Épure puts on ostentatious show for diners
French seasonal ingredients are highlight of executive chef Nicolas Boutin’s menus
Yabu Pushelberg’s ostentatious design includes a gold gilded screen door and bling décor with murals of forest scenes. There is also floor-to-ceiling windows overlooking the terrace.
Executive chef Nicolas Boutin, formerly at The Landmark Mandarin Oriental, oversees the kitchen, and his menus consist of French seasonal ingredients such as seared duck foie gras with Jerusalem artichoke and white button mushroom soup, baby spinach gnocchi.
For dinner, there is a choice of à la carte or tasting menus. The desserts are not to be missed with tempting Grand Marnier liquor soufflé with mandarin sorbet. There is an impressive range of vintage wines.
Shop 403, Level 4, Ocean Centre, Harbour City, Tsim Sha Tsui.
House-smoked salmon, faisselle cheese, lemon and vodka jelly
Seared duck foie gras, shaved and marinated pear, caramel jus
Vol au vent – flaky butter puff ring, langoustine, ‘petit bateau’ fish
Dishes on request
See more of 2018’s 100 Top Tables here