SKYE DINING

YELLOWFIN TUNA TARTARE

OSCIETRA CAVIAR, DILL YOGHURT AND FRONDS, PRESERVED LEMON

FOIE GRAS & ABALONE

PICKLED GRANNY SMITH APPLES, DAIKON, SICHUAN SESAME SALT

HOKKAIDO SCALLOPS & SCOTTISH LANGOUSTINES

CUCUMBER, CAVIAR, HOLLANDAISE

45-DAY IN-HO– USE DRY-AGED SIRLOIN BEEF

PARSLEY PUREE, CARAMELISED ONION, CHIPPED POTATO, YELLOW VEGETABLE JUS

WARM “CAMEMBERT AFFINE AU CALVADOS”

NASHI PEAR, DATES

“VICTORIA SPONGE” – AN HOMAGE TO CHEF LEE’S GRANDMA

VANILLA SPONGE CAKE, RASPBERRY SORBET, CHANTILLY, RASPBERRY SHERBET, MERINGUE

PETIT FOURS

SKYE, set on the rooftop of The Park Lane Hong Kong, is a modern and chic restaurant and bar with beautiful views of Victoria Harbour and Victoria Park. Head Chef Lee Adams has created a tempting menu of contemporary French cuisine featuring mouthwatering flavours and beautiful display. We spent an evening at their intimate and ambient dining room trying their Degustation Menu with interactive “Blind Wine Pairing” prepared by Park Lane’s award winning sommelier Wallace Lo, where you taste before you see the label. Favourites from the menu included the decadent Yellowfin Tuna Tartare with Oscietra Caviar, the rich and flavourful Foie Gras and Abalone with Sichuan Sesame Salt, the sweet, fresh Hokkaido Scallops and Scottish Langoustines with Cucumber, Caviar and Hollandaise, and the tender and perfectly prepared 45-Day In-House Dry-Aged Sirloin Beef. The menu ends with Chef Lee’s unique take on the traditional Victoria Sponge Cake with Raspberry Sorbet, Chantilly, Raspberry Sherbet and Meringue. Head over to the bar area after dinner and enjoy the comfortable open terrace and beautiful city views for a perfect end to the night.

https://www.parklane.com.hk/skye.html

The Park Lane Hong Kong, 310 Gloucester Rd, Causeway Bay

2839 3327