Seasonal celebrations with bistro classics at Somm

Embrace the season of gathering in the charming ambience of Somm, where shared laughter meets neo-bistro cooking shaped by culinary director Richard Ekkebus and chef de cuisine Jason Wolf. The menus highlight seasonal ingredients through dishes such as mutsubakani crab with périgord black winter truffle and Kin organic egg chawanmushi; binchotan-grilled carabinero served on puntalette with mascarpone, kabocha and pumpkin leaves; roasted Australian striploin with braised short rib, rainbow chard, bordelaise and bone marrow jus; and a festive gingerbread-spiced pain perdu with cold vin santo sabayon and William pear sorbet. This year, a three-course supper with 90-minute free-flow wines will also be available on New Year’s Eve and New Year’s Day.

Somm’s signature Sommkind of Brunch Experience will also be offered throughout the festive season, featuring seasonal sharing starters, a choice of main courses and desserts, and a 90-minute free-flow selection of sommelier-chosen beverages, including Champagne, sparkling wines, seasonal cocktails, fresh juices, coffee or tea, starting from HK$848 per person.