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. Food with sour flavor is also good for Autumn. When we nourish our body in Autumn, it is important to not over heat our lungs and body. Our maintenance of well being should focus on nourishing “yin” energy and dryness created from the weather; moisturizing the lungs and producing body fluid.

立秋料理

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。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。

RECOMMENDED SET LUNCH

STARTERS

Lobster Espresso [+$168]
- 龍蝦濃湯“細”
or
'Liquid Chicken'
- 白雞精湯
or
Daily Soup or Daily Salad
- 是日餐湯 / 是日沙律
--

SECOND COURSE
Depurated Oysters (2pc)
- Chef's selection
- 淨化生蠔 (2隻)
or
63C Taiyouran Egg, Hokkaido Uni, Lobster Foam [+$100]
- 63˚C 日本溫泉蛋配特濃龍蝦汁泡沫及北海道海膽
or
Fish Maw, 50-month Iberico Jamon
- 意式花膠，配以50個月風乾黑毛豬火腿
or
Dry Aged Mediterranean Blue Fin Tuna Tartare
- 63˚C Taiyouran Egg
- 乾式熟成地中海藍鰭鮪魚韃靼
or
S.A. Abalone Confit, Burnt Mimolette [+$120]
- Potato Foam, Cashew
- 南非油封鮑魚、燒Mimmolette
or
Razor Clam, Pommery Mustard, Potato Foam, Pigeon Jus
- 蟶子芥末香蒜醬
or
Grilled White Maitake
- Fermented Black Bean Toffee, Red Chimichurri
- 燒白舞茸

MAIN

Spanish Carabinero Linguine [+$120]
- 西班牙紅蝦扁意粉半乾元朗農場草莓
or
Pan Seared Brittany Scallop [Light Option]
- Romesco, Seaweed
- 香煎法國帶子 [輕食選擇]
or
Mixed Clams , Linguine
- 雜蜆扁意粉
or
Hokkaido Uni Angel Hair
- 北海道海膽天使麵
or
36-Hour US Prime Beef Short Ribs
- 慢煮美國牛小排
or
New Zealand Lamb Rack
- 紐西蘭羊排
or
Japanese Kinki Fish [+$198]
- 日本喜之次
- Seafood Romesco
--
Cheese [+$98]
--
Chef's Selected Dessert
- 甜點
--
Coffee / Tea
- 咖啡或茶

LIVE WHOLE BOSTON LOBSTER LUNCH

原隻活波士頓龍蝦套餐

[$688]

Daily Soup
- 是日餐湯
- OR
★ Lobster Espresso [+$168]
- 龍蝦濃湯
--
Lobster Claws with Handmade Tagliolini or Salad
- 手做蛋麵或沙律
--
Grilled or Poached Whole Boston Lobster
- 原隻活波士頓龍蝦
--
Coffee / Tea
- 咖啡或茶

EXPRESS LUNCH SET

簡單午餐

[$388]
(Includes Daily Soup, Choices of Main and Coffee / Tea)
(包括餐湯､主菜､咖啡/茶）

DAILY SOUP / SALAD 是日餐湯或沙律

STARTERS 前菜(加項)

★Lobster Espresso [+$239]
- 龍蝦濃湯
or
Depurated Oysters (3pc) [+$198]
- Chef's selection
- 淨化生蠔 (3隻)
or
Chargrilled Norwegian Langoustine, Salad [+$198]

MAIN 自選主菜
★ Hokkaido Uni Angel Hair
- 北海道海膽天使麵
or
50-month Iberico Jamon
Handmade Tagliolini
- 50個月熟成西班牙伊比利亞火腿手工意大利面
or
Baked Iberico Pork Chop Rice
- 焗西班牙豬扒飯煎日本(太陽卵)雞蛋
or
Daily Fish
- 是日特選魚
or
US Prime Ribeye (10oz) [+$200]
- Farm 44 Free Range
- 美國Prime安格斯肉眼牛排

DESSERT 甜點

[+$38]

Ask our server for selections of Homemade Ice Cream / Sorbet / Souffle.

★ Signature dish or customers' favorites.

SIGNATURE TASTING

[HK$1,080/pax 每人 (minimum 至少 2pax 人)]

Lobster Espresso
- 龍蝦特濃湯
--
Hokkaido Uni
Overnight Salt Cured Threadfin Fish, Beef Jus
- 北海道海膽海馬友一夜干牛汁
--
Fish Maw, 50-month Iberico Jamon
- 花膠 50個月風乾黑毛豬火腿
--
Mud Crab Roe & Meat Garlic Rice
- 膏蟹肉和蟹膏伴蒜香越光米
--
Dessert
- 甜點

VEGETARIAN LUNCH SETS

素食午餐

Click here to see menu

Creative Refined Hong Kong Cuisine

創意精緻香港料理