Ample new eating choices await diners at The Peninsula Hong Kong this Spring, because the lodge’s acclaimed culinary workforce presents a group of attractive new menus that spotlight the flavours of the season.
Quintessentially Turkish breakfast at The Foyer
To coincide with the latest opening of The Peninsula Istanbul, its beautiful new property alongside the Bosphorus, The Peninsula has invited visitors in any respect its inns to pattern the artistry of Turkish delicacies. Since Türkiye is a rustic with a vibrant historical past, and a convention of culinary arts that gives an particularly attractive window into its tradition, by providing time-honoured Turkish sweets and dishes – each in its lodge eating places and as in-room facilities – The Peninsula goals to supply visitors a style of “All Issues Turkish.”
At The Peninsula Hong Kong, morning diners can benefit from the enchanting flavours of Istanbul on the lodge’s signature Foyer restaurant with a alternative of customary Turkish breakfast dishes: Cilbir, poached eggs served over a scrumptious garlicky yoghurt, and completed with olive oil and pink chilli flakes; or Menemen, slow-cooked eggs with a ragout of tomatoes, bell peppers, onions and garlic. Turkish breakfast set can be accessible at The Foyer, that includes Açma Poğaça with jam and honeycomb, Feta cheese with marinated olives, Dried fruits, Plain yoghurt with pomegranate seeds, Cucumbers and tomatoes, Citrus fruit salad, together with Turkish tea, espresso or The Peninsula’s tea assortment.
The Quintessentially Turkish Breakfast Menu is out there from now till 14th Might 2023, and is priced at HK$ 228* per dish and HK$ 368* per Turkish breakfast set.
Traditional dinner dance at The Foyer
Within the late Nineteen Twenties and Nineteen Thirties, The Peninsula Hong Kong’s repute for swish social gatherings and dances started to develop, which grew to become the venue of alternative for the town’s most glamorous dinner dances. These supremely refined social occasions have allowed generations of visitors to benefit from the pleasures of a wonderful meal accompanied by dancing to the music of a dwell band – whose repertoire contains Jazz, Swing, Latin, and fashionable hit songs.
On twenty seventh April 2023, The Peninsula Hong Kong will revive this pleasant custom by inviting all fun-loving visitors to placed on their dancing sneakers for a Traditional Dinner Dance within the lodge’s elegant Foyer restaurant.
The particular night’s menu will embrace dishes resembling Inexperienced pea risotto croquette with Bellota ham, pita bread, and white bonito taco, Tasmanian salmon a la plancha with white asparagus, cherry tomato and sauce vierge, Chargrilled Iberian pork pluma with candied apples and chickpea purée, and Floating island with strawberries and Madagascar vanilla sauce.
A night to not be missed, the Traditional Dinner Dance is priced at HK$ 2,188* per individual and reservations are required.
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Salon x Delamotte Champagne dinner at Gaddi’s
The Peninsula Hong Kong is delighted to current an unique one-night Champagne tasting dinner on the Michelin-starred French restaurant Gaddi’s in partnership with Salon and Delamotte.
On this particular night, tackle a culinary journey with Mr. Didier Depond, President of Salon and Delamotte, along with the lodge’s Chef Sommelier Marc Le Gallic, the place visitors will savour the unique, final classic launch by the Maison – Salon, Millésimé 2012. To accompany the Champagne, Chef de Delicacies Albin Gobil has crafted a connoisseur four-course menu to be paired with 5 Champagne: Delamotte Brut NV, Delamotte Blanc de Blancs NV, Salon 2012, Delamotte Blanc de Blancs 2014 and Delamotte Brut Rosé.
Accessible solely on twenty first April 2023, the Salon x Delamotte Champagne Dinner menu is priced at HK$ 2,888* per individual; reservations are required. For reservations and enquiries, please contact Gaddi’s by cellphone at +852 2696 6763, or e-mail at [email protected]
Calling all caviar connoisseurs
Company with a style for the finer issues in life – significantly caviar and Champagne – will discover themselves deliciously catered to this season at The Peninsula Hong Kong’s storied Michelin-starred French restaurant, Gaddi’s. Along with his new, meticulously curated four-course (lunch solely) and six-course menus, Chef de Delicacies Albin Gobil showcases beautiful caviars from varied elements of the world and every caviar might be served with its respective dish tableside in entrance of visitors. The decadent choices embrace a wonderful choice from France and China, resembling Caviar W3 Amur Beluga, Caviar Kaviari Kristal, Caviar Sturia Jasmin Osciètre 100%, Caviar Royal Membership Premium Baerii, Kaviari Caviar Pressé et Déshydraté, and La Maison Nordique Shadi.
The Caviar menu is out there from now till twenty ninth April 2023. The four-course lunch menu is priced at HK$ 2,488* per individual; the six-course menu at HK$ 3,188* per individual. Accompanying status Champagne pairings are priced at HK$ 1,288* per individual for the four-course menu and HK$1,688* per individual for six programs.
Conventional French Poularde en Vessie at Gaddi’s
Poularde en Vessie, a posh gastronomic dish whose roots in Escoffien French delicacies date again to the nineteenth century, actually interprets to “hen in a bladder.” It’s a conventional and distinctive cooking method by poaching a hen in a pig’s bladder, and the following steam permits the meat to be infused with the flavours of the opposite key substances: black truffles, white wine, and foie gras.
This traditional dish is given an beautiful modern interpretation this spring by Gaddi’s Chef de Delicacies Albin Gobil. Chef Gobil has chosen the easiest regionally farmed free-range hen for his preparation, which might be served tableside with the choice of a premium Champagne pairing.
The Poularde en Vessie menu is out there from 18th April to sixteenth Might 2023. Designed to be shared by a pair of diners, the menu is priced at HK$ 2,488* for 2.
Clos Fourtet wine dinner at Spring Moon
This spring, The Peninsula Hong Kong is delighted to current an unique one-night-only wine tasting dinner on the Michelin-starred Cantonese restaurant Spring Moon in partnership with Clos Fourtet.
Chinese language Delicacies Govt Chef Lam Yuk Ming has created a 6-course menu that includes his signature dishes with seasonal substances to enhance the wines chosen by Chef Sommelier Marc Le Gallic. Highlighted dishes embrace Wok-fried Kyushu hen with white asparagus and yellow fungus and Smoked noticed garoupa fillet in supreme soy with crispy beef slices, to be paired with probably the most iconic vintages from Clos Fourtet.
Accessible solely on third Might 2023, the Clos Fourtet Wine Dinner menu is priced at HK$ 2,288* per individual; reservations are required.
Second Wave Cocktails at Felix Lab
At The Peninsula Hong Kong’s stylish, top-floor restaurant, Felix, a brand new idea has been thrilling diners alongside the connoisseur delicacies and Victoria Harbour views: Felix Lab, a future-forward “cocktail laboratory” that embraces sustainability, creativity, and seasonality. Spearheaded by Head Mixologist François Cavelier, Felix Lab takes a culinary strategy to crafting drinks – which leads to uniquely scrumptious concoctions.
This spring, Felix Lab debuts a menu of recent “Evocative Citrus” choices: fragrant, citrus-based cocktails and mocktails – together with a Bergamot Martini, Rangpur Sonic, Etna Negroni, Cognac Menton, and non-alcoholic Calamansi Kombucha – that may be loved anytime, as aperitifs or as accompaniments to Felix’s fashionable Sunday Brunch.
“Evocative Citrus” concoctions are priced from HK$138* per glass.
Felix Sunday brunch
Amongst the culinary delights launched at Felix by newly appointed Chef de Delicacies Aurélie Altermaire is the spectacular new Felix Sunday Brunch menu, which diners can get pleasure from whereas overlooking the harbour and Hong Kong skyline. Starting with a number of sharing dishes together with seasonal oysters, Spanish octopus, and French foie gras, adopted by a number of delectable fundamental programs, the menu concludes with a finale of indulgent desserts.
Felix Sunday Brunch is out there each Sunday and is priced at HK$ 888* per individual. A alternative of free-flow beverage choices can be accessible at a further value.
White asparagus season at Chesa
Spring is the long-awaited season when The Peninsula Hong Kong’s charming Swiss restaurant, Chesa, spotlights the freshest white asparagus from Germany. A particular set menu that includes this star ingredient contains dishes resembling White asparagus served with Hollandaise sauce or baked with Parmesan and brown butter and White asparagus with hen oyster and morel ragout in golden puff pastry.
Chesa’s Inexperienced and White Asparagus menu is out there from 1st Might to thirtieth June 2023, and is priced at HK$ 928* per individual. Wine pairing can be accessible at HK$ 408* per individual for 2 glasses or HK$ 680* per individual for 3 glasses. Company may also obtain a particular Bündner Röteli as a memento, a traditional Swiss liquor made by The Peninsula Inns, Group Govt Chef Florian Trento and the Grande Dame’s Head Mixologist Francois Cavelier utilizing an historical secret recipe.
*Topic to 10% service cost