Head chef of Chez Patrick is back, opening La Table de Patrick in Central

After closing Chez Patrick in Wan Chai, chef Patrick Goubier has returned to the fine-dining scene with (tel: 2541 1401) on the sixth floor of a nondescript building on Cochrane Street in Central.

The menu is limited so dishes can be prepared in a smaller kitchen and the minimalist dining area seats fewer than 30.

For starters, the baked fines de Claire oysters (HK$218) were plump and topped with salted cured fish roe, but arrived lukewarm. The house-made foie gras terrine can be ordered either smoked or delightfully layered with figs (HK$198), and is very rich in flavour.

The mains were also uneven. Organic salmon fillet topped with French caviar (HK$288) was just overcooked, although it was a healthy meal with quinoa risotto and watercress sauce. The roast rack of lamb (HK$248) was perfectly cooked to medium rare, and was tender and juicy, with creamy garlic sauce, anchovy polenta and zucchini.

Dessert was mixed berries with rhubarb jelly and Cointreau syrup (HK$98).

Another branch of has opened, this one at The Pulse in Repulse Bay (tel: 2351 3454). Apart from its much-loved cheese selection, the restaurant has also expanded its all-day menu with organic Thai quinoa salad, gluten-free organic tomato sauce and basil, as well as shrimp and chorizo jambalaya.