This spring, chef Uwe Opocensky and Bjoern Alexander of Island Shangri-La’s Petrus are launching a new seasonal menu with a strong focus on organic produce harvested in spring. The new series of dishes, on the three- to five-course dinner menus will be the chefs’ tribute to meticulous French techniques and progressive approach to premium ingredients. Highlights in the new spring menu include N25 caviar with egg and Japanese asparagus; George Bruck foie gras with pumpkin seeds; Aveyron lamb with Tai O asparagus; and barbecued pineapple with smoked caramel and vanilla. Petrus’ new spring dinner menus are available now, priced from HK$988 per person. Reservations are strongly recommended.
Petrus Welcomes Spring With New Organic Menu
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