champignon, black garlic, red wine sauce Miyazaki wagyu Bordelaise $460 supplement

6 Cheese & Dessert Soursop, pear William, buttermilk, frozen sakura Warm Valrhona chocolate, Tahitian vanilla Oriental panna cotta, salted coconut Cheese by MonS Fromager-Affineur Two courses $388 per person appetiser or entrée or main dessert coffee or tea Three courses $458 per person appetiser or entrée main dessert coffee or tea Four courses $488 per person appetiser entrée main dessert coffee or tea

7 Contemporary French Reimagined Dinner

8 Menu Dégustation Beluga caviar, botan shrimp, sea urchin, crustacean jelly Oxnion truffle broth, blacklip abalone, salsify, maitake Atlantic mackerel, bonito, kale, beurre noisette White truffle, duroc pork agnolotti, champignon, foie gras emulsion Blue lobster, charlotte potato, seaweed, fermented black bean Brittany scallop, wild rice, cauliflower, aromatic espuma Te Mana lamb, eel glaze, knotroot, Marsala wine sauce Passion Pavlova $1,980 per person Sommelier s selection Seven wines $1,100

9 Menu Découverte Kristal caviar, botan shrimp, sea urchin, crustacean jelly Atlantic mackerel, bonito, kale, beurre noisette Blue lobster, charlotte potato, seaweed, fermented black bean Brittany scallop, wild rice, cauliflower, aromatic espuma Imperial pigeon au sang, petit pois, champignon, jus from carcass Textures of Valrhona chocolate $1,480 per person Miyazaki wagyu Bordelaise Supplement $460 Sommelier s selection Six wines $900

10 Appetiser Royal Beluga caviar, botan shrimp sea urchin, crustacean jelly $880 Abalone in yellow wine wakame, tomato ceviche, bacon ~ leek $580 Shiitake gold soup langoustine tempura, virgin olive oil, scent of lime $320 Alba white truffle duroc pork agnolotti, champignon, foie gras emulsion (8 gms of white truffle) $780

11 Main Brittany blue lobster charlotte potato, fermented black bean $1,180 Amadai savoy cabbage, piperade chorizo coulis $480 French yellow chicken, Hokkaido scallop lentils du puy, natural jus $580 Te Mana lamb eel glaze, knotroot, Marsala wine sauce $880 Imperial pigeon au sang petit pois, duxelle, jus carcass $680 Miyazaki wagyu sirloin Bordelaise $1,280

12 Cheese & Dessert Textures of Valrhona chocolate $150 Passion Pavlova $150 Soursop, pear William, butter milk, frozen sakura $180 Selection of MonS fromager Affineur Five selections $228 All prices are in Hong Kong dollars and subject to a 10% service charge Menu is subject to change without notice

Contemporary French Reimagined Lunch

Contemporary French Reimagined Lunch Menu du Chef Oscietra caviar, ocean trout tartare, crustacean jelly White truffle, Duroc pork agnolotti, foie gras emulsion Amadai, Savoy cabbage, chorizo piperade