Ostentatious Épure on a mission to impress Hong Kong diners
Gold gilded screen door and bling décor includes murals of forest scenes, with floor-to-ceiling windows overlooking the terrace
The design by Yabu Pushelberg has ostentatious flair with its gilded screen door and busy bling décor, including murals of forest scenes. There are also floor-to-ceiling windows overlooking
Nicolas Boutin, former sous chef at The Landmark Mandarin Oriental, oversees the kitchen and, for dinner, there is a choice of à la carte or tasting menus of six or eight courses. The à la carte consists of classics such as Sologne pheasant with sunchoke mousseline and crunchy chestnut, and desserts such as Grand Marnier soufflé with Mandarin sorbet and seasonal artisan cheeses. There are four- or six-course tasting menus too with wine pairing.
Vol au vent flaky puff ring, lobster and French coast fish
White button mushroom soup with baby spinach gnocchi
Seared duck foie gras and beurré, hardy pear with caramel jus
Valet parking: yes
Vegetarian: On request
Private rooms: 1 room, 15 ppl
Shop 403, Level 4, Ocean Centre, Harbour City, Tsim Sha Tsui.
Mon-Fri: Noon - 2.30pm;
Daily: 6.30 -10.30pm;
Sat - Sun, PH: Noon - 3pm
See more of 2017’s 100 Top Tables here