SATURDAY WINE BRUNCHCAVIAR(Supplement Charge of $ 388)

WINE PAIRING
erChampagne, Michel Reybier, Brut 1 Cru, France(Supplément Charge $ 388)

Imperial Oscietra Reserve (10g)This Premier Cru Brut Michel Reybier comprises a blend of Chardonnay(70%) and Pinot Noir (30%).
This champagne showcases a beautiful golden colour. The nose seduces withits minerality and fruity fragrances.
Full and lively, the palate delicately blends a fruity and subtle texture with
toasted aromas. The finish is persistent, with aromas of citrus and exoticfruits.

Served with Blinis, Crème Fraiche, Egg, Chives & Shallot
Royal Cristal (10g)Served with Blinis, Crème Fraiche, Egg, Chives & Shallot
Premium Baerii Rare (10g)Served with Blinis, Crème Fraiche, Egg, Chives & Shallot

APPETISERS

Domaine des Terres Dorées, Beaujolais Blanc, France

A Chardonnay from a warm site in Southern Beaujolais,
this Beaujolais Blanc is elegant and fresh.
Rivaling the Meyer Lemon notes and steely/stoney minerality of Chablis
with a long, clean finish.

Chef’s Oyster Selections (4pcs)

Served with Condiments
Smoked Ham Hock

Bacon Jam, Red Pepper, Toasted Sourdough
Kilikanoon, The Lackey Chardonnay, Australia

Seasonal Salad

A symphony of diverse and unique microclimates of Clare Valley terroir
masterfully composed, to deliver impeccable quality and style.
Well-rounded palate combining nectarine, cling peach and sweet melon
notes, perfectly balanced with crisp acidity in a long persistent finish.

Full English

Feta, Pickled Cucumber, Asparagus, Radish,
New Season’s Peas & Shoots

63°C Egg, Blood Pudding, Tomatoes,
Crispy Bacon, Fried Brioche, Caviar

SOUP

Hush Heath, Nannette’s English Rosé, Kent England

A blend of Pinot Meunier (50%), Pinot Noir (35%) & Chardonnay (15%)
from Kent in England.
The Chardonnay gives this wine a lovely, zippy freshness – making it feellight and dry on the palate.
Whilst the Pinots add beautiful summer fruit notes, with ripe red cherry,raspberry and strawberry all tempered by an aromatic herb.

Lobster BisqueBrandy, Tarragon Cream
French Onion

Gruyere Crouton
Soup

Pumpkin, Curried, Seeds

Cypress, Cabernet Sauvignon, Central Coast, California

MAIN COURSES

A blend of Cabernet Sauvignon (95%) & Petite Syrah (5%), the CypressVineyards Cabernet Sauvignon features a deep red color, with aromas ofblack plum and dark chocolate.
The palate is medium in weight with a juicy and soft finish.

Potato Purée, French Bean, Black Truffle Sauce(Supplement Charge of $ 198)

USDA Prime Beef Wellington

Sea TroutRomesco, Eggplant, Basil and Pine Nuts
Vallana Gattinara, Piedmont, Italy

A blend of Nebbiolo (100%). The wine is austere and elegant, with a largeand complex aroma, gentle and deep on the palate.
Gattinara is a Nebbiolo with a vocation for long and very long aging.
Gattinara may be the most esteemed appellation in the Alto Piemonte.

Lumachine

Char-grilled Radicchio, Creamed Cashew Nut Sauce
BeefWagyu, Potato Terrine, Golden Raisins, Snails

DESSERTS
Grilled Peach Melba
Muscat de Beaumes de Venise, Domaine Perrin, Rhône Valley, France

A blend of Muscat Blanc À Petit Grains, Muscat Blanc À Gros Grains.
Beautiful golden color, shiny and bright.
The nose is intense and complex with candied fruit enhanced by notes ofcitrus, exotic fruit, and flowers.
Great finesse, and a nice balance between sweetness and freshness.

Raspberries, Roasted Almond, Vanilla Ice CreamPoireHukambi 53% Namelaka, Sourdough Crisp, Cinnamon & Anise
Poached Pear, Smoked Vanilla Ice CreamBlack Forest Revisited

Chocolate Mousse, Kirsch Chantilly, Sour Cherries
Seasonal Fruit Platter

Raspberry Sorbet

3-COURSES $ 788 4-COURSES $ 888 PER ADULT FOOD ONLY

3-COURSES $ 488 PER CHILD FOOD ONLY (Aged 6 to 11 years)

3 GLASSES (100ML) EXCLUDING CHAMPAGNE $ 788
4 GLASSES (100ML) EXCLUDING CHAMPAGNE $ 888
PRICES ARE IN HONG KONG DOLLARS AND SUBJECT TO 10% SERVICE CHARGE

Dairy Free

Gluten Free

Nut Free

Vegetarian

SUNDAY ROAST
SNACKS
Yeast & Smoked Anchovy Bread Sticks, Sour Cream, Salmon Roe
French Toast Topped with Blue Crab, Lemon Dressing

APPETISERS
Seafood Platter

Lobster, Oysters, Langoustines, Alaskan King Crab, Blue Lip Mussels, Razor Clams
Lemon & Condiments(For Two , Supplement Charge of $ 588)

Steak Tartare

Chef’s Blue Lobster Cocktail

Grilled Sourdough, Caviar

Avocado, Gem Lettuce & Cocktail DressingBisqueHome Smoked Salmon

Blue Lobster, Cognac, Cream

Carved Tableside with Classic Condiments
Seasonal SaladFeta, Pickled Cucumber, Asparagus, Radish, New Season’s Peas & Shoots

EGG COURSE(Supplement Charge of $ 188)
Scrambled Japanese Organic Cage Free Egg

Lobster, Bacon Powder, Sour Cream, Caviar
63°C Japanese Organic Cage Free Egg

Brioche, Hollandaise, Black Truffle
Alaskan King Crab

Arnold Bennett, Marinated Salmon Roe

MAIN COURSESMSC Certified Whole Dover SoleUSDA Prime Rib Beef

Grilled or Meunière, Lemon Butter(Supplement Charge of $ 128)

Yorkshire Pudding, Red Wine Sauce,
Carved from ‘The Trolley’

Sea Trout
Romesco, Eggplant, Basil and Pine Nuts

Roasted Pyrenees Milk Fed Lamb LegLumachine
Chargrilled Radicchio, Creamed Cashew Nut Sauce

Caramelised Apple Gel, Pork Jus

Mint Jelly, Lamb Jus Gras

Dingley Dell Pork BellySIDES(Your Choice of Two Sides)
Roasted Agria Potatoes, Roasted Vegetables, Agria Potato Purée,
Sautéed Portobello Mushrooms, Creamed Spinach,
Hand Cut Chips, French Beans

DESSERT TROLLEY
Fresh Mixed Seasonal Berries
Toasted Nuts Chocolate Slabs
Assorted Chocolate Truffle
Green Tea & Yuzu Macaron
Fresh Strawberry Bowl
Mandarin Cheesecake
Assorted Sable Cookies
Chocolate Opera Cake
Mandarin Tiramisu
Lemon Madeleine
Victoria Cake
Hot Dessert by request:

Ice Cream & Sorbet by request:

Apple Crumble with Vanilla Ice Cream

Vanilla, Strawberry and Chocolate Ice Cream

Sticky Toffee Pudding with Salted Caramel Ice CreamRaspberry, Lemon and Cocoa Sorbet$ 888 PER ADULT FOOD ONLY
$ 488 PER CHILD FOOD ONLY (Aged 6 to 11 years)
TWO-HOURS FREE-FLOW BEVERAGE PACKAGE
R DE RUINART & SELECTED WINES $ 588
SELECTED WINES $ 348
SAICHO SPARKLING TEA $ 288
PRICES ARE IN HONG KONG DOLLARS AND SUBJECT TO 10% SERVICE CHARGE

Dairy Free

Gluten Free

Nut Free

Vegetarian