AM– USE BOUCHE

FRESHLY BAKED BREAD

LOBSTER & SPELT BERRY SALAD, CUCUMBERS, TOMATOES, GARDEN LEAVES

SLOW COOKED ORGANIC FARM EGG, BASQUE CURED HAM, BABY SPINACH & HOLLANDAISE SAUCE

CHILLED HEIRLOOM TOMATO VELOUTE, AUBERGINE COMPOTE, BASIL & CRISPY NYONS OLIVE BREAD SHAVING

SEARED WILD SEA BREAM, ARTICHOKE MOUSSELINE, GREEN OLIVES & VIOLIN ZUCCHINI

GRILLED BLONDE D’AQUITAINE BEEF STEAK, GRENAILLE POTATOES, BLACK PEPPERCORN SAUCE

BAKED APPLE, TATIN STYLE, RUM CORINTH RAISINS & GRANNY SMITH APPLE SORBET

SELECTION OF MATURE CHEESES FROM TOULO– USE, FRANCE, SEASONAL HOMEMADE PRESERVE

FREE FLOW BILLECART – SALMON BRUT NV CHAMPAGNE

Epure, Harbour City’s French fine dining establishment, have launched a decadent and luxurious weekend brunch ideal for a relaxing weekend. We loved the delicious four course menu showcasing Chef Nicholas Boutin’s great skill and use of fresh ingredients. For our appetisers we opted for the refreshing, perfectly poached Lobster & Spelt Berry Salad with cucumbers, tomatoes, and garden leaves, and the indulgent Slow Cooked Organic Farm Egg with Basque Cured Ham, baby spinach & Hollandaise sauce. We loved the light and fragrant Chilled Heirloom Tomato Veloute that followed, perfect for palate cleansing before our main courses arrived. We highly recommend the juicy and flavourful Grilled Blonde D’aquitaine Beef Steak with Grenaille Potatoes and Black Peppercorn Sauce for your main course, and loved their delicate and delicious Seared Wild Sea Bream with Artichoke Mousseline, Green Olives and violin zucchini, both presented with Epure’s usual flair. Our feast ended with a classic French cheese platter and a crisp and tart Baked Apple, Tatin Style, with Rum Corinth Raisins and Granny Smith Apple Sorbet. Make sure to pair this irresistible brunch with their free flow champagne option for a true weekend treat.

EPURE, Shop 403, 4/F, Ocean Centre, Harbour City, 17 Canton Road, Tsim Sha Tsui

3185 8338