Table talk

PUBLISHED : Thursday, 26 April, 2012, 12:00am
UPDATED : Thursday, 26 April, 2012, 12:00am


Jeff Cook of Jackson Wine Estates in California will host a dinner on May 4 at the Steak House Winebar + Grill at the InterContinental Hotel in Tsim Sha Tsui. The four-course meal includes grilled Australian sirloin tri-tip and thermidor-style prawns served with the Stonestreet Alexander Valley Cabernet Sauvignon 2006 and the Verite Le Desir Sonoma County 2007 in magnum; and roasted mango with passion fruit and Sichuan pepper served with the Kendall-Jackson Late Harvest Monterey Chardonnay 2007. The dinner costs HK$1,488 plus 10 per cent. Bookings: 23132323

Anatoly Komm of Varvary restaurant in Moscow, which hit No48 on last year's San Pellegrino World's 50 Best Restaurants list, will be at the Landmark Mandarin Oriental in Central from May 7 to 9. The eight-course set dinners in the Tian and Di rooms feature modern Russian cuisine, with dishes such as hot borscht with foie gras (above); soup with langoustine, squid essence and crayfish; silver cod with peas and beans; and lamb with pepper sauce. The dinner is HK$2,388 plus 10 per cent; for a five-course wine pairing add HK$888 or with an eight-glass wine pairing add HK$1,288. Bookings: 21320066

Cafe Serena at the Hotel Nikko in Tsim Sha Tsui is featuring beef on its dinner buffet until the end of next month. The selection includes grilled US 1855 beef steak with garlic, capsicum and Japanese barbecue sauce; beef tataki (right); sumo nabe (beef and seafood hotpot); Thai-style beef salad with rice vermicelli; and braised oxtail with Thai red curry. The buffet is HK$428 plus 10 per cent (HK$308 for children) from Monday to Thursday, and HK$478 (HK$338 for children) Friday to Sunday and on public holidays. Bookings: 23134222

Kudos at the Crowne Plaza in Causeway Bay is serving salmon on the dinner buffet until the end of June. Guests can taste dishes of Alaskan wild salmon with tomato and grapefruit salsa; slow-cooked Tasmanian salmon with pumpkin gnocchi, goat's cheese and rocket; Norwegian organic salmon cured with vodka and coriander; and teriyaki salmon with miso aubergine and tempura beans. The buffet is HK$398 plus 10 per cent (HK$228 for children) from Monday to Thursday and HK$428 (HK$258 for children) from Friday to Sunday and on the eves and days of public holidays. Bookings: 39803000