Swiss treats, truffles and Pierre Gagnaire: Hong Kong menu specials

Swiss farmhouse dishes at Hugo’s, black-truffle-centred delights at DiVino and La Table, and a new Sunday brunch menu at Pierre are this week’s menu highlights

PUBLISHED : Wednesday, 04 January, 2017, 5:00pm
UPDATED : Wednesday, 04 January, 2017, 5:00pm

Hugo’s at the Hyatt Regency in Tsim Sha Tsui is serving Swiss farmhouse dishes until the end of February. On the menu are dishes of marinated tete de veau salad with red garden radish, sugar peas, sourdough and buttermilk dressing; pan-seared European perch fillet with tomato caper chutney, saucisson vaudois tortellini, crisp onion, leek and Dezaley foam; and Maggia pepper-rubbed roe deer loin with capuns, forest mushrooms, glazed pear and mulled wine-scented game sauce. Bookings: 3721 7733

The DiVino restaurant group is featuring seasonal black truffles until the end of March. At DiVino in Central, the dishes include seared ahi tuna with light carrot cream, roasted baby carrots and winter black truffle; and potato gnocchi with buffalo milk butter and microplaned black truffle.

Bookings: 2167 8883

DiVino Patio in Wan Chai has dishes of Albese beef carpaccio with black truffle, wild rocket salad and castelmagno cheese; and acquarello risotto with taleggio and Norcia truffle shavings. Bookings: 2877 3552

The selection at Spasso in Tsim Sha Tsui includes crown of diver scallop with Norcia truffle, baby cress, Cervia sea salt and Amalfi lemon zest; and house-made porcini tagliatelle with raschera DOP cheese fondue and truffle brumale vitt. Bookings: 2730 8027

Legendary chef Pierre Gagnaire has created a new brunch menu that is available every Sunday starting January 15 at Pierre restaurant at the Mandarin Oriental in Central. The meal begins with 10 sharing starters; a choice of five main courses (including grilled rib-eye with buckwheat galette and rocket; and salt cod brandade with cucumber) and then a choice of 13 desserts. The brunch is HK$688 plus 10 per cent. Bookings: 2825 4001

La Table restaurant at the New World Millennium in Tsim Sha Tsui is serving black truffles and wild mushrooms until the end of February. Dishes include Boston lobster salad with seared foie gras and grilled porcini; 60-degree Celsius slow-cooked Japanese egg with soft polenta and raw button mushroom crudité with black truffle oil; Australian Rangers Valley prime porterhouse T-bone steak with truffled mashed potato, grilled porcini and morel jus; and beef carpaccio with porcini, chanterelles and parmesan cheese sauce. Bookings: 2313 4221