Perla introduces seafood week

Perla introduces seafood week from November 21 to 26 and invites all to experience the winter edition of head chef Fabiano Palombini’s six-course Above The Sea degustation menu, inclusive of six expertly paired wines, available at HK$1,980 (originally HK$2,560).

The meal commences with cured striped jack, served with horseradish and green apple juice, complemented by Lallier, R.016, Brut, Champagne N.V. The next course, wild skate cheeks with stracciatella and cardoon broth, is paired with La Colombera, Timorasso, Colli Tortonesi 2020. For the third course, guests can savour Brittany blue lobster served with artichoke and rhubarb, matched with Vie di Romans, Dessimis, Pinot Grigio, Friuli Isonzo 2021.

The pasta course features chef Palombini’s signature dish, Virtù, a mix of short pasta and premium seafood, or spaghettone with cacio pepe, bottarga and Alba white truffle (+HK$780), both paired with Planeta, Chardonnay, Sicilia 2021. The main course features wild pink seabream with pumpkin, crosnes and vegetable jus, paired with Les Crêtes, Pinot Noro, Valle d’ Aosta 2022 or French pigeon served with seasonal mushroom, pigeon jus and Alba white truffle (+HK$880), paired with Ridolfi, Brunello di Montalcino 2017. The meal ends on a sweet note with a fig and grape cloud made of Italian meringue and cold-pressed grape juice, paired with Ca'd'Gal, Lumine, Moscato d'Asti 2021.

This discount is available for both lunch and dinner during seafood week. When making your reservation, be sure to quote “seafood Week” to enjoy the exclusive offer.