Table talk

Pino Lavarra, chef of Tosca restaurant at the Ritz-Carlton in Kowloon, has created a six-course caviar menu available from now until October 6, and again from November 14 to December 23. Dishes include potato focaccia with mimosa egg, white sturgeon caviar, gold leaf and lemon sour cream; Mediterranean prawn carpaccio with rice crackers, Da Vinci Adriatic caviar and sea foam; and poached lobster tail with chervil root purée, baby salad leaves and Royal Oscietra caviar sauce (pictured). The dinner is HK$3,000 plus 10 per cent. Bookings: 2263 2270

Grissini at the Grand Hyatt in Wan Chai is featuring dishes made with seasonal porcini mushrooms. The a la carte selection includes baked whole porcini with rosemary and taggiasca olive oil; beef and porcini carpaccio with parmigiano (pictured); and pan-fried scallops with marinated porcini and leek cream. Bookings: 2584 7722

To celebrate the 50th anniversary of the Mandarin Oriental in Central, chef Pierre Gagnaire will be at the hotel's Pierre restaurant from October 12-19 to cook his version of dishes from 1963. The dishes, available as a seven-course dinner (HK$1,963 plus 10 per cent) and four-course lunch (HK$1,063 plus 10 per cent) include Nantua pike quenelle; Grenoble-style sole fillet; and roasted rack of lamb Maxim's. The menu is available until October 26. Bookings: 2825 4001

Hugh Davies, second-generation owner of Schramsberg Vineyards in Calistoga, California, will host a dinner on October 8 at Unkai restaurant at the Sheraton in Tsim Sha Tsui. It was the Schramsberg Blanc de Blancs 1969 that US President Richard Nixon used to toast Chinese Premier Zhou Enlai at the historic state dinner in 1972. The Unkai dinner is HK$1,488 plus 10 per cent and includes sashimi paired with the Schramsberg Brut Rosé Méthode Traditionnelle 2008; grilled taraba crab and oyster teriyaki sauce with the J Schram Méthode Traditionnelle Late Disgorgement 1997; and tilefish with butter sauce and Kagoshima wagyu beef with J Davies Cabernet Sauvignon Diamond Mountain 2006. Bookings: 2891 8181

L'altro restaurant in Central is featuring white truffle dishes, available a la carte or on an eight-course tasting menu for HK$3,388 plus 10 per cent. Guests can taste Hokkaido sea scallops with white sauce and white truffle foam; tagliolini with butter and white truffle (pictured); and dessert of Piedmont soil with exotic fruit and custard ice cream with white truffle powder. Bookings: 2555 9100

susan.jung@scmp.com