A decade ago when our owner chef, Sandy Keung, began her chef's journey, geography was not of concern. The goal was simply to cook food that she loves and to create a place where people connect and share experiences. Dishes created are purely reflective of her unique cultural background and authentic to her personal experiences as a typhical Hong Konger.

十年前，當我們的主廚 Sandy Keung 開始她的廚師生涯時，國家或地理料理並不是考慮因素。目標只是烹飪她喜愛的食物菜餚，並創造一個人們交流和分享經驗的地方。十年來所創作的菜餚完全反映了她獨特的文化背景，並真實地反映了她作為典型香港人的個人經歷。

Autumn Cuisine

Autumn signifies the end of Summer. Weather changes from humid and hot slowly to cold and dry. TCM principles believe that it is important to nourish one's lungs during Autumn season. Following traditions, we should eat shoot in Spring, squashes in Summer, fruits and leaves in Autumn and finally roots in Winter. The best seasonal food to eat during Autumn are lung nourishing fruits such as pears, peaches, apples, etc., neutral meat and white colored food. Chinese almonds, honey, lotus seeds are great for nourishing the lungs and suppressing coughs. Food with sour flavor is also good for the Autumn. When we nourish our body in Autumn, it is important to not over heat our lungs and body. Our maintenance of wellbeing should focus on nourishing the “yin” energy and dryness created from the weather; moisturizing the lungs and producing body fluid.

秋天料理

秋天的到來意味著夏天的結束。天氣從濕熱緩慢變為寒冷乾燥。中醫相信立秋養生先養肺。從前民間有說: 春吃芽、夏吃瓜、秋吃果、冬吃根。二十四節氣立秋起宜「少吃瓜，多吃果」，多吃潤燥的果，如梨、桃、蘋果、蓮霧等、肉、白色食物。南北杏仁、蜂蜜、蓮子是補肺止咳的佳品。飲食宜微酸或甜中帶酸。秋天進補，重在平補，以滋陰清燥、潤肺生津、滋陰潤燥為主。

Conscious, Ingredient Based Cuisine

「意識」食材料理

Deeply influenced by the Chinese holistic concept of ‘harmony between man and nature’, TABLE revives the practice of eating according to seasonality. Seasonal local vegetables and other ingredients are incorporated into the menu according to Traditional Chinese medicine principles and the 24 Solar Terms. The five internal organs are nourished by maintaining the harmony of the five elements within the body to optimise wellbeing. Dishes also aim to showcase beloved local flavours using Western cooking techniques with ingredients from Hong Kong and around the world to create a ‘Conscious, Ingredient Based Cuisine’ that is uniquely Hong Kong and uniquely ‘Sandy’.

BESPOKE MENU. Please inform us in advance at booking if you would like to enjoy our Bespoke Menu custom designed by our Executive Chef. Fixed price ranges between $1,500 - $1,900 per person subject to ingredients. Whole table must do Bespoke Customed Menu.

中文菜單 Chinese Version

THE DIVINE DISH

$369HK Typhoon Shelter Angel Hair
$269Wild Caught Eagle Pomfret
- Black Bean Toffee, Red Chimichurri
$389Geoduck Clam, Liquid Black Chicken
$269Chargrilled Korean Pork Belly
- Kimchi Creme, Almond Praline

BLACKBOARD SPECIALS

------ STARTERS -------

$79Oysters:
- Gillardeau (France)
- Ancelin (France)
$889Ganjang Gejang
- Soy Marinated Raw Crab
- 1-day advance ordering required
$329Norwegian Langoustine (3pc)
- Fujian Chili Oil
$289Hot & Sour Bouillabaisse, Fish Maw🌶️
- Small Portion: $199
$589Mixed Clams & Surf Clams
- Vino Blanc, Wild Fennel Pollen
$269Organic Boston Bay Mussels
- White Wine Crème Sauce
$189Razor Clam, A La Plancha
$389NZ Langoustine A La Plancha
- Chili-Coffee Aioli
$239Seared Brittany Scallop (2pc)
- Seafood Romesco
$369Irish Beef Onglet Tataki
$189 Chargrilled French Chicken Liver
- Malt Glazed, Black Currant-Black Compte
$269Chargrilled French Duck Heart
- Coriander Salad

----- PASTA / DONABE RICE -----

$369Organic Boston Bay Mussels, New Caledonia Obsiblue Prawn, Fusilli Lunghi, Spicy Pink Sauce
$32950-month Iberico Jamon, Burnt Linguine, Belper Knoll
$1,580Hokkaido Uni, Korean 1++ Ribeye, US Prime Short Rib Claypot Rice

----- DESSERT -----

$259Oscietra Caviar, Brioche French Toast
- Salted Caramel, Oat Crumble

SIGNATURE STARTERS

$239Lobster Espresso
- Concentrated Lobster Bouillon, Lobster Foam, Star Anise, Fried Lobster
$299Lobster Macchiato
$33963˚C Taiyouran Egg, Lobster Foam,
Hokkaido Uni
$269Hokkaido Uni, Grilled Scamorza Brioche, 36-month Comte
$269Hokkaido Uni, Overnight Salted Silver Tile Fish
- Remoulade, Beef Jus, Sancho, Shiso
$488Spanish Carabinero
- Bitter Almond, Iberico Jamon Broth, Grape
$309Fish Maw, 50-month Iberico Jamon
- Small Portion: $209
- Tomato-Fish Bouillion, Chili, Parmesan

CHARCUTERIE

$399/100g or $229/50gIbérico Bellota Jamón 50 months
$329Ibérico Charcuterie & Manchego Cheese

PASTA /RICE

$1,980(Full) $1,180(Half) Mud Crab Meat & Roe, Garlic Rice
- 3 working day-advance ordering required. Full portion recommended for sharing by 4-6.
$389Hokkaido Uni Angel Hair
$439Flower Crab Meat Handmade Tagliolini
$589Spanish Carabinero Linguine
- Semi Dried Yuen Long Strawberries
- Option to add 1 extra Carabinero : $389
$789Whole Boston Lobster Handmade Tagliolini

MEAT / FISH

$688
Crispy Scale Grilled Japanese Amadai
$399
Grilled Ibérico Pluma (6oz)
$53/oz (check size availability with us)
Grilled Australian Organic Bone-in Pork Rack
- Walnut Vinaigrette
$1,389 (Whole) $789 (half)
French (Aveyron) Lamb Neck
- Preserved Lemon-Lamb Sauce, Cognac Torched
$689
US Prime Ribeye (12oz)
- Greater Omaha Angus
$120/oz
Korean 1++ Ribeye
- Start from 6oz, please inquire our server for sizes available.
$1,980
Txuletón Bone In Ribeye
(Traditional Bone In Ribeye from Basque)
- Sourced by famous Basque Butchery, Txogitxu, Txuletón is made from the beef of fat, old cows of at least 12 years old from Galicia to Central Europe. Always cut 1kg in weight.
US Prime Tomahawk Steak
- $2,2881.5kg
$1,189
Whole Roasted Yellow Oil Chicken
- Porcini-Chicken Jus-Lau Fau Shan Oyster Jus
  (2-day advance ordering required)
$1,889
Whole Roasted Goose
- (3-day advance ordering required)
SIDES
$129
Blackened Brussel Sprouts
- With Vietnamese Fish Sauce Vinaigrette
$129
Grilled Shiro Maitake Mushroom
- Remoulade Sauce
$129
Sautéed Kale
$129
Coriander Salad
$129
Side Garden Salad
- With Balsamic Vinaigrette
$238/bottle(200ml)
Homemade Typhoon Shelter Crab Chili Oil

(10% Service Charge Applies)

Creative Refined Hong Kong Cuisine

創意精緻香港料理