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OPIA Offers a Modern Touch to Traditional Christmas Fare
Quality Ingredients Sourced from Around the World A modern touch to traditional festive fare incorporating prime gourmet ingredients from around the world is on the menu at OPIA, the chic signature restaurant at JIA Hong Kong in Causeway Bay. Executive chef Dane Clouston has created three mouth-watering menus combining the best winter ingredients with prime meats and seafood for the end of year celebrations. OPIA serves a six-course ‘Festive Menu’ from December 3-30 for celebrations with friends, colleagues and clients alike. The menu is priced at HK$788+10% per person. The menu starts with a “Japanese-inspired” oyster shooter, followed by steamed quail dumpling with chilli jam and crispy sambal garnish. Seared scallops from Canada follow, served with shaved truffle, potato puree, fresh wasabi and crisp leek salad. A blood-orange and rocket sorbet introduces main course of either grass-fed eye fillet of beef from Australia with oxtail and morel pie with potato mash, or crispy-skin Arctic sea bass with a sweet prawn relish chive potato cake and beetroot cress. Dessert is strawberry Trifle with Pedro Ximenez jelly, vanilla sponge, cream custard and pistachio nuts praline, or alternatively Pyrenees brebis (sheep’s milk cheese) with black cherry relish. The OPIA Christmas Menu, served on December 24 and 25, is priced at HK$928+10% per person, or HK$788+10% (a 15% discount) for “early bird” bookings and includes a welcoming seasonal cocktail created by world-renowned mixologist Mark Ward. Again, it is introduced with a Japanese-style oyster shooter, and starts with demi tasse of white bean soup and peppered duck ravioli. Next up is foie gras parfait with bacon relish, coddled quails egg and shaved truffle, or poached Maine lobster and iceberg salad with saffron mayonnaise. A “cleanser” of spiced black cherry sorbet introduces main course of either Black Angus sirloin with sautéed Numeko mushrooms, crispy-skin sea bass with prawn-stuffed zucchini flowers, or pot-roasted turkey and wild turkey pie with green pea cassoulet. Dessert is home-made Christmas pudding with brandy sauce and vanilla ice cream, or strawberry trifle with Pedro Ximenez jelly, vanilla sponge cream custard and pistachio nuts praline. OPIA is known for its New Year’s Eve Party, not only for its sensational cuisine, but also the festive spirit of the night. The seven-course New Year’s Eve menu served on December 31 is priced at HK$1,288+10% per person – or discounted to HK$1,098 for “early bird” bookings”, and includes both a welcome cocktail and glass of champagne for the countdown to 2008. The premium end-of-year menu starts decadently with Japanese-style oyster shooter, tea-smoked ocean trout salad with chilli and trout caviar, seared scallop with Oscietre caviar, and seared foie gras with milk chocolate coffee syrup. A champagne sorbet cleanser introduces main course of either Kobe beef with a brioche toasty, slow-cooked hens egg and candied bacon lardoons, or sea bass with crab tortellini and butter poached crayfish tail, spiced bouillabaisse broth and creamed potatoes. Dessert is vanilla pannacotta with semi-dried strawberries, hazelnut praline, strawberry soup and rose fairy floss. About OPIA OPIA is designed by award-winning interior designer André Fu of Hong Kong architectural firm AFSO, a protégé of renowned architect John Pawson and designer of the homes of several celebrities in Hong Kong, including Michelle Yeoh’s. He has been described by Travel + Leisure, USA as the “Designer of the Moment” and by Wallpaper magazine as an “upcoming talent”. OPIA’s name comes from the Greek word meaning vision, relating to the visual delight of the restaurant’s lush colour palettes and rich textures. The interior décor is conceptualised to reflect the passion and sensuality of the cuisine through the use of colours and patterns of ripples and fish-scales. Two private dining rooms provide guests with a lavishly comfortable experience of OPIA’s warm yet contemporary feel. Since opening, OPIA has been recognized with a number of accolades: Best Restaurant of the Year in the SCMP/Harper’s Bazaar StyleAwards 2006; nominated Best New Restaurant in Wallpaper* magazine’s Judge’s Awards 2006; named among Condé Nast Traveler’s ‘Hot Tables 2006’, their annual listing of the world’s best new places to dine. OPIA has most recently received the honor of being named one of Hong Kong’s Best Restaurants 2007 by Hong Kong Tatler. OPIA is open Monday to Saturday from 6 pm for drinks in the Bar and for dinner from 7 pm with last food orders at 11 pm. DJ Ivan spins deep groove and nu-jazz (8 pm till late) on Wednesday nights; deep groove and nu-jazz (8-10 pm) and soulful, sexy and quality house tune (10 pm till 2am) on Friday and Saturday nights (Closed on Sunday). OPIA is located at 1st Floor, JIA Hong Kong, 1-5 Irving Street, Causeway Bay, Hong Kong. For reservations or enquiries, please call (852) 3196 9100 or check out more online at www.jiahongkong.com.
(information provided by the pr company)
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