Menu - October

 

French Toast

* * *

Uni Gelee with Leeks & Caviar

* * *

Hamachi with Crispy Brioche & Jalapeno

* * *

5-Spiced Pork Belly Crudo, Endive Salad

Black Soubise

* * *

Maine Lobster with Curried Apples

* * *

Cream of Parmesan with Black Garlic & Jamon

* * *

Seared Balinese Duck Breast

Beet Root Marmalade & Kumquat

* * *

Rosella Sorbet with Cardamom

* * *

Seared Beef Hanger Steak with Bone Marrow Crust

Chickpeas & Baby Vegetables

or

Fillet of Halibut with Sea Asparagus

Creamed Potatoes

* * *

Signature ‘Jackson Pollock’ Dessert

 

1,080 HKD + 10% service charge

 

Chef: Cyrus So

Pastry Chef: Cat Chow

More Menus

Check out our Legendary Work

Food Art

Canapes

Past Events

 

Meet the Dream Team

Left Brain

Right Brain

Cyrus
Mr. Molecule

Louise
keeping it together

Cat
your dentist is gonna thank her!

Clown
keeping a straight face

Fat
no, he isn't!

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852-2580-0919

info@culinart.com

22B, Kwai Bo Industrial Building, 40 Wong Chuk Hang Road, Aberdeen

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