Epicurean Adventure

EPICUREAN ADVENTURE FOR THE SENSES AT THE VERANDAH

“THE DISTINCTIVE MENU
IS BOTH TECHNICALLY EXACTING
AS WELL AS PLAYFUL,
EXPERIMENTAL AND
MODERN “

The Repulse Bay Company unveiled THE VERANDAH’S new contemporary a la carte menu,
inviting THE CLOSETEUR to embark on a fresh culinary adventure at the historic establishment.

Presenting inspired reinterpretations of familiar classics, the distinctive menu is both technically exciting as well as playful, experimental and modern. Fresh produce and thoughtfully sourced ingredients are elevated but gastronomic artistry. Nostalgic favourites are reimagined and refined to offer a surprisingly new taste experience. The result is a harmonious alchemy of flavours, textures and colours that awaken the senses.

The Light Green Asparagus Veloute celebrates the complexity of soup with its three-layered composition: Earthy French black truffles are blended with egg, cream and morel stock and then steamed. A refreshing light green asparagus cream soup is poured in front of the diner which is then topped with hazelnut foam for an exciting bowl of contrasting tastes and textures.

The Alaskan King Crab, a colourful and fresh concoction, consists of avocado cannelloni, Oscietra caviar and citrus salad.

EXQUISITE ENTREES

The new main courses are equally tantalizing. In the Poached Dover Sole with Coriander and Lemon, a Dover sole fillet is poached in coriander oil at precisely 53 degrees for 20 minutes to infuse it with a warm spiciness and a subtle nutty flavour while making it juicy, tender and smooth. The perfectly cooked sole is served with raisins, mushrooms and chicken jus, topped with Dover sole skin air-dried at 68 degrees for a wonderfully crisp garnish.

Delectable and visually outstanding, the Upside Down Apple Crumble resembles a delicate rose. With a combination of baked toffee apples, buttery crumble and bright rosemary gelato for a deceptively simple treat. The crumble, which serves as a base, is baked until golden brown, allowing the warm, earthy flavours of cinnamon and nutmeg to mingle freely.

Led by Executive Chef/Operations Manager Franck Studeny and Chef de Cuisine Joseph Fok, they have created a new contemporary menu which stays true to The Repulse Bay’s elegant epicurean heritage while embracing global culinary influences, in keeping with The Verandah’s spirit”

The Verandah’s new contemporary menu is now available.

The Verandah
109 Repulse Bay Road, Hong Kong
(852) 2292 2888