Hugo’s executive sous chef Eric Taluy presents a new five-course tasting menu for autumn, available from now to the end of November. To start, the meal presents foie gras au torchon served with slices of toasted bread and soft sweet chestnut; shellfish mariniere, cooked with light seasoning to accentuate the sweetness of the clams and mussels from Brittany; and charcoal-grilled Mediterranean octopus, pan-seared king scallop with salsa verde and fig salad.

This is followed by a tender and juicy roasted venison loin which is slow-cooked, roasted and flash-seared before it is paired with sautéed mushrooms, butter spaetzle and a rich elderberry sauce. Guests may also opt for the selection of “Les Freres Marchand” artisan cheese or a classic apple tarte tatin that pairs perfectly with the homemade Williams pear sorbet.

The five-course tasting menu is priced at HK$1,288 per person. A wine pairing is also available for HK$768.

Click here for reservations. Terms and conditions apply. All prices are subject to a 10% service charge.