Like the legendary Pomerol appellation, the name Petrus has inspired awe in Hong Kong’s dining scene since the restaurant first opened in 1991. Today, the salon-like interiors are frozen in time, at odds perhaps with the futuristic skyline seen from 56 floors up—as well as the thoroughly contemporary and thought-provoking cooking of chef Uwe Opocensky and his team. Trompe l’oeil is a favourite technique of his, as seen in the Norwegian king crab with a faux shell of razor-thin potato, and jumbo-sized chocolate acorns filled with ice cream. Other dishes are presented simply but beautifully, like the French red mullet with baby artichoke, and the signature Spanish red prawn with garum. Needless to say, the gargantuan wine list offers everything you could think of.

Signature Dishes

• Spanish red prawn with garum
• Georges Bruck foie gras with figs, pecans and brioche
• French monkfish Wellington with sweetbread

Tatler Tip

Petrus offers vegetarian lunch and dinners menus at the apex of plant-based fine dining.