Sevva's Saturday Brunch

SEVVA has launched a unique Saturday a la carte brunch that runs from 12 noon through till 4pm.

The menu includes French Crêpes with Honeycomb Butter and Cinnamon Glazed Apple;, Whole Wheat Waffles with Berries N' Cream; Omelette with Crabmeat & Chives; Congee with Hand-Shredded Chicken, Century Eggs & Shiitake; Abalone & King Scallops with Sangmien tossed in Ginger & Scallions in Special al Dente Egg Noodles; Florentine Dosa, Scrambled Eggs with Wilted Spinach & Gruyère served with Spicy Tomato Chutney; and Lobster Crêpes, Fresh Boston Lobster Chunks in Thin Crêpes with Beurre Blanc Sauce.

Diners can enjoy being serenaded by Live Latin Pop Music by Dos Latinos and then choose from a number of complimentary activities going on throughout the afternoon, until sunset. Choose from joining Orlando Delphino for a spot of rhythm & salsa dancercise classes on the Terrace for an hour starting at 3pm. Or, from 2.30-4.30pm Master Samson CC Chan, renowned ‘Doctor of Chinese Metaphysics Studies' and ‘King of I-Ching Divination' will give a series of talks on HK's luck and financial predictions.

Zest Closing

Zest is closing its doors at the end of the month and as a thank you to customers is offering a 20 per cent discount.

Sha Tin 18 Opens

Chinese restaurant Sha Tin 18 (Hyatt Regency) has officially opened. The main focus of the menu will be on Cantonese cuisine with influences from Dongguan, complemented by signature dishes by chefs from Xian and Beijing. The restaurant features an outdoor terrace.

Also open is the hotel's Tin Tin Bar, that describes itself as "a neighbourhood gathering place and wine bar with contemporary design". 

Celebrity Chef Menu @ Tru

If you missed internationally-renowned chef, Didier Corlou (La Vertical in Hanoi) when he was in town never fear. The competent team at TRU are presenting his menu until 6 June. The menu is creative, inspired and uses unusual herbs and spices - a signature of Corlou.

Highlights from the degustation menu include Cucumber with Chilli Salt and Fried Squid Egg with Tamarind Sauce; Wild Prawn in Spring Roll with Young Leek and Vietnamese Special Herb; Flower Crab in "3 ways" -  Deep Fried, in Soup and Steamed - served with rice pancake flavoured with "Rau ram" herb; Roasted Crispy Pork Belly with a "Minorities Spices" Caramel; Casserole with Black Mushroom, Vegetables, Nuocmam and "5 Spices"; and "My Mother's Chocolate Cake" - Grand cru equatorial chocolate, half cooked with grated casia cinnamon.

Lumiere's 50% Off Lunch

Lumiere has introduced two new set lunch deals that represent a 50 per cent discount on normal prices. First up is a two course menu with a choice of appetiser (Shredded Chicken in Mild Chilli Sesame Cream with Tossed Flat Pea Noodle, Pork Slice Rolls with Garlic & Spicy Soya Sauce, and Pan-Seared Vegetarian Beancurd Sheet Roll) plus one signature main dish for only $160 per person. There is also a three course set lunch priced at $220 or a four course for $255. Or a six course tasting menu for only $400. Tables of four who choose the six course will also receive a bottle of wine and a buy-three-get-one-free price on lunch. 

The restaurant is also offering a set dinner, priced at $498 for two or $938 for four, plus a complimentary bottle of Deakin Estate, Cab Sav.

The special prices are available until the end of the month.

Vegetarian Kaiseki

Inagiku Japanese Restaurant at the Four Seasons Hotel now has a vegetarian kaiseki menu and a selection of chef's recommendations that are healthy and refreshing.

The genuine art of vegetarian kaiseki is expressed through its use of fresh, original ingredients, seasonal food, artful presentations, balanced harmony, carefully chosen tableware and accessories, dining ambience and perfect cooking techniques - as mastered by the restaurant's executive chef, Imai Masakazu. The six-course vegetarian kaiseki menu costs $580 per person and includes a fresh tomato salad, seasonal vegetables sushi, vegetable soup, grilled tofu with white asparagus, mushroom Inaniwa udon and seasonal fruits.

Chef Imai has also introduced seasonal ingredients to his new chef's recommendations menu. Flatfish, conger eel and mackerel are used in sashimi and sushi to take full advantage of their freshness and taste. Other items include hairy crabs from Hokkaido, Iwa oysters, abalone and Chef Imai's signature dish: Japanese Wagyu beef rice. As for seasonal vegetables, the menu includes simmered Kamo eggplant and salmon, tempura broad bean and beef roll with Ingen bean.

Gvsto's Set Lunch

Recently opened Italian all-day dining restaurant Gvsto serves a value-for-money set lunch. Light eaters can graze on the selection of salads and antipasti dishes and the extensive selection of desserts for only $150 per person. For an additional $20 you can add a pasta or pizza to your lunch; all pasta is handmade. Or for only $200 you can enjoy the appetiser/antipasti buffet, dessert buffet and a choice of fish or meat main.

The restaurant also does a cocktail hour from 5-7pm, serving complimentary Italian canapés.