• Thu
  • Dec 25, 2014
  • Updated: 6:24pm

dished up

PUBLISHED : Friday, 22 October, 2004, 12:00am
UPDATED : Friday, 22 October, 2004, 12:00am

Le Bouche a Oreille restaurant on Wyndham Street is hosting 'Parisian nights' every Thursday, allowing diners to eat as much as they want of starters, main courses and desserts. The meal includes appetisers of French charcuterie (cold meats and terrines), goat cheese and salads, and five main courses of classic French dishes, such as bouillabaisse, blanquette de veau, daube Nicoise (beef with herbs, tomatoes, fennel, olives and wine), and navarin d'agneau (lamb stew with white wine, turnips and tomatoes). There's also an optional cheese course with a $35 supplement. The Parisian night dinners cost $250 plus 10 per cent. Inquiries: 2522 9200.


The Avenue at the Holiday Inn Golden Mile will have a wine dinner on October 28 featuring Veuve Clicquot champagnes. The four-course meal includes scallop tartare with parsley coulis, served with the Veuve Clicquot La Grand Dame 1995, roasted wood pigeon with crispy bacon, paired with the Veuve Clicquot Rose Reserve 1998, and for dessert, red berry soup with mascarpone sorbet, paired with the Demi-Sec NV. The dinner is $680 plus 10 per cent. Inquiries: 2315 1118.


Maurice Hennessy will host a dinner featuring his family's famous cognacs on October 28 at T'ang Court at the Langham Hotel in Tsim Sha Tsui. The nine-course dinner, served with Hennessy Private Reserve cognac, includes baked sliced lobster with mozzarella cheese, braised dried abalone, beche-de-mer (sea cucumber) and fish maw with seasonal vegetables, baked seafood rice in crab shell, and fried glutinous dumplings filled with bananas. The dinner is $980 plus 10 per cent. Inquiries: 2375 1133 ext 2250.


The Phoenix restaurant in Central is featuring Greek cuisine until Sunday. Dishes include mezze platter, vegetarian moussaka, garlic-marinated leg of lamb and baklava with whipped cream. It's $170 plus 10 per cent for two courses and $225 for three. Inquiries: 2546 2110.


susan.jung@scmp.com


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