THE OCEAN BY OLIVIER BELLIN
BEETROOT TARTLETTE WITH DIJON MUSTARD AND RADISH
BUCKWHEAT CRISP AND LIGHTLY MARINATED MACKEREL AND AVOCADO
FENNEL JELLY WITH TOURTEAUX CRAB MEAT, LIGHTLY SPICY TOMATO SAUCE AND SESAME CRISP
CHAUD-FROID OF CAULIFLOWER AND PARMESAN, SQUID INK JUS
RAW HOKKAIDO SCALLOPS, CRISPY KABU, POLLEN VINAIGRETTE
PAN SEARED CORAL BRITTANY LANGOUSTINE, BEETROOT AND BUCKWHEAT TARTAR, BOUDIN NOIR
JAPANESE SEA URCHIN, OATMEAL FOAM, TOASTED BUCKWHEAT
BLUE LOBSTER LIGHTLY COOKED, BRIOCHE AND PORK HEAD VEIL, CURRY SAUCE, APPLE AND GRAPEFRUIT CONDIMENT
PLOUNEOUR-MENEZ PIGEON COOKED ON THE CARCASS, CONFIT LEGS, SAUTEED GREEN CABBAGE AND BUCKWHEAT SEEDS, OFFAL TARTLET, CELTIC VINEGAR JUS
CHOCOLATE TUBE AND PARSLEY FOAM, PINEAPPLE, BANANA AND LIME ICE-CREAM
PETIT FOURS
Breton cuisine has arrived at The Ocean courtesy of new Executive Chef Olivier Bellin. Born and raised in Brittany, Chef Bellin is a member of “Les Grandes Tables Du Monde” and began his career working with Joel Robuchon in the Mid-Nineties in Paris before returning home and transforming the family inn, L’Auberge des Glazicksbeing, which went on to be awarded Two Michelin Stars. Chef Bellin joined The Ocean in May 2017 and takes you through a journey of Brittany’s famed ingredients including buckwheat and fresh seafood. We loved the fusions of textures and flavours in each dish and the concentration on tastes from the sea. Favourite dishes of the evening included the sweet Raw Hokkaido Scallops with Crispy Kabu and Pollen Vinaigrette, the fragrant Pan Seared Coral Brittany Langoustine with Beetroot and Buckwheat Tartare, the decadent Blue Lobster lightly cooked with a Brioiche and Pork Head Veil, Curry Sauce and Apple and Grapefruit Condiment, and the extremely flavourful Planeour-Menez Pigeon cooked on the carcass with Confit Legs, Sauteed Green Cabbage and Buckwheat Seeds. We highly recommend ordering the Degustation menu and allowing the chef’s skills and fresh ingredients to take you through the gastronomic journey. Opt for wine pairing by the sommelier for the full experience and book a window front booth to enjoy stunning views of Repulse Bay. A perfect date night spot and ideal for celebratory occasions.
The Pulse, 303-304. 3/F, 28, Beach Rd, Repulse Bay, Hong Kong
2889 5939