RESTAURANT PETRUS Hong Kong

RESTAURANT PETRUS Hong Kong

RESTAURANT PETRUS
 AMUSE BOUCHE
LOBSTER CONSOMME JELLY WITH SEA URCHIN AND CAVIAR
 BLACK TRUFFLE AND DUCK FOIE GRAS RAVIOLI, CHICKEN BOUILLON
 SCALLOP, OYSTER TARTARE AND CRESS, CONDRIEU WINE SAUCE
 RATTE POTATOE MOUSSELINE, ORGANIC EGG, BLACK TRUFFLE
 WILD TURBOT, MARROW, ST-ESTEPHE WINE SAUCE
 “TRADITION TAILLEVENT” PITHIVIERS, ROUENNAISE SAUCE
 GIANDUJA CHOCOLATE RING, GIANDUJA ICE CREAM
 COCONUT DELICACY, SEARED MANGO AND BOURBON VANILLA ICE CREAM
PETIT FOURS
Petrus, located in the chic and luxurious Island Shangri-la, have welcomed guest chef Alain Soliveres for the month of March to introduce an exclusive tasting menu. Soliveres, chef de cuisine from two Michelin starred Tavellin in Paris, has created a captivating and mouthwatering menu serving intricate French flavours staying true to Petrus’ impeccable reputation. We loved the rich, sweet amuse bouche of Lobster Consomme Jelly with Sea Urchin and Caviar to get our taste buds going. Next came a light and flavourful Chicken Bouillon with Black Truffle and Duck Foie Gras Ravioli, followed by fresh Scallop with Oyster Tartare and cress and Condrieu Wine Sauce, and then an indulgent and creamy Ratte Potatoe Mousseline with Organic Egg and Black Truffle. The mains were a light and fresh Wild Turbot with Marrow and St-Estephe Wine Sauce and a rich and delicious “Tradition Taillevent” Pithiviers with Rouennaise Sauce. To end the luxurious menu we were served a melt in your mouth Gianduja Chocolate Ring with Gianduja Ice cream and a light and refreshing Coconut Delicacy with Seared Mango and Bourbon Vanilla Ice Cream. Make sure to pair each course with recommendations from their knowledgeable sommelier and book a window side table for an unforgettable romantic evening. A must dine spot if you are looking for a celebratory meal or a true, European fine dining experience at the heart of Hong Kong.
Restaurant Petrus, 56/F, Island Shangri-La Hong Kong, Phrase 2,Pacific Place, 88 Queensway, Admiralty
2820 8590

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