Table Talk

John Kolasa, director of Chateau Rauzan-Segla and Chateau Canon in Bordeaux, will host a wine dinner on May 27 at Spoon by Alain Ducasse at the InterContinental Hong Kong in Tsim Sha Tsui. The cost is HK$1,588 plus 10 per cent, and includes steamed duck foie gras from the Landes with spiced cherry condiment and toasted brioche, paired with Chateau Canon 2005; and milk-fed lamb from the Pyrenees with sauteed spring vegetables, served with Chateau Rauzan-Segla 2000. Bookings: 2313 2256

One Harbour Road at the Grand Hyatt in Wan Chai is featuring abalone until the end of the month. The menu has marinated sliced South African abalone on ice with chilli-soy sauce; pan-fried Dalian abalone (below) with spring onions and garlic; and stewed abalone with bean curd and preserved chilli vegetables in a clay bowl. Bookings: 2584 7722

The JW Marriott hotel in Admiralty has a menu of foie gras dishes being served at the Marriott Cafe and JW's California until May 27. At JW's, the menu includes duck foie gras ravioli with beef oxtail consomme; caramelised foie gras mille-feuille with smoked eel, green apple and onion marmalade; and pan-seared duck foie gras with white asparagus. At the cafe, the foie gras is on the dinner buffet, with foie gras, mango and cucumber maki roll; and Rougie foie gras with blackcurrant Madeira sauce. The buffet is HK$560 plus 10 per cent (HK$380 for children) Monday to Thursday and HK$610 (HK$430 for children) Friday to Sunday. Bookings: 2810 8366

Zeffirino Ristorante in Causeway Bay is serving the cuisine of Trentino Alto Adige until May 30. The dishes are available ? la carte or as a six-course set dinner (HK$688 plus 10 per cent, HK$938 with wine pairings), with home-made spinach lasagne, and a main course of salmon fillet au gratin with tomatoes or baked veal fillet with smoked bacon, savoy cabbage and Lagrein red wine jus. Bookings: 2837 1799

H One at the IFC Mall in Central is featuring charcoal-grilled steak on its menu until May 30. Diners can taste beef from the US, Australia and Japan, including Australian wagyu M9 sirloin (below); wagyu bone-in rib-eye; USDA prime porterhouse; and chateaubriand. Bookings: 2805 0638