CLEANSER
RATATOUILLE INFUSION & EXTRA VIRGIN OLIVE OIL
MISE EN BOUCHE
BUCKWHEAT TOAST, AVOCADO PUREE, FENNEL & WILD FLOWERS
MISE EN BOUCHE
BUCKWHEAT WAFFLE, BELL PEPPER AND TOMATO CONFIT TAPENADE
MISE EN BOUCHE
GRUYERE TARTLET & GREEN GRAPES
AM– USE BOUCHE
SEASONAL WILD MUSHROOMS, FAVA BEANS, SEARED IN SEAWEED BUTTER & CHIVE OIL, WITH POTATO TEXTURES
WILD YELLOW TAIL
SERVED RAW OVER BURRATA DI BUFALA, WITH PICKLED CHERRY RADISH, SHAVED GREEN STRAWBERRIES & WILD FENNEL
PAIRED WITH 2012 TRIMBACH RIESLING RESERVE
WHITE ASPARAGUS
CHARRED WITH WHITE MISO PASTE, ‘MOUSSELINE’ VINAIGRETTE, SALTED TAIYOURAN EGG YOLK, SNOCCIOLATE OLIVES & WILD HERBS
SERVED WITH 2013 SCHOECH RIESLING GRAND CRU KAEFFERKOPF
BROWN MORELS
STEWED, MUSHROOM TEA POACHED DUCK FOIE GRAS, KABU PUREE & SHAVINGS WITH SORREL
PAIRED WITH 2011 SCHLUMBERGER PINOT GRIS GRAND CRU SPIEGEL
LINE CAUGHT JOHN DORY
SIMMERED ‘AU PLAT’ WITH ‘AGRETTI’ SEA CRESS PUREE, GREEN GARDEN PEAS, GRAPEFRUIT, MINT IN A LAUTREC GARLIC EMULSION
PAIRED WITH 2000 JOSMEYER RIESLING GRAND CRU HENGST SAMAIN
AVEYRON LAMB
ROSTED, CRISPY SWEETBREAD, AUBERGINE PUREE, TEMPURA OF PURPLE ARTICHOKE, STUFFED THEN BRAISED SILVER BEET IN A JUS ‘GRAS’
PAIRED WITH 2009 MARCEL DEISS PINOT NOIR ‘BURLENBERG’
MALAGA STRAWBERRIES
OVER A SICILIAN PISTACHIO PANNA COTTA WITH MILK GEL & STRAWBERRY SORBET
PAIRED WITH 2010 ZIMMERMAN GEWURZTRAMMER VENDAGES TARDIVES
Amber, one of HK’s chicest and most well respected fine dining restaurants, boasts two Michelin stars and is located in the luxurious Landmark Mandarin Oriental. The restaurant is taking part in Le French GourMay, offering a 6-course tasting menu paired with wines from Alsace. We loved the venue’s sophisticated and serene ambiance and the service throughout our meal was impeccable. First up was a selection of innovative amouse bouche including a refreshing cleanser of Ratatouille Infusion & Extra Virgin Olive Oil, a clever twist on the Hong Kong Egg Waffle using Buckweat filled with Bell Pepper and Tomato Confit Tapenade, and a tasty dish of Seasonal Wild Mushrooms with Fava Beans, Seared In Seaweed Butter & Chive Oil with Potato Textures. The first course of the tasting menu is a dish of refreshing and indulgent Wild Yellow Tail which is served raw over Burrata di Bufala with Pickled Cherry Radish, Shaved Green Strawberries & Wild Fennel. This is followed by delicious, fresh White Asparagus, charred with White Miso Paste, ‘Mousseline’ Vinaigrette, Salted Taiyouran Egg Yolk, Snocciolate Olives & Wild Herbs, and then a decadent and flavourful dish of Stewed Brown Morels with Mushroom Tea Poached Duck Foie Gras, Kabu Puree and Shavings with Sorrel, a definite Hungry Hong Kong favourite. The fish course was comprised of a light and fragrant Line Caught John Dory which was simmered ‘Au Plat’ with ‘Agretti’ Sea Cress Puree, Green Garden Peas, Grapefruit, and Mint in a Lautrec Garlic Emulsion. For the meat course we were served and extremely flavourful and tender Roasted Aveyron Lamb with Crispy Sweetbread, Aubergine Puree, Tempura of Purple Artichoke and Stuffed then braised Sliver Beet in a Jus ‘Gras’. The menu ended perfectly with fresh Malaga Strawberries over a Sicilian Pistachio Panna Cotta with Milk Gel & Strawberry Sorbet for the ideal fruity treat. Make sure to pair the Le French GourMay menu with their exquisite selection of wine from Alsace for a truly unforgettable experience.
Amber, 7/F, The Landmark Mandarin Oriental, 15 Queen’s Road, Central