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February 7, 2010
Listing 32 events.
An Early Valentine's @ Langham
With this year’s Valentine’s Day falling over Chinese New Year, The Langham has decided to bring celebrations forward by one week. From 7-14 February each of following restaurants will be offering a Valentine’s inspired menu.
The Bostonian: Old school romance is on the menu in The Bostonian. Executive Chef Mark Bannon continues the romance with an aphrodisiacal six-course menu, featuring dishes such as: Langham smoked salmon, foie gras parfait and black truffle dusted John Dory.
Main St. Deli: Those looking for a more relaxed Valentine’s Day will be well suited to Main St. Deli. Famed for serving serious portions, in a relaxed New York style diner, the special Valentine’s four-course menu features cream of asparagus soup, a choice of roast veal or mustard and dill baked sea bass and to follow, a sweet treat, pink dessert platter.
T’ang Court: Steps up to impress your date with its super-indulgent eight-course menu. Featuring dishes such as sautéed and golden-fried scallops, Inaniwa noodles with crab meat in fish broth and baked sago pudding with lotus seed paste.
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Feb
07
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Feb
14
Starts on: 07.02.2010
Ends On: 14.02.2010
- Boston Restaurant
- Main Street Deli
- T'ang Court 唐閣
A French Kiss
The Pawn’s Valentine menu has been designed to help create an evening filled with romance and affection. Diners ordering from the special menu at the Dining Room on the evening of 14 February, will be served the French Kiss (vodka, raspberry and orange liqueur and topped off with cream) - a welcome drink to sweetly start off the evening. Those wishing to dance the night away can shuffle their feet to the Living Room where a DJ will be spinning romantic beats from 7pm to 11pm.
The Valentine’s five-course menu for two includes Welcome Champagne, Asparagus Cappuccino with hand-picked crab, Pan seared foie gras, Warm poached salmon with caviar and cucumber, Beef tenderloin with truffles and red wine, and Chocolate hazelnut torte with English custard ice cream and is priced at $888 per couple.
For those celebrating Chinese New Year instead of Valentine’s, The Pawn’s Valentine menu is also available every night from 6-21 February.
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Feb
06
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Feb
21
Starts on: 06.02.2010
Ends On: 21.02.2010
- Pawn, The
Kurobuta Pork Dinner
La Brasserie is presenting a 7-course Japanese Kurobuta Pork Set Dinner. The feast starts with a hot appetiser of Home-made Kurobuta Nürnberger Sausages, with Truffle Mash, Red Wine Onion, and Sweet Mustard; followed by Crispy Roasted Baby Pig and Madeira Wine Braised Pork Cheek with Apple Puree and Confit Garlic. In between the richness of the Kurobuta meat, Chilled Red Cabbage Soup with Grilled Berkshire Pancetta and Crème Fraiche. For the main event, Grilled Kurobuta Pork Chop and Braised Bacon, Pomegranate, Pine Nut Relish and Malabar Black Pepper Sauce; Roasted Kurobuta Pork Tenderloin with Organic Mushrooms, Artisan Ravioli and Truffle Cream Sauce; and Sliced Braised Pork Knuckle with Parsley Root Puree, Caramelise Beetroot, and Honey Glazed Roasted Parsnip. For dessert, Green Apple Mousse, Frozen Nougat and Manuka Honey Chips.
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Feb
05
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Mar
04
Starts on: 05.02.2010
Ends On: 04.03.2010
- La Brasserie
Wagyu and Foie Gras
Cafe Marco presents succulent Wagyu beef and foie gras dishes as the main highlights of its selection of international specialty dishes. Available for dinner daily, the delicacies offered under the a la carte menu includes Wagyu Carpaccio with Foie Gras Mousse and Truffle Oil; Foie Gras and Potato Terrine with Seared Wagyu Cubes; Wok-fried Wagyu Beef and Foie Gras with Sesame Salt and Chives; Wagyu Beef Hamburg with Foie Gras and Mushroom Jus; and Wagyu Beef and Foie Gras Fried Rice.
Complementing the exquisite treats is a variety of over 80 dishes from Cafe Marco’s dinner buffet counters for your dining pleasure. Start with refreshing appetisers such as Shrimp Cocktail with Basil and Mango; Seared Salmon with Citrus Dressing; Bean Curd with Sea Urchin; and Golden-Fried Bean Curd with Smoked Oysters and Sour Cream. For the main event, sample the Nicoise Style Sea Perch with Black Olives, Green Beans, Cherry Tomatoes and Anchovy; Roasted Lamb Loin in Red Wine and Cinnamon; Steamed Salmon Fillet in Clam Broth; Stuffed Squid with Shrimp Mousse and Mushroom in Red Wine Tomato Sauce; Pan-fried Beef Fillet with Shallot and Baked Pork Rib with Preserved Bean Curd Sauce. Also gracing the buffet counters are berry desserts such as Raspberry and Osmanthus Gelee; Lime Passion Fruit Tart with Blackberries; and Vanilla Rice Pudding with Mixed Berry Compote.
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Feb
01
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Feb
28
Starts on: 01.02.2010
Ends On: 28.02.2010
- Café Marco
Dine and Win
Staunton's, Scirocco, SOHO 8 and Yorkshire Pudding
When you dine at Staunton’s Group during February, you have the chance to enter and win a luxury round trip for two to The Sarojin, Phuket, winner of ‘World Luxury Romantic Hotel 2009’ at the World Luxury Hotel Awards. To enter, simply spend $500 or more at any of the Staunton’s Group venues and leave your details with your server. Winners will be notified via email at the end of the campaign.
Also from 12-14th enjoy a four course Valentine's meal at Scirocco, SOHO 8 and Yorkshire Pudding for $388/person, a glass of champagne and a special gift for the lady.
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01
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Starts on: 01.02.2010
Ends On: 28.02.2010
- Scirocco
- SOHO 8
- Stauntons Wine Bar & Café
- Yorkshire Pudding
Love-olutionary
On Valentine's Day, Santa Lucia offers a five-course dining experience with two complimentary flutes of Ayala champagne. Included on the menu is King Crab Meat in Champagne Jelly served with Avocado Mousse and Caviar, Pan-Roasted Berkshire Pork Loin Chilean Sea Bass & BBQ Eel Roulade, and Flourless Chocolate Cake with Banana Cream Puree and Vodka Orange.
The restaurant has also arranged for the latest Bluetooth-enabled Polaroid POGO instant Mobile Printer to be on the table, so that you can print out the photos as your personal keepsake. Additionally, a version of ‘Stupid Cupid’, with his polaroid camera will be visiting with guests, so that you can take a memorable snapshot…choose a frame and voila. Lastly, there are an array of surprises waiting: A personalised Valentine’s Card with your photo and personalised message, Your love message will be projected on a screen at the restaurant, Your names to be on your dessert, and a chance to win a one night complimentary stay at Hotel Panorama by Rhombus and a Polaroid POGO instant Mobile Printer.
Love-olutionary is available at $1,688 per couple on Valentine’s Day and during the entire month of February there will be a special Valentine’s menu at $1,288 per couple, which includes a For Him & For Her Spa Voucher sponsored by Modern Beauty worth up to $1,600.
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Feb
01
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28
Starts on: 01.02.2010
Ends On: 28.02.2010
- Santa Lucia Restaurant & Sky Bar
Gourmet CNY
To celebrate CNY the master chefs of Cuisine Cuisine have prepared gourmet Chinese New Year menus, a sumptuous fireworks menu and prestigious puddings that are perfect for ushering in an abundant Year of the Tiger!
The two special menus - Spring Dinner ($8,888 for 12 persons) and Fortune Dinner ($9,888 for 12 persons), offers Chinese cuisine interpreted with either a traditional or a modern twist and is available until the end of the month.
On 15 February enjoy the fireworks and dine on an array of seasonal and hearty dishes. The Chinese New Year set dinner is priced at $838 per person (minimum 2 persons).
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Starts on: 01.02.2010
Ends On: 28.02.2010
- Cuisine Cuisine at ifc
All-You-Can-Eat Dim Sum
To celebrate the 1st anniversary of the hotel, Sha Tin 18 will offer “all-you-can-eat” dim sum breakfast on weekends and Public Holidays in February and March. For $150 per adult ($75 per child), guests may sample more than 35 kinds of Cantonese dim sum, such as Steamed pork dumplings; Barbecued pork buns and spring rolls with plum sauce.
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Feb
01
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30
Starts on: 01.02.2010
Ends On: 30.03.2010
- Sha Tin 18
CNY Specialities
Coffee Mill is featuring time-honoured Chinese New Year specialty dishes as part of its buffet. Highlights include Smoked Fish with Tofu Bean; Crispy Fish Salad; Five-spice Duck Tongue; Spicy Noodle Salad; Jellyfish Salad; Spicy Pig’s Ear; Braise Pork Belly in Chilli Oil; Cantonese Crispy White Bait Salad; Crispy Pork Belly; and Soya Chicken. Plus Char-grilled Tiger Prawns; Clay Pot Baked Crab with Soya Wine and Vermicelli; Sea Cucumber, Goose Web, Oyster Sauce and Green Vegetable; and Bird’s Nest Soup with Crabmeat, Shredded Chicken Chinese Mushroom, Bean Sprout and Green Shallot.
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Starts on: 01.02.2010
Ends On: 28.02.2010
- Coffee Mill
Bollywood Nights
Due to an overwhelming demand to serve more authentic Indian specialties, McSorley’s Ale House in Hong Kong and Macau has brought in award winning Indian Guest Chef, Dahn Singh from the famed Curry House Indian Restaurant. The pub will all be serving such delicacies such as ‘Mulligatawny Shorba Soup’, those amazing ‘Samosas’ and ‘Maccchi/Murgh Tikka’ and more! It has We also partnered with King Fisher Beer from India and have a wide range of Indian beers on hand. The pubs will also be serving the classic ‘Dhang Lassi’, there will also be the Bombay’s Daiquiri made with the Old Monks Indian Military dark rum.
You can expect to see our staff in colourful Indian Sari’s, shiny Indian bangles, as well as you will experience the best of Bollywood classic films on the big screen. Classic and contemporary Indian music will also be blended into the music playlists of the pubs. There will also be complimentary henna-tattoos by ‘Sara Mush’ visit from 7pm-10pm on 30 Jan (Macau), 6 Feb (Discovery Bay) 13 Feb (Soho) and 27 Feb (Discovery Bay – Gala Party)
Lastly, a ‘Fancy Dress Indian Gala Party; at McSorley’s Discovery Bay pub will bring in the best Indian DJ’s to support. All are welcome on 27 February in their most colourful saris to dance the night away; prizes will also be on offer.
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27
Starts on: 30.01.2010
Ends On: 27.02.2010
- McSorley's
- McSorley's Ale House
Dine and Win
To celebrate Valentine's Day the Eaton Hotel Hong Kong is offering a chance to win prizes for anyone who dines in any of its three main restaurants during the promotion period. Prizes include a helicopter ride over Hong Kong harbour, dinner for two in any of our restaurants with matching wines, and one night accommodation in a deluxe room for two with full room service breakfast.
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Jan
26
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Feb
14
Starts on: 26.01.2010
Ends On: 14.02.2010
- Yagura
- Yat Tung Heen
French Aperitif Thursdays
The Lounge has introduced a French Apéritif promotion. Premium French wines, beer, cocktails and a snack buffet are available from 6:30-9:30pm every Thursday. French bites include cheese, seafood stews, duck confit, escargots, cr?pes, rillettes, salads, and more. You can also indulge in two choices of oyster from France at a very special price: $20 oyster for Arcachon “Speciale”, and $29 per piece for Belon 000.
Complement the buffet with eight select red and white wines, as well as eight cocktails. Guests can enjoy an unlimited access to the buffet as well one glass of alcoholic drink for $198 per person. Premium French Wines range from $58 to $88 by the glass and from $288 to $690 by the bottle.
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Jan
21
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30
Starts on: 21.01.2010
Ends On: 30.04.2010
- Lounge at JW Marriott Hotel, The
Chocolate Trail
Harbour City has launched a Chocolate Trail promotion showcasing worldwide chocolate culture, including a chocolate art exhibition. For more details http://www.harbourcity.com.hk/whatshot.php?ss=36&id=412
Harbour City is also the home to a variety of celebrated chocolate brands from around the world including Agnès b. DÉLICES, COVA Pasticceria – Confetteria, Debailleul, GODIVA Chocolatier, Jean-Paul Hévin Chocolatier, Leonidas, Patchi, and ROYCE.
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21
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14
Starts on: 21.01.2010
Ends On: 14.03.2010
Nabe Hot Pot
Keep warm this winter with traditional "Nabe" hot pot dishes at NOBU. Best shared with friends and family, these Japanese "one pot" dishes are designed make you feel warm both inside and out. Dishes on offer are Clam Akamiso Nabe (Seasonal Clams, Baby Akagai, Enoki Mushrooms, Japanese Leeks & Nameko Mushrooms in Clam & Red Miso Soup); Hokusetsu Sakekasu Nabe (Salmon, Mochi, Shrimp, Clams Shijimi & Seasonal Vegetables in Sakekasu Miso Soup); Kiritanpo Nabe (Chicken, Rice Cakes & Seasonal Japanese Vegetables in Chicken & Soy Sauce Soup); Lobster Miso Nabe (Tofu, Asparagus, Tomato & Japanese Mushrooms in Lobster & Korean Miso Soup); Nabe Ceviche (Mixed Seafood, Tomatoes, Onions, Jalapeno Chilli & Kaki in Bonito & Ceviche Soup); Spicy Sukiyaki Style Nabe (Wagyu Beef, Hakusai, Shirataki & Seasonal Japanese Vegetables in Sweet Onion Soy Sauce Soup); and Tonyu Nabe (Japanese Sliced Pork Loin, Japanese Leeks, Tofu & Baby Seasonal Vegetables in Soy Milk & Pork Soup).
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20
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13
Starts on: 20.01.2010
Ends On: 13.02.2010
- NOBU
Select a Crab
Select your favourite crab variety among the worldwide selection available at Yamm's all-you-can-eat dinner buffet, from Alaskan Queen Crab; Japanese Zuwaigani Crab; Canadian Brown Crab to local Red Crab. A string of Japanese crab dishes including Crab Paste Sushi with Caviar; Soft Shell Crab Tempura with Sushi Nori; Red Crab Cake Teppanyaki with Shrimp Roe; and Sautéed Fresh Crab with Garlic Sauce. Available daily except for the CNY holidays.
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16
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Starts on: 16.01.2010
Ends On: 28.02.2010
- Yamm
Black Truffles
Chef Vittorio Lucariello of Angelini has come up with a four-course Norcia black truffle set dinner menu. The set dinner, with each course fused with Norcia black truffle, features Hand-cut Beef Tartar with Egg Yolk and Artichoke; Home-made Garganelli with Leeks and Porcini Mushrooms; a main course of either Scampi wrapped with Potato, Tropea Onion and Foie Gras or Roasted Milk-fed Veal Cheek on Mashed Pumpkin; and Hazelnut Chocolate Sponge with Rice Ricotta Cheese Custard.
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Jan
15
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14
Starts on: 15.01.2010
Ends On: 14.02.2010
- Angelini
Chocolate Delights
Lobby Lounge makes use of dark and white chocolate to present a weekend chocolate-theme dessert tea buffet from 9 January to 28 February. Highlights of include Chocolate Cream Brulee; Chocolate Chip Cheese Cake; White Chocolate Coconut Cake; Chocolate Éclair and Chocolate Pavlova. “Chocolate Fantasy Tea Buffet” is priced at $138 per adult and $88 per child (aged 3-11) on Saturday and Sunday.
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Jan
09
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28
Starts on: 09.01.2010
Ends On: 28.02.2010
- Lobby Lounge (Renaissance Kowloon Hotel)
Seafood Buffet
Patio Coffee Shop is present an array of delicate seafood dishes from 4 January to 28 February. Highlights of the dinner buffet include Pan-fried Sea Bass with Mango Salsa, Devil Prawns, Fried Oyster Pan Cake and Baked Eel with Teriyaki Sauce. An array of freshly cooked local retrospective delicacies such as Hong Kong Style Trolley Noodles are also ready to stimulate your palate. For seafoodholics indulge in a wide selection of US Oysters, Japanese Crab Legs, Fresh Crabs, Tiger Prawns, Island Whelk, New Zealand Mussels and more. There is also an array of Sashimi, Sushi, and traditional Indian Curry.
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04
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28
Starts on: 04.01.2010
Ends On: 28.02.2010
- Patio (Renaissance Kowloon Hotel)
Vintage Chocolate
The Lobby Lounge presents an afternoon tea buffet featuring a medley of vintage couverture chocolate savouries and desserts every Saturday, Sunday and public holiday. With different menus every month, guests can indulge in a lavish spread of chocolate delicacies such as Chocolate Bon Bons; Grands Crus Chocolate Cone and Tart; Caraibe Chocolate in Glass; Tropilia Chocolate Cake; Gran Couva Chocolate Tea Cake; and Miniature Extra Bitter Chocolate Cake. Priced at $198 per adult and $158 per child, the afternoon tea buffet is available from 1 to 5 pm.
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02
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30
Starts on: 02.01.2010
Ends On: 30.04.2010
- Lobby Lounge @ Kowloon Shangri-La
Prawn Extravaganza
Bistro on the Mile is ready to kick off the New Year with a Prawn Extravaganza promotion. With prawns taking centre stage on the buffet tables at dinner, they will feature in a variety of cuisine styles including Chinese, Thai, Indian, Japanese, and Western style. Sautéed mantis prawn with spicy salt, stir-fried prawn in tamarind sauce, prawn tikka, sweet shrimp sushi, grilled king prawn and lobster bisque are just some of a handful of the seafood options offered on a rotational basis.
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02
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Starts on: 02.01.2010
Ends On: 28.02.2010
- Bistro on the Mile
Japanese & Whiskey Pairing Menu
From award-winning whisky distiller The Glenlivet and Japanese restaurant Inagiku at the Four Seasons comes a dinner menu conceived by chef Imai Masakazu, Sommelier Creash Wong, and The Glenlivet Brand Ambassador Darren Hosie – The Glenlivet Whisky Dinner. From January through mid-February, a five-course meal will be matched with a variety of vintages.
Beginning with sashimi and The Glenlivet 15 year, a full palate of ripe mango, cinnamon and white pepper offers a balance to the freshest seafood. Grilled scallop with mixed mushroom in soya sauce is paired with The Glenlivet 12 year, which combines tropic fruit flavours and a floral aroma. A third course features simmered duck meat with mustard sauce, highlighted by The Glenlivet 21 year, which is opulent and mature with a sweet taste and a touch of hot paprika. A variety of light tempura is complemented by the 18-year, a symphony of concentrated fruit, spiced orange and light vanilla notes. And to finish off the meal is Japanese Atago pear and chocolate millefeuille, which gives a blend of exquisite flavours and subtle nuances from start to finish.
The dinner is priced at $1,200pp and bookings need to be made three days in advance.
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Starts on: 01.01.2010
Ends On: 15.02.2010
- Inagiku
Dynasty Pairing
In celebration of its 30th anniversary and 5th year as a listed company, winemaker Dynasty Fine Wines Group Limited, is partnering up with Chinese restaurant, Dynasty at the Renaissance Harbour View Hotel Hong Kong, to offer food and wine aficionados a dinner tasting menu throughout January and February.
The “Dynasty Wine & Gourmet Tasting Menu” is priced at $5,800 per table of six and includes nine courses, each served with a specially selected Dynasty wine or vintage to best complement. The menu has been designed to incorporate luxurious ingredients, taking traditional dishes and giving them extra wow factor. To start, is Braised shark’s fin with Chinese cabbage in a mini clay pot and Braised whole abalone & goose webs with vegetable, paired with Dynasty Medium Dry White, N.V. Among the dishes that follow is a selection of traditional Cantonese home-made specialties including light and fresh Sautéed garoupa fillet & fresh lily bulbs with black bean sauce, and Poached spinach with mini wontons in supreme soup. Both are paired with Dynasty Chardonnay Reserve, 2006.
Stronger flavoured dishes like Roasted baby pigeon and Stir-fried diced Angus beef tenderloin are paired with Dynasty Cabernet Sauvignon Reserve (Royal Selection), 2006. The menu ends within closed with Stewed noodles with dried shrimp roe in abalone sauce and Deep-fried egg fritters; and rounded off with a dessert of Deep-fried egg fritters and Sweetened almond cream with egg white.
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Starts on: 01.01.2010
Ends On: 28.02.2010
- Dynasty 滿福樓 (Closed)
Seasonal Menu
Featuring the seasonal Kanburi and Sawara as the protagonists, Chef Sato at Nagomi (Harbour Grand Hong Kong) has specially created an eight-course set dinner menu showcasing the elaborate uses of Kanburi and Sawara. From Braised Kanburi with Radish, Kanburi Sushi, to Sawara Sashimi, Braised Sawara, “Kanburi stores fats inside the body during the winter time, the juicy flesh makes it a perfect reason to indulge in to start a new year” said Chef Sato.
Guests could also choose to savour the authentic Japanese Shabu Shabu, with the menu including Monkfish Liver Sashimi, Japanese Sea Bream and Wagyu Beef from Australia. The set menu is priced at $938 per person.
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Starts on: 01.01.2010
Ends On: 28.02.2010
Blue Lobsters
Le 188 Restaurant & Lounge is serving French blue lobster and Australian lobster throughout January and February. Executive chef Jeno Friedl has prepared six dishes, including French Blue Lobster with Tomato Jelly, Micro Herbs Green Pea, Seared Australian Main Lobster with Beluga Lentils, Morel Mushroom and Jerusalem Artichoke.
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- Le 188° Restaurant & Lounge
Romagno Dinner
Gvsto kicks off the 2010 with a Romagno Dinner created by new executive chef Danilo Morri, in which he showcases some of his regional specialties from Romagna. In addition, Gvsto offers an option for couples seeking to celebrate Valentine's Day, the Italian way.
The Romagna Dinner is priced at $298, for four-courses. Diners begin the meal with fresh tuna tartar, followed by mixed seafood risotto. Skewers of prawn and calamari are served for secondi, while a selection of mini desserts completes the meal. The menu is available throughout January.
On 14 and 27 February (Chinese Valentine's Day), Gvsto is offering a menu priced at $588 per couple. The three-course dinner includes octopus salad with potato and mixed fruit and citrus sauce, followed by eggplant lasagne with buffalo mozzarella and pesto. Tropical valentine's mousse is served for dessert. Early bird diners who leave before 8pm receive an additional 20% off their meal.
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Starts on: 01.01.2010
Ends On: 27.02.2010
- GVSTO Patisseria Ristorante (Closed)
Spring Dinner
Ring in 2010 OVOlogue's Spring Dinner menu featuring new dishes for a new year. On the menu: hokkaido king crab meat & scallop superb soup, OVOlogue heritage bowl, stir fried prawns with mixed bell pepper, deep fried ide with pine nut in hawthorn vinegar sauce, crispy roasted chicken in fermented rice wine (half), steamed angled loofah wrap by beacon, stir fried rice cake in XO sauce, and dessert platter (red bean pudding with osmanthus & gold foil, petite sesame balls with melting chocolate, cream jelly with grapefruit, sage & mango). The menu is priced at $498 per person, min. 4 persons.
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Starts on: 01.01.2010
Ends On: 14.03.2010
- OVOlogue
Win a Trip to Tokyo
TAKU has introduced a late-night Asahi Yakitori Bar, with two sticks for only $30. Available every Friday and Saturday from 10:30pm until late. And, from now until 31 March, guests will have a chance to win a trip to Tokyo to experience the blossom of Sakura and an exclusive visit to Asahi Breweries. With the launch of Asahi Yakitori Bar, TAKU has created three new yakitori delights - Beef Short Ribs, Glazed Eggplant, and Cherry Tomato with Bacon, to pair with the draft Asahi Super Dry ($49 a pint).
Other yakitori include Chicken, “Butterfly” Chicken Wings, Glazed Minced Chicken with Shiso, Asparagus Wrapped in Pork, Shitake Mushrooms, Ginko Nuts, Japanese Shishito Peppers, and Glazed Tofu.
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Starts on: 12.12.2009
Ends On: 31.03.2010
- TAKU Japanese Cuisine
Creative Festive Packages
Celebrate the festive season with 798 unit & co with its range of festive offers.
PARTY-TO-GO
Available year round
For parties on your own premises, the PARTY-TO-GO MENU with of over enticing canapés, cheese & charcuterie platters, traditional whole roasts to scrumptious cakes. Premise catering with chefs is also available. For details, call 2506 0611, email catering@798unit.com or visit us at www.798unit.com.
PARTY WITH 798 UNIT & CO.
1 December – 13 February
FEAST is a unique concept designed specially for group parties. Experience dining in a truly traditional feast setting: a long-table, candles, mounds of food, waiters parading with trays of whole roasts, pourings of wine. The menu concept is like a typical Chinese banquet, where a pre-ordered set menu for the entire table is served sharing-style, course by course. Charge per person $450+10%
CHRISTMAS WITH 798 UNIT & CO.
24-31 December
X’mas Eve Dinner Menu
6.00 – 8.30 pm $399+10% per person
8.45 pm – late $450+10% per person
Prix Fixe Dinner Menu
25-31 December
2-courses $238+10% per person
3-courses $288 +10% per person
To stimulate your appetite the Christmas Eve menu is below.
Christmas Eve Menu
Teasers
Cherry Plum Tomato in white wine gelee
Seared Scallop on a crispy potato cake
Truffled Duck Liver Pate
Swordfish Belly pistachio-crusted
Warming Up
Crab Souffle & Lobster Bisque
Here Comes the Meat
choice of
Barbary Duck Breast & Duck Liver
vanilla pear compote, bitter chocolate sauce & oven-roasted potatoes
or
Champagne Risotto of Maine Lobster, Salmon Roe & Fava Beans
or
Australian Wagyu Beef
cannellini beans purée, roasted fig & fig-brandy sauce
X’mas Light Up
Bombe Alaska
raspberry sorbet, cherry, mini meringue, smothered in fresh cream and more meringue, passionfruit coulis flambéed at your table
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Starts on: 01.12.2009
Ends On: 13.02.2010
- 798 Unit & Co. (New York Bistro) (Gastropub Unit)
- 798 Unit & Co. (New York Bistro)
