FRESH OYSTER CHAUD-FROID

SEAWATER GELEE, AOSA SEAWEED WITH CAVIAR

CREME CAULIFLOWER

UNI, SCALLOP WITH KONPU GELEE

GRATINATED ONION SOUP

PAN-FRIED LOBSTER IN TOM YUM SOUP

ROASTED LAMB IN HERB PICCATA

PANNA COTTA WITH PINEAPPLE & ORANGE SOUP

CHESTNUT CHANTILLY TIRAMISU

Greater China Club have invited celebrated Japanese Chef Masahito Kawabata to create his mouthwatering contemporary French recipes here in HK by preparing a unique French Bistro Menu available at Cadenza until March 7th. Chef Masahito honed his skills at the Michelin Two-starred kitchens of “Saint-Honore” and “Barbacan”, and Michelin One-starred restaurants “La Caunette”, “Faucet”, and Master Chef Hubert Keller’s celebrated “Fleur de Lys”. Chef Masahito has used his knowledge of French culinary techniques and well loved Japanese flavoures to impress diners with delicate, beautiful, and delicious recipes. We were instantly drawn to the modern display, use of fresh ingredients, and exceptional execution. Favourites dishes of the night included the decadent Fresh Oysters Chaud-froid with Seawater Gelee and Aosa Seaweed with Caviar, the refreshing Creme Cauliflower with Uni and Scallop with Konpu Gelee, the sweet, fragrant Pan-fried Lobster in Tom Yum Soup, and the insanely tender and flavourful Roasted Lamb in Herb Piccata. Make sure to pair your meal with wines from Cadenza’s varied list and enjoy a night in the sophisticated and chic dining environment. The menu is only available until March 7th and seats are limited, so book now to not miss out on Chef Masahito’s menu.

http://www.greaterchinaclub.com/

10/F, D2 Place, 9 Cheung Yee Street, Lai Chi Kok

Tel: (+852) 2743 8055