CHESA

 BREAD BASKET

 CLASSIC 60’S SWISS-STYLE MEAT, DUCK LIVER AND MOREL PATE WITH WALDORF SALAD AND CUMBERLAND SAUCE

 BEEF CONSOMME WITH A HINT OF SHERRY AND EGG CUSTARD DUMPLINGS

 POACHED PIKE PERCH FILLET WITH  A HERB SAUCE, BUTTERED POTATOES AND PUFF PASTRY

 VEAL MEDALLIONS WITH MUSHROOM SAUCE ON SPATZLI, GRATINATED WIHT EMMENTAL CHEESE

 BALLON CHESA

SCHNAPPS-MARINATED FRESH BERRIES, RASPBERRY YOGHURT AND SHERBET

 PETIT FOURS

 DOMAINE DU DALEY, LE CHASSELAS SELECTION VILLETTE GRAND CRU 2005- VAUD

MAITRE DE CHAIS, GRAINS DE MALICE 2011 – VALAIS

As you walk through Chesa’s front doors you are instantly taken by the quaint, alpine decor, soft accordion music, and indulgent scent of melted cheese. The welcoming and cozy atmosphere transports you to a ski lodge in Switzerland, complete with authentic fare and ambiance. We recently visited to sample Chesa’s iconic 50th Anniversary menu, incorporating dishes from their delicious past. The traditional meal starts with a flavourful Classic 60’s Swiss-Style Meat, Duck Liver and Morel Pate with Waldorf Salad and Cumberland Sauce, and is followed by a fragrant Beef Consomme with a hint of sherry and egg custard dumplings. We loved the main course options of tender Veal Medallions with Mushroom Sauce on Spatzli, gratinated with Emmental Cheese, and the lighter, fresh Poached Pike Perch Fillet with a herb sauce, buttered potatoes and puff pastry. The meal ended with their classic “Ballon Chesa” Schnapps-Marinated Fresh Berries, Raspberry Yoghurt and Sherbet. Our meal went perfectly with the exceptional wine pairing and we loved the personal and friendly service. An ideal dining spot if you are looking for a Swiss escape in the luxurious Peninsula Hong Kong.

Chesa’s 50th Anniversary Menu is available until 31 October 2015 at HK$680 per person with optional wine pairing at an additional HK$400.

Chesa, 1/F, The Peninsula Hong Kong, 19-21 Salisbury Road, Tsim Sha Tsui

2696 6769