Asian influences lend fresh twist to classic French fare at Seasons by Olivier E

Chef Olivier Elzer brings a nuanced reinvention of contemporary French cuisine to the table at this smart but casual restaurant

PUBLISHED : Thursday, 16 March, 2017, 3:22pm
UPDATED : Thursday, 16 March, 2017, 3:22pm

Seasons offers a smart, casual ambience, with four areas named after the seasons and spread around an open kitchen.

Chef Olivier Elzer previously worked at Pierre and L’Atelier Joël Robuchon. Asian influences seep into his creations with subtle touches adding a kick to classic French fare in such dishes as grilled langoustine, Venere rice risotto with masala butter and stewed wild boar with black truffle, sweet potato foam and pepper sauce. Desserts include a lemon soufflé with calamansi ice cream and a selection of home-made ice creams and sorbets. There’s also an excellent cheese platter. Try the signature cocktails, and there is also an extensive wine list.

Signature dishes

Grilled Holstein rib-eye and shallots confit and red wine sauce

Grilled langoustine, risotto Venere and masala butter

Roasted yellow chicken with thyme and garlic butter

Overview

Valet parking: no

Vegetarian: Menu

View: yes

Corkage: HK$350+

Alfresco: yes

Private rooms: 2 rooms, 12 ppl

Contact details

308, 3/F, Lee Gardens Two,

28 Yun Ping Road,

Causeway Bay

2505 6228

Daily: Noon - 10.30pm

See more of 2017’s 100 Top Tables here