The French restaurant at the ICC is launching a brand new collection of summer dishes with the season’s best harvest
Le 39V Focus
Created by esteemed chef Frederic Vardon, Le 39V is launching a new array of seasonal dishes prepared with the best seasonal produce from France, Japan, and Australia. The French establishment’s summer menu sees a newly crafted collection of dishes, namely New Caledonian prawn tartare paired with fennel cream and Hokkaido sea urchin, pan-seared A4 Japanese wagyu with roasted matsutake mushrooms, French blue lobster with cherries, green almonds and quinoa seed, multi-colour cauliflower variation with broccoli sponge cake, Medjool dates and curry oil, as well as pineapple confit with spicy rhum, lime Chantilly cream, coconut sorbet and caramelised puff pastry.
Le 39V, Shop A, 101/F, International Commerce Centre, 1 Austin Road West, West Kowloon, Hong Kong; +852 2977 5266