With winter in the air, Restaurant Petrus is ready to welcome diners to enjoy warming seasonal fare to keep the cold at bay. The transition from autumn to winter becomes a culinary spectacle with Chef Uwe Opocensky’s exquisite selection of the finest ingredients from the sea, the field and the forest with which he has created memorable dishes that comprise his dégustation and à la carte menus.
From his Winter Dinner and à la carte menus, Chef Uwe highly recommends Oysters from France served with diced apple jelly and glazed buttermilk, accompanied by sea cress and herbs, finished with a drizzle of herb oil and French Wild Turbot French with Celeriac and Horseradish, a line-caught fish, each weighing between 5 to 6 kg, from the coast of Brittany. The fish is grilled to perfection and served with a velouté made from oyster juice and Champagne. From his Field & Forest Menu, Onion Roscoff Tarte Tatin is a truly unique twist on a dessert, featuring caramelised Roscoff onions known for their natural sweetness, covered in puff pastry and accompanied by a sauce made from Comté cheese and truffle jus.
Dégustation Dinner Menu: 6 courses HK$2,288+ | 8 courses HK$2,988+
Wine Pairing: From HK$1,500 - $4,000 per 5 glasses