Dished up

PUBLISHED : Thursday, 06 December, 2007, 12:00am
UPDATED : Thursday, 06 December, 2007, 12:00am

Master sushi chef Tatsuya Hayashi from Roku Roku at Tokyo's Grand Hyatt is at Kaetsu at the Grand Hyatt in Wan Chai until December 12. His specialities are available a la carte and on set menus. The four-course set lunch costs HK$550 plus 10 per cent and includes chirashi sushi, fresh aosa seaweed with Hokkaido potato in red miso soup, and mixed dried persimmon and yuzu ice cream. The five-course dinner is HK$1,500 plus 10 per cent and consists of sushi and sashimi (including otoro, uni, salmon roe and gizzard shad), Australian lobster miso soup and three desserts (tofu creme brulee with mandarin orange jelly, apple tempura with citrus sauce, and chocolate fondant with tea sauce). Bookings: 2584 7088

Spoon by Alain Ducasse at the InterContinental in Tsim Sha Tsui is holding a class on cooking with black truffles on December 22. Students at the cooking and wine appreciation seminar will learn to make winter salad with grated truffle and truffle condiment, gratinated macaroni with black truffle, hot chocolate biscuit and walnut cookie. The class is HK$588 plus 10 per cent. Bookings: 2313 2256

Le Mer Brasserie in Central is serving a five-course wine pairing menu. It includes roasted quail with braised cabbage, pan-seared Canadian scallop and lentils du Puy, paired with the Waima Pinot Noir 2004 from New Zealand, and roasted venison saddle with juniper berry and rum jus and sweet potato mash, served with the Chateau Canterane 2004 from St Emilion. The wine dinner is HK$528 plus 10 per cent or HK$438 without wine. Bookings: 2523 0200

The Garden Terrace at the Renaissance Kowloon Hotel is featuring al fresco barbecue. The a la carte dishes include Australian lamb chop (above, HK$290), Tasmanian salmon fillet (left, HK$240), jumbo king prawns (HK$280), lobster tail and filet mignon (HK$380) and Australian Wagyu striploin Grade 8 (HK$480). Bookings: 2734 6690