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Gourmet ‘Spring Blossom Wine Dinner’ Launched at ‘Pearl on the Peak’ An innovative pairing of gastronomy and fine wines….from Hong Kong’s most spectacular grandstand One of Australia’s premier chefs is presenting some of his favourite signature dishes, each perfectly paired with unique wines, against Hong Kong’s most spectacular backdrop of Victoria Harbour for a new gourmet ‘Spring Blossom wine dinner’ menu at Pearl on the Peak. A series of courses specially designed for the season, including amuse bouche, appetiser, two main courses, dessert and petits fours are on the special Spring menu created by award winning Australian chef, Geoff Lindsay. Priced at HK$980, the ‘Wine Dinner’ is paired with favourite wines and new discoveries from Hong Kong’s famous wine expert Lau Chi Sun, who is also Wine Consultant to m.a.x. concepts. The new menu which is to be launched on April 16, starts with an amuse bouche of Pearl Meat tartare, cornett of coconut, chilli and the restaurant’s signature dish of lime cured Pearl Meat with pomegranate, purple shiso and daikon sprouts, matched with Laurent Perrier. An appetiser of fennel and smoked salmon broth with King George whiting, stuffed zucchini flower, yabbies and baby heirloom tomatoes in a saffron broth with Cobram Estate Citron olive oil and lemon thyme, is then twinned with Moët Rosé. The first main course featuring seafood is ‘one side seared’ Yellow Fin tuna, sweet smoked fish salad with sunflower shoots galangal and kaffir lime, young coconut and coconut vinegar dressing, paired with Condrieu Guigal 2005 (Rhone Valley). The second main course of rare roast kangaroo fillet with golden and red beets, rainbow chard, Jerusalem artichoke crumble and horseradish cream is matched with Heathcote Estate Shiraz 2004 (Victoria, Australia). For dessert, bittersweet chocolate soufflé, coffee cream cigar and XO Cognac ice-cream, is followed by Petits Fours, including orange blossom marshmallow, rose water Turkish delight, strawberry fairy floss and blood orange jubes. “The menu features both refined luxury ingredients such as pearl meat and unusual classics like kangaroo,” said Geoff Lindsay, consultant chef to the m.a.x. concepts flagship restaurant. “I have chosen wine-friendly dishes representing the blossoming of spring with superb seasonal ingredients.” Geoff Lindsay describes his cuisine as “international and multicultural, layered with influences from all over the world, and spiced with a new frontier enthusiasm”. Lau Chi Sun added, “My wine selections were specifically chosen to compliment the flavours and spirit of Spring.” For those who prefer to enjoy the menu without wine, another option is available at HK$580. m.a.x. concepts has discounted their wine menu by 10% at all restaurants to celebrate the wine tax deduction policy. Catering for sophisticated palates, the restaurant’s focus is on fresh, great tasting local ingredients with the finest cuts of meat and fish from all four corners of the globe. Complimenting the exceptional cuisine is Pearl on the Peak’s spectacular 2700 view from the “peak” of Hong Kong, sweeping over Victoria Harbour on one side and the outlying islands on the other. The contemporary restaurant also has a sizeable outdoor terrace for alfresco dining. An extensive international wine selection is housed in two wine cellars from which diners can choose directly. Pearl on the Peak’s breathtaking design features include floor to ceiling glass walls, and a colour palate reflecting the hues of an oyster shell – a theme extending to the restaurant’s split-level layout, separated by a curve ending with circular booths and a string of pearl like dining tables. The restaurant lends itself to special occasions and has been designed to seat groups of all sizes including wedding banquets, birthday celebrations or business dinners. For reservations contact: (852) 2849 5123. (information provided by the pr company)
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