• Fri
  • Oct 24, 2014
  • Updated: 2:47am

Table talk

PUBLISHED : Thursday, 22 March, 2012, 12:00am
UPDATED : Thursday, 22 March, 2012, 12:00am
 

Robert Comte, owner of Domaine de la Truffiere in Burgundy, will host a dinner at the Entourage restaurant in Central on March 28. The five-course menu includes seared turbot with a roasted tiger prawn and mussel emulsion with the winery's Corton-Charlemagne Grand Cru 2009 in magnum; and pan-fried honey duck breast with rosemary and pine nut jus paired with Vosne-Romanee Vieilles Vignes 2008. The dinner is HK$688. Bookings: 2559 8281

Vivien Gay of the Silver Oak winery in California will host a dinner at the Steak House Winebar and Grill at the InterContinental in Tsim Sha Tsui. The dinner on March 29 is HK$1,488 plus 10 per cent and includes char-roasted US striploin with truffled mashed potatoes, served with Silver Oak Napa Valley Cabernet Sauvignon vintages 2007 and 2006. Bookings: 2313 2323

Yunyan restaurant in Tsim Sha Tsui is offering Sichuan beef dishes until the end of the month. Guests can taste braised beef brisket with Sichuan chilli rich broth; sliced beef tendon and jellyfish with green anise peppercorn oil; and marinated sinew beef cubes with preserved chilli lemon juice (far left). Bookings: 2375 0800

Man Ho restaurant at the JW Marriott hotel in Admiralty is featuring the cuisine of Shunde in a promotion until the end of the month. Dishes include shrimp, scallop, lily bulbs and cashews cooked with fresh milk; braised whole carp with minced fish; and pan-fried fish head with garlic and shallots. Bookings: 2810 8366

Les Celebrites restaurant at the Hotel Nikko in Tsim Sha Tsui is serving Cedar River Farms beef and Rougie foie gras until the end of the month. The a la carte options include grilled prime sirloin with sweet corn pudding, mushroom ragout and Bordelaise sauce; pan-fried beef tenderloin and Spanish red king prawn with crushed potatoes; and foie gras delight (left), which has black truffle and foie gras terrine with peach compote, foie gras creme br?lee and foie gras ice cream with puff pastry. These dishes are also available with a supplement on the semi-buffet dinner (HK$548). Bookings: 2313 4221

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