December is definitely the time to be merry, spending those precious moments with loved ones. Why not spend it at AVA Restaurant Slash Bar atop Hotel Panorama by Rhombus in Tsimshatsui, where Restaurant Chef Mike Boyle turns out one creative dish after another with equal parts of passion and appreciation of the Christmas spirit.

Experience AVA's Christmas dinner menu, "The Essence of Christmas", starting with Potato Croquette with Chive Crème Fraiche topped with caviar. The delicate potato croquette complemented with the tangy chive crème fraiche and caviar is the perfect way to start your evening.

Bringing a taste of winter to the table, there is the Confit Duck Leg with dijon scented brussels sprouts and puff pastry. Garnished with pomegranate seeds that light up the entire dish, the tender duck meat matches well with the perfectly cooked brussels sprouts, while the puff pastry brings buttery comfort to the dish.

Returning to traditional flavours, dine on roasted turkey with silky smooth butter potatoes, sage-giblet dressing, French beans and cranberry-cinnamon purée. This is then followed by Rhug Estate Rib Pave with black truffle potato gratin-smoked ham. Alternating layers of ham and potatoes are enriched by maple glazed carrots - the crunchy sweetness that reminds you of a great holiday feast.

Dining at AVA guarantees the element of culinary surprise, such is the case for ‘The Eggnog', where flaming eggnog is lit across a plate of ice cream, certainly a highlight of a celebratory meal. As a Christmas treat, AVA presents each diner with a ‘Bailey's Truffle' to take-away.

Fine dining is not always defined by the price tag. Instead, it's the prime quality of service, ambience, and the entire package of the dining experience that defines it all. AVA's New Year's Eve menu, "Luxury and Prestige" is going to put a new definition to fine dining, presenting luxury through the many exciting courses of the menu.

Chef Boyle loves the many elements that form a great dining experience, for example the set of French oysters prepared three ways. Through different methods of preparation, the oysters present different level of satisfaction, from flavours (tart, sweet), to textures (chewy, crunchy) to the feeling after (richness, creamy finish). It brings enjoyment to a whole new level.

For the 'Golden Mushroom Consommé', each diner is presented a dish of dry ingredients covered with a gossamer flake of gold leaf. As the gelatinous consommé is poured in, the gold leaf melts into liquid, spreading into the other ingredients transforming into a homogenous broth bursting with mushroom flavours in every sip.

The ‘Foie Gras' is served with four supporting ingredients; crispy walnuts, zucchini bread, sweet pear with vanilla and anise marshmallows, - an inspiring mix-and-match exercise for diners. Matching each element with a spoonful of foie gras brings a new experience to a conventional foie gras dish.

Chef Boyle demonstrates in some of his creations at AVA that back-to-basics is never to be overlooked as being bland - even the simplest combination of ingredients can bring out the basic beauty of a dish. The ‘Poached Boston Lobster' is exactly that - simple but never goes out of style, with an elegant black truffle emulsion that brings out the fresh sweetness of the lobster.

Another highlight is the ‘Roasted Medallion of Wagyu Beef' accentuated by chanterelle mushroom, bone marrow tortellini and red wine reduction. Finish off with a decadent chocolate orbe with clementine and salty caramel.

Dining aside, the spectacular 270-degree panoramic skyline view from AVA Restaurant Slash Bar on the 38^th floor is as breathtaking as the culinary experience at AVA. Both set menus come with a glass of Moët Champagne Cocktail so you can celebrate in style.

For reservations, please call (852) 3550 0262.