Table talk
Grissini at the Grand Hyatt in Wan Chai is featuring Mediterranean seafood on a menu that's available until the end of the month. The choices include swordfish carpaccio with sun-dried tomatoes and extra virgin olive caviar (below); and roasted Mediterranean blue lobster with sauteed spinach and lobster sauce. Bookings: 2584 7722
The Sheraton Hotel in Tsim Sha Tsui will hold a dinner tonight pairing the wines of Domaine de la Vougeraie with Chinese food at the Celestial Court restaurant. Dishes such as seared US diver scallops with foie gras and egg white; steamed Pacific silver cod with Yunnan termine mushrooms and wok-fried wagyu beef cubes with spicy salt and garlic chips will be paired with wines that include Gevrey-Chambertin Les Evocelles 2009, Vougeot 1er Cru Les Cras 2005, and Charmes-Chambertin Grand Cru Les Mazoyeres 2009. The dinner is HK$1,388 plus 10 per cent. Bookings: 2369 1111
Stefano Maggini of Tenuta Sette Ponti will host a wine dinner tomorrow at the Harbour Grill at the Harbour Grand Kowloon in Hung Hom. The five-course dinner features duck confit with savoy cabbage, stewed lentils and pancetta with the Tenuta Sette Ponti Poggio Al Lupo Maremma IGT 2005, and roasted black Angus tenderloin with juniper berry sauce with the winery's Oreno IGT 2008 and 2007 vintages. The dinner is HK$820 plus 10 per cent. Bookings: 2621 3188
David Hawksworth of the Hawksworth restaurant in Vancouver, Canada, will be guest chef at Sevva in Central from March 21-30. The chef's creations will be available as a set lunch (HK$480 plus 10 per cent) and set dinner (HK$1,500). Guests can try dishes such as slow-cooked Canadian short ribs with carrot jalapeno puree, crunchy rice and Asian pear; and roasted sablefish with Dungeness crab, pea tendrils and pine mushroom consomme. Bookings: 2537 1388
The House of Tang restaurant at the Metropark Hotel in Kowloon is serving Shanxi cuisine until the end of April. Dishes include smoked bean curd marinated in soya sauce; Qinzhou-style yellow rice and seafood soup; braised river carp with pork belly, dried chilli, ginger and spring onion; and saut?ed fresh shrimp with cat-ear shaped pasta (above left). Bookings: 2760 3628
