WHITE ASPARAGUS
PANNA COTTA AND CHERRY TOMATO COULIS
SALMON TARTARE
IMPERIAL CAVIAR & WASABI EMULSION
FROG LEGS
PAN-SEARED ON PARSLEY AND SPELT RISOTTO
MORELS
STUFFED WITH CHICKEN MOUSSE “A LA CREME ET VIN JAUNE”, GREEN ASPARAGUS
BLUE LOBSTER
ON STEWED SAVOY CABBAGE AND FOIE GRAS FOAM
BEEF
“CHATEAUBRIAND ROSSINI”, CELERIAC AND TRUFFLE SAUCE
“CARAMBAR”
MOUSSE WITH RASPBERRY PUREE AND CHOCOLATE SOUP
Seasons, located in Lee Garden Two in bustling Causeway Bay, serves a menu of mouthwatering creative French cuisine in a stylish and intimate setting. Complete with a beautiful city terrace, open kitchen, and plush seating it is the perfect dining spot to enjoy a romantic date night or decadent evening with friends. Chef Lorenz has gained experience from all over Europe including Restaurant Faventia in the Four Seasons Resort Terre Blanche in Tourettes, L’Atelier de Joël Robuchon Londres in London, Restaurant Taubenkobel in Austria and Restaurant L’Atelier de Joël Robuchon St Germain in Paris. In December 2010 Lorenz took on the role of Executive Chef at L’Atelier de Joël Robuchon Singapore, leading his team into its two Michelin star honour in 2016 & 2017. He is now at Seasons bringing together fresh, mouthwatering ingredients and showing his innovative skill. We highly recommend having the “Menu Decouverte” when visiting which includes signature dishes such as the decadent Salmon Tartare with Imperial Caviar and Wasabi Emulsion, Pan-Seared Frog Legs on Parsley and Spelt Risotto, fragrant Morels stuffed with Chicken Mousse “A La Creme et Vin Jaune”, delectable Blue Lobster on Stewed Savoy Cabbage and Foie Gras Foam, and tender, perfectly prepared “Chateaubriand Rossini” with Celeriac and truffle Sauce. Make sure to choose the expertly selected wine pairing for a truly memorable fine dining experience. A must dine spot in Hong Kong for high end French cuisine with modern takes on classic dishes.
http://www.seasons-restaurant.com/
Shop 308, 3/F, Lee Garden Two, 28 Yun Ping Road, Causeway Bay
2505 6228