Pierre Gagnaire will be at his restaurant Pierre at the Mandarin Oriental Hotel in Central. Photo: Paul Yeung

Hong Kong menu specials: Pierre Gagnaire in town, riesling wine tasting and St Emilion dinner

Enjoy Kushu nanko plums at Sagano, a Bordeaux grand cru wine dinner at the Mira hotel, 150 rieslings from 20 producers, and a visit from the French master

From June 6-11, chef Pierre Gagnaire returns to his restaurant, Pierre, at the Mandarin Oriental hotel in Central. The chef will be showcasing a five-course meal (HK$1,998 plus 10 per cent) that can be paired with fine French wines (an additional HK$1,500 plus 10 per cent). The meal includes see-through ravioli with fresh almonds, a carrot reduction, frosted melon cubes, watermelon and pineapple, paired with the Domaine de la Vougeraie Vougeot Premier Cru Le Clos Blanc de Vougeot 2001; and roasted duck foie gras with abalone and red mullet, served with the Chateau Duhart Milon 4eme Grand Cru Classe 1990. Bookings: 2825 4001

Sagano’s stewed fat greenling with plum meat.

Until the end of June, Sagano restaurant at the New World Millennium Hong Kong hotel in Tsim Sha Tsui is serving a Kushu nanko plum set dinner for HK$1,250 plus 10 per cent. Available nightly, the dinner includes stewed nanko plum with white wine jelly; stewed fat greenling with plum meat; grilled sea bream with plum sauce; cold plum-flavoured noodles; and plum wine sherbet. Bookings: 2313 4215

Grilled sea bream with plum sauce at Sagano.

On June 2, guests can taste more than 150 German rieslings from 20 producers at the riesling wine event at the Renaissance Harbour View Hotel in Wan Chai. The event takes place from 6pm to10pm and costs HK$250 if booked in advance (HK$280 at the door) for wine only, or HK$450 (HK$480 at the door) for wine and food. Bookings:

The interior of Whisk at the Mira hotel.

Also on June 2 is the Chateau La Dominique St Emilion grand cru wine dinner at Whisk at the Mira hotel in Tsim Sha Tsui. Bruno Grandclement, the executive chef of the chateau’s restaurant, La Terrasse Rouge, will cook for the five-course dinner, which includes confit of duck liver with delicate strawberry and rhubarb jelly and Parisian brioche, served with the Chateau La Dominique 2010; and roasted veal medallion with seasonal vegetables and Perigueux sauce paired with the Chateau La Dominique 2003. The wine dinner is HK$1,080 plus 10 per cent. The same dinner – without wine – is available for the same price the following night, or for an additional HK$360 for a three glass pairing. (Obviously, it’s more economical to visit the night before.) Bookings: 2315 5999