One Michelin-starred Restaurant Petrus presents a new seasonal menu with an organic focus by Executive Chef Uwe Opocensky and Chef de Cuisine Bjoern Alexander to celebrate the arrival of Spring starting this April.

Working closely with sustainable producers, Chef Uwe and Chef Bjoern have crafted a three to five-course dinner menu, priced at HK$988 to HK$1,588, showcasing only the freshest seasonal ingredients, hand-picked by themselves.  Available from now until 30 June 2020, the new spring menu is a tribute to both the meticulous French culinary techniques and the chefs’ masterful cooking skills, engaging the highest quality of home-grown produce with a strong passion for foraging.

Menu highlights include George Bruck Foie Gras with Pumpkin and Pumpkin Seeds as well as Spring Organic Vegetables with XO Sauce where the fresh and colourful range of organic vegetables comes from an artisanal farm in Tai O. Palm-sized Spanish red prawns, and delectable cuts of beef calotte steak also impress guests who yearn for quality dining. With the exciting combination of cooking methods and choice of ingredients, the two chefs diligently present the vibrant and lively season through an enchanting collection of edible art.

Spring Dinner menu

3 courses | HK$988 per person – choice of one appetiser, one main course and one dessert; or two appetisers and one main course

4 courses | HK$1,288 per person – choice of two appetisers, one main course and one dessert

5 courses | HK$1,588 per person – choice of two appetisers, two main courses and one dessert *Wine pairing options are available.

Address: Level 56, Island Shangri-La, Pacific Place, Supreme Court Road, Central, Hong Kong 

Opening hours: Tuesday to Sunday – lunch 12 noon to 2:30 pm; dinner 6:30 pm – 10 pm

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