Cover Caviar (Photo: courtesy of Restaurant Petrus)
Caviar (Photo: courtesy of Restaurant Petrus)
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Restaurant Petrus
As Hong Kong steps into summer, Restaurant Petrus is matching this momentum with a series of menus tailored to the season
This summer, Restaruant Petrus is honouring the season’s rhythm with lunch and dinner menus that spotlight summer ingredients and flavours, accompanied by refreshing glasses of Krug Champagne. Crafted with a blend of wines from multiple years, the Grande Cuvée delivers Krug's signature richness and complexity with precision. For those seeking to pair their meal with a touch of covetedness, the 2011 vintage is also available by the bottle and by the glass.
The summer dinner menu features two stand out dishes that embodies the bright colours, refreshing tastes and jovialisty of the season: the caviar Maison Kaviar is paired with Noitmoutier potato and Vin Jaune white wine, a combination that balances ocean umami with earthiness and tang; meanwhile, the blood pigeon with apricot and almond balances the richness of the blood sauce with the sweetness of stone fruits.
Above Pigeon (Photo: courtesy of Restaurant Petrus)
Above Bouillabaisse (Photo: courtesy of Restaurant Petrus)
Pigeon (Photo: courtesy of Restaurant Petrus)
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The summer lunch menu is equally thoughtful. The mid-day affair highlights fresh Atlantic cod with asparagus and white wine, a light seasonal creation that satisfies without being overwhelming. For dessert, Restaurant Petrus presents a sophisticated take on French toast with a croissant dough, paired with apricot, pear and vanilla.
The dinner menu is priced from HK$1,988 per person for five courses and HK$2,788 per person for eight courses. The lunch menu is priced from HK$588 for two courses (starter and main), HK$688 for three courses (starter, main and dessert) and HK$788 for four courses (two starters, one main, one dessert). Reserve a table online through Restaurant Petrus’ website.
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