Chef Uwe Opocensky presents a Classic Escoffier Weekend Lunch Menu, inspired by the timeless, classic and traditional gastronomic French cuisine immortalised by Chef Auguste Escoffier, whose recipes and techniques from the late 19th and early 20th centuries continue to remain highly influential today. Two highlights of this meticulously curated menu include Classic Onion Soup, prepared using Roscoff and Japanese onions for a sweeter flavour, enriched with a beautiful beef consommé. Instead of the classic cheese crouton, we serve a crispy Parmesan tuile. As classic as it gets, our Dover sole (1 kg) is cooked on the bone with butter, capers, parsley, and lemon. It’s served off the bone alongside wilted organic spinach and butter confit new potatoes from Jersey.
2 courses (Appetiser/Dessert + Main) HK$588+ | 3 courses (Starter + Main + Dessert) HK$788+
Served on Saturdays and Sundays only.