While the weather is still chill, we will be dining al fresco this time round in a cosy group of 12. Spots all booked so please let me know asap if you plan to pull out. Appreciate if you could wire me beforehand too prior to coming (so i don't have to play the role of debt collector on top of being the host, organiser, curator, cook, photographer, and marketer).
Cuisine will be Mediterranean with hints of some Middle Eastern flavours. As usual, I cook from the best produce I can source as my style tends to be minimalistic, letting the ingredients speak for themselves. Proteins are sourced from overseas (not from Brazil don't worry) whilst vegetables are sourced from local organic sources and are seasonal.
Menu (family style):
Spanish octopus skewer bites + welcome drink (Spanish Cava)
Za’atar Roasted Cauliflower with Dates, Pine Nuts and Thyme
Butternut Squash Soup with crostini and Serrano ham aged 24 months
Orange, fennel, arugula salad with citrus dressing
Persimmon Mozzarella Salad with Caramelised Walnuts and Fresh Basil (a spin on the traditional Caprese salad).
Roast organic rainbow carrots with thyme and hint of caramelised balsamic
Miso tahini kale salad with candied pecans
Slow roasted rose harissa New Zealand lamb shoulder, served with freshly baked pita bread
My signature gourmet Hong Kong style baked iberico pork chop spaghetti like no other
Grilled Australian riveriana rib eye steak
Levain Bakery’s Signature Cannelles
Pricing: 800HKD + BYO. Please wire to my account beforehand and PM me so I know. HSBC 491-676524-833. Name: Yin Lai Michelle Tang.
Any allergies or dietary preferences, I am more than happy to accommodate. Just let me know beforehand so I can try my best to accommodate :)