Staunton's Bar & Cafe, the new modern Mediterranean outlet, should open just after the Lunar New Year.
The menu for the two-storey restaurant has been kept short, sharp and focused on quality. Both floors will have their own kitchen and bar.
The first level will serve a simpler and snack-oriented menu, while the kitchen upstairs is geared towards lunch and dinner. A breakfast selection, including muesli, toast and pastries, will be served on weekends.
Cross-cultural wilderness The new fusion dishes at Wild Orchids have had some restaurateurs scratching their heads. In one of the more novel concepts, the Quarry Bay restaurant has blended the flavours of New Mexico with those of Asia, coming up with such combinations as Ahi tuna tartare with wasabi mayonnaise; lamb chops with apple pear mint chutney; ginger prawn salad with mango; tandoori salmon; and grilled seafood fried rice.
The menu is being served in conjunction with a Chilean wine promotion which runs until the end of January. Reservations on 2856-9848.
Group bets on stylish Italian Contrary to previous talk, the new venture from the Va Bene group is not serving a Sichuan menu but will concentrate on what they have done best - Italian. The high-style Bennissimo (meaning better than Bene) is scheduled to open in Lan Kwai Fong in the middle of the year.
'It will be Italian in theme and management, but we haven't decided on the food,' partner Pino Piano says.