LIBRARY OF FLAVOURS AT ÉCRITURE Hong Kong

LIBRARY OF FLAVOURS AT ÉCRITURE Hong Kong

POMME DAUPHINE WITH CAVIAR

AMUSE BOUCHE

AMUSE BOUCHE

AMUSE BOUCHE

SPOT PRAWNS (AMAEBI)

RED ONION JELLY, BEETROOT FEUILLANTINE

ROYAL SHRENCKI CAVIAR CURED IN RUBIA GALLEGA BEEF HAM

SERVED WITH BONE MARROW SOUFFLE WRAPPED IN GREENS

JUS DE COQUILLAGES

HOKKAIDO SCALLOP BEIGNET

BLACK TRUFFLE AND SEAWEED

AKAMUTSU STEAMED BETWEEN FRESH KOMBU AND VERBENA

AKAMUTSU SERVED

KURO AWABI (JAPANESE DISK ABALONE)

DRY AGED SIMMENTAL BEEF WITH BEEF TOMATO BROTH GRILLED ON CHARCOAL

KOMBUJIME A4 MIYAZAKI WAGYU, STRAWBERRY-TOMATO-WASABI COMPOTE

STRAWBERRY

RHUBARB, SAKE JELLY, SAKE ICE CREAM

KOUIGN-AMANN

CHOCOLATE COGNAC TART

ÉCRITURE, from the famed Le Comptoir Group, is the new must try fine dining destination in Hong Kong. The stylish and intimate venue houses artistic interiors, glittering city views, and a stunning open plan kitchen. Headed by talented French Executive Chef, Maxime Gilbert, ÉCRITURE serves a delicate fusion of refined French cooking techniques and vibrant Japanese ingredients. The combination has resulted in a mouthwatering and beautiful menu championing all that is celebrated from both regions. Chef Maxime creates seasonal menus only utilizing the freshest ingredients and prioritizes artisanal producers who offer the very best in the market. The Library of Flavours menu is a truly impressive dining experience for both the eyes and taste buds. Your dinner starts with a beautiful selection of amuse bouche before moving onto sweet, indulgent Spot Prawns with red onion jelly and Beetroot Feuillantine. Decadent Royal Shrencki Caviar is then meticulously prepared and uniquely matched with bone marrow souffle, followed by a deliciously sweet Scallop Beignet perfectly paired with truffle and seaweed. From the moment we entered the restaurant we couldn’t help but be drawn to the fragrant smell of the delicate Akamutsu, expertly steamed tableside with kombu and verbena before being served. The extremely tender and flavourful Charcoal Grilled Dry-Aged Simmental Beef was another highlight of the menu served with Kombujime A4 Niyazaki Wagyu and a strawberry-tomato-wasabi compote. The refreshing strawberry dessert was ideal for a summer menu evoking strong and light tones, followed by a creamy and rich Chocolate-Cognac Tart and a delicious flaky Kouign-Amann. Make sure to opt for their highly impressive wine pairing and if possible grab one of the romantic window adjacent tables so you can admire pretty views of HK while you dine for a truly memorable experience. A perfect choice for a date night and if you are looking to try the hottest new fine dining destination in Hong Kong.

http://www.lecomptoir.hk/ecriture/

26/F HQueens, 80 Queen’s Road Central, Central

2795 5996

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