Two new menus out this week: first one’s from harborside resto Watermark (Shop L, Level P, Star Ferry, Central, 2167-7251), which is going steak and seafood-heavy and adding a whole bunch of trendy appetizers such as barramundi carpaccio and white bean cappuccino soup to the table. Diners can now also choose one of their internationally-sourced rib-eyes from Nebraska to Deneaux, or even Polish striploin for their hearty mains. But before the vegetarians start their boycott, Watermark also has a selection of veggie appetizers and pastas in the new menu to keep all patrons entertained.
And then there’s Cepage’s (23 Wing Fung St., Wan Chai, 2861-3030) summer tasting menu, concocted by chef de cuisine Sebastien Lepinoy. Side note: If you read my column a few months back, the last time I went to Cepage, I was delighted with the food but disappointed with the slow service. This time, on the chef’s invitation, I went back with a friend—and while we media types tend to be treated with special care on these occasions, I can say that I saw genuine improvement in the service, which I really appreciated as I felt the restaurant had taken its customer feedback to heart. The waiters were informed and attentive, and the food arrived at just the right pace. The cheese plate was more generous (maybe too generous—I couldn’t finish it all), aligning itself much better with its price tag. We had a mouthwatering meal of seafood and poultry that chef Lepinoy crafted especially for us. Anyway, back to the summer menu: I am in love with the burlat cherries with succulent pistachio cream, cherry jelly and pistachio financier cookies, which is a refreshingly innovative combination of fruit and nut that’s light enough to be enjoyed on a hot summer’s night. There are desserts made with wild strawberries, alphonso mangoes and French apricots to round out the $140 sweets menu. Finally, there’s also the seven-course summer tasting menu that includes succulent langoustines, scallops, sea urchin, quail and much more for $1,580. Offer ends August 31.