SPRING MENU ITEMS HK

SHRIMP COCKTAIL

spiced gulf shrimp, gin cocktail sauce

APPLE, PEAR & ENDIVE SALAD

Apple, pear & endive salad, white balsamic vinaigrette, candied walnuts, bleu cheese

CAESAR SALAD

caesar salad, garlic- herb croutons, parmesan frico

PAN ROASTED SHRIMP

Shrimp marinated in rub mix, pan roasted on a bed of creamy polenta and lemon butter mix, top it off with frisee tossed in salsa verde, garnished with chili oil

STEAK TARTARE

Pledmontese beef, pickled mustard seed, sous vide egg yolk, truffle caviar, dijon aioli

BURRATA AND HEIRLOOM TOMATO SALAD

Sliced heirloom tomatoes, basil vinagrette, green goddess, 2oz burrata cheese, pickled red onions, persian cucumbers, croutons, cherry tomatoes and radish

CAULIFLOWER STEAK

Roasted cauliflower steak, romesco sauce, lemon artichoke dressing, topped with a frisee

OYSTERS

name of the oysters and where they come from

HAMACHI CRUDO

Hamachi crudo, avocado, aji amarillo, chili oil, finished with pickled fresno peppers

OVEN ROASTED OCTOPUS

Roasted octopus, romescoa, chimichurri, pee wee potatoes, pickled peppers

LOBSTER RISOTTO

Parmesan truffle risotto, butter poached lobster tail

CRISPY PORK BELLY

Crispy pork belly served with chili glaze and apple-fennel slaw

BONE MARROW

Bone marrow served with short rib marmalade and toasted brioche

PAN-SEARED SCALLOPS

Pan seared scallops, pea puree, maitaki mushroom, crispy potato, citrus beurre blanc

SEARED FOI GRAS

Seared foi gras, red wine demi-glace, black pepper biscuit, strawberry chutney, almond crunch

BRAISED SHORT RIB

Braised short rib, creamy polenta, fried shallots, pearl onions, maitake mushrooms, garnished with pea tenrils

SPRING ONION SOUP

Spring onion soup with truffle lobster potato hash

ROASTED BRANZINO

Roasted branzino, fregola, tomato compote, grilled broccolini, salsa verde

CRISPY SKIN SALMON

Crispy skin salmon served on a bed of sauted corn, pepperonata and corn puree

BEEF WELLINGTON

Beef wellington, yukon gold potato puree, glazed baby root vegetables, red wine demi glace

JIDORI CHICKEN

Roasted jidori chicken breast with sauteed pee wee potatoes, artichokes, topped with olive-caper dressing, and finished with lemon butter sauce

9oz FILET MIGNON

9 oz grilled beef filet mignon served with charred shishito peppers and bearnaise sauce

16 OZ RIBEYE

16 oz grilled ribeye steak finished with compound butter and served with charred brocolini and peppercorn sauce

GRILLED AUSTRALIAN LAMB

Rack of lamb with BBQ rub, served on a bed of spring onions and glazed with chili, topped off with sugar snap peas

14 OZ DRY AGED NEW YORK STEAK

Brandt beef 30 day dry aged new york, shishito peppers, red wine demi glace

ASPARAGUS

Roasted asparagus topped with parmesan cheese, espelette pepper and lemon zest

BAKED MAC AND CHEESE

Baked macaroni and cheese, smoked gouda, prosciutto crumble

CORN

Roasted corn, jalapeno aoili, cotja cheese, lime zest, fresno peppers

POTATO PUREE

STICKY TOFFEE PUDDING

Sticky toffee pudding, sticky toffee sauce, brown butter ice cream

COCONUT THREE WAYS

Mango passion gelee, toasted cocnut, vegan coconut cake, coconut sorbet, passion fruit caramel, micro mint, lime zest

CHOCOLATE BROWNIE CHEESECAKE

BANOFEE TART

Vanilla tart shell filled with carmelized bananas and butterscotch pudding topped with vanilla white chocolate mouse and trident, garnished with crushed heath bar, salted caramel sauce and red chocolate crunch pearls