Peter Clarke, chef of the Vintners Bar and Grill in the Barossa Valley, will be guest chef at JW's California at the JW Marriott from September 18-27. His dishes are available a la carte or on a four-course lunch menu (HK$368 plus 10 per cent) or six-course dinner menu (HK$548, or HK$848 with the chef's Tin Shed wines). Clarke is also cooking for a seven-course wine-tasting dinner (HK$875) on September 27 that includes deep-fried terrine of veal sweetbreads and pigs trotter, served with the Tin Shed Three Vines MSG 2002, seared duck breast with pea puree and double-smoked bacon, paired with the Melting Pot Shiraz 2006, and braised ox cheek with horseradish skordalia, rare beef and watercress, paired with the Single Wire Shiraz 2002. Bookings: 2841 3889
The Mezzo Grill at the Regal Kowloon Hotel in Tsim Sha Tsui has a cowboy theme for its dinner special that starts on September 15 and runs until October 19. We doubt this is what cowboys eat when they're home on the range: US prime beef rib eye, grilled king prawns, Australian lamb chops, sea bass fillet and veal sausages. The Cowboy Dinner Party is HK$358 plus 10 per cent (HK$268 for children). Bookings: 2313 8778
If you're interested in the molecular gastronomy cooking trend, go to Portal Work & Play at the Langham Place in Mong Kok. From Monday to Wednesday until the end of the month, chefs will be making five molecular gastronomy dishes including melon caviar (above), saffron fettuccini with tomato water foam and frozen foie gras ice cream with chocolate soil. The dishes start at HK$28, or the five can be ordered for HK$158. Bookings: 3552 3231