Gaddi's 55th Anniversary Dinner

Gaddi's is celebrating its 55th birthday with a special gala dinner on 18 December, with a menu created around six wines from 1953, which will be served at the dinner. It took the team at Gaddi's a year to find suitable wines from the year the restaurant first opened. Two of the dishes from the six-course menu are Challonaise Duck with Marinated Goose Liver, Jerusalem Artichoke and Roasted Walnuts; and Slow Roasted Venison Loin, Winter Vegetables, Quince and Armagnac Sauce.

Guests attending the dinner will also receive a limited edition replica of the silk-embroidered China doll menu from 1953. The dinner is priced at $16,888 per person. To secure your place at this unique dinner call 2315 3171.

Baci's New Chef

Italian restaurant Baci has appointed Sebastiano Volpi as the new executive chef. The young chef has worked at several Michelin-starred restaurants in London and is originally from Sicily.

The chef has introduced a selection of new dishes to the menu including his signatures Three Way Goose Liver, Saffron Risotto with Meat Ragout, and Slow Cooked Chicken Legs, Cream Potatoes and Liver Pate Stuffed with Slow Cooked Onion. He has also introduced a complimentary amuse bouche for every dinner that will change weekly.

Les Amis Coming to HK

Singapore's award-winning French restaurant Les Amis is opening a sister restaurant in Hong Kong in mid-December in the Star Street area. Resident chef Thomas Mayr promises light and contemporary dishes, focusing on  ingredients which complement the local climate and palate. Director of Operations Randy See, voted Sommelier of the Year at the annual World Gourmet Summit for three consecutive years, will also be overseeing the team in Hong Kong.

With inspiration drawn from classic European architecture, the three-storey restaurant has been designed to be reminiscent of an 18th Century French villa.

Sake Pairing Menu

Chef Oshitanai Takaho of Unkai Japanese Cuisine has introduced  a seasonal sake pairing menu. Highlights from the menu include Grilled Abalone with Teriyaki Sauce paired with Umesyu, Tuna and Medium Grilled Spanish Mackerel Sashimi paired with Tamanohikari – Junmai Ginjyo, and Deep Fried Prawn, Sweet Potato and Pumpkin paired with Ichinokura – Junmaisyu.

Reinventing Pearl on the Peak

Pearl on the Peak's association with Aussie chef Geoff Lindsay has ended and now the new-look Pearl on the Peak is entering a “casual chic new era focusing on savory grills and succulent seafood dishes”.

Among the new seafood specialties are a Seafood Soup, Classic Seafood Platter (for two) and Pan-fried Crab Cake Boulevard. New appetisers include A5 Saga Wagyu Beef Tataki Salad, Iberian Ham with Rock Melon, and Parma Ham Thin Crust Pizza.

A new signature will be its grilled items including Saga Wagyu Sirloin, US Rib-Eye, Australian Baby Lamb Rack, Boston Lobster, and Norwegian Salmon.

A broader selection of wines by the glass is now available. A full review of the reinvented Pearl on the Peak will be posted on the website next week.

Japanese Winter Menu

MITAKE yakiniku has introduced a Hearty Winter menu with dishes designed to warm the body and the senses.

For example the  Yakiniku and Hot Pot Combo, featuring authentic Japanese hot pot and an array of grilled meat. Guests can enjoy 10% off when ordering the Yakiniku and Hot Pot Combo every Monday to Thursday night.

The “Shabu Shabu for Two” includes Black Pork Pot, U.S Beef Pot, Australian Wagyu Beef Pot and Seafood Pot, each hot pot set is served with appetiser, assorted vegetables, udon and dessert.

Chinese Christmas Eve

If you would prefer Chinese cuisine on Christmas Eve Cuisine Cuisine is offering an ‘Oriental Touch’ menu. The eight-course set dinner reflects the “Best of Canton” in Hong Kong. The menu includes Braised Shark’s Fin with Steamed Crab Claws on Creamy Egg White, Braised Whole Abalone on Fresh Mushroom and Vegetable, Sauteed Prawns with ‘Bi Lou Chun’ Tea, and Stir-fried Diced Angus Beef Tenderloin with Crispy Garlic.

Take Home Turkey

For those of you wanting to entertain over the holiday period but don't have much time, or for those without an oven, Main St Deli has introduced a  Turkey Takeaway menu. Priced from $888 for a turkey only to $1,888 for a combo (ideal for 16 to 20 people) with cream of roasted pumpkin soup with pistachios, roasted US Tom turkey with all the trimmings, and choice of pumpkin pie or pecan pie.