AMUSE BOUCHE

SLOW COOKED OYSTER / HORSERADISH / GREEN APPLE

AMUSE BOUCHE

LIQUID OLIVE

AMUSE BOUCHE

POTATO / UNI / EGG / TRUFFLE

BEETROOT

ORGANIC / ‘BRESOLA’ / GOATS CHEESE / WILD PEPPER LEAVES

PRAWN

SPANISH / RED / GARUM / GRILLED BREAD

TURBOT

WILD / TEMPURA / MUSHROOM / JUS

BEEF

US / BRANDT / CALOTTE / TRUFFLE

SNICKERS

AUTUMN / WALNUT / CARAMEL

PETIT FOURS

Island Shangri-La, Hong Kong has appointed new Executive Chef, Uwe Opocensky, bringing his experience from across the world in both renowned hotels and Michelin Star restaurants to elevate the hotel’s dining experiences. He has stepped in at Michelin Starred Petrus to modernise the menu while keeping the restaurant’s attractive heritage charm. We have always loved Petrus’ ambient and luxurious setting boasting expansive views of HK’s unparalleled skyline and impeccable service. Our meal began with a selection of tempting and surprising amuse bouche including Slow Cooked Oyster with Horseradish and Green Apple, Potato with Uni, Egg and Truffle, and Liquid Olive on a Spoon, all of which delighted with both textures and flavours. The Organic Beetroot with ‘Bresola’, Goats Cheese and Wild Pepper Leaves was an ideal starter in both presentation and flavour. We were in awe of the delicious Spanish Red Prawn with Garum and Grilled Bread which was perfectly cooked, and highly recommend flavourful Wild Turbot with Tempura, Mushroom and Jus. For the main course we loved the perfectly prepared, juicy and tender US Brandt Beef which was creatively served with a cow shaped truffle mash. Each dish we tasted showed both creativity and mouthwatering ingredients to create a truly memorable dining experience. A perfect choice for romantic dates and celebratory dinners while visiting HK.

http://www.shangri-la.com/hongkong/islandshangrila/dining/restaurants/restaurant-petrus/

56/F, Island Shangri-La Hong Kong, Phrase 2,Pacific Place, 88 Queensway, Admiralty

2820 8590