We didn't have to waste time worrying about the menu tonight as Restaurant Week took care of that. Once we ordered the drinks, we were set to go. First to arrive was a small amuse bouche, a piece of deep-fried shiso leaf topped with salmon roes, raspberry purée and balsamic jelly. There were a lot of flavors there to complement the fragrance of the shiso leaf. Not a bad start.
Home grown organic leaf salad, Carabineros tartare, citrus dressing - It looks like a very ordinary salad but all the organic leaves were home grown at Petrus' own botanical garden.
Hidden underneath the leaves were pieces of red prawns, with a mildly acidic citrus dressing backing things up. It wasn't the special start I was looking for but it did what it's supposed to - refresh my palate to get me ready for my main course.
Duck foie gras terrine, Navel orange and three-spice powder - The duck foie gras terrine has been a very popular dish around here even before the arrival of Chef Chaneton. I had the pleasure of having different versions of it over the years. This one paired with navel orange jelly was again very impressive. Thought the acidity really cut through the richness of the duck foie gras nicely without going over the top. Maybe I should have gone for this dish instead of the salad.
Nova Scotia lobster bisque, fava beans, parsley - Jelloman wanted this instead of the ravioli. The intensely rich lobster bisque, bursting with flavors thanks to some really impressive Nova Scotia lobsters, was matched with a parsley foam and fava beans purée. Interesting mix of sweetness and earthy notes in this one.
Scallop ravioli, yellow wine emulsion - I thought more delicious was my scallop ravioli which was powered by a strong yellow wine emulsion with crispy buckwheat providing some interesting texture on top.
Very nice and soft wrapper holding the diced scallops together with the flavors from the yellow wine enhancing the flavors of the ravioli wonderfully well. For me, the best dish of the night by a country mile.
Australian rack of lamb, stuffed morels - Jelloman had the rack of lamb and it was nicely prepared with a fine touch of spice.
Beside the rack were a couple of stuffed morels.
Corsican meagre, French peas, Sospel saffron sauce - I again had something from the sea. It was roasted meagre fish served with a refreshing French peas purée and lemony saffron sauce. The fish fillet was done reasonably well but I liked the two "dipping sauce" even more. A nice contrast between acidity and sweetness. You can't go wrong with that combo.
Lychee textures and raspberry marshmallow - Dessert was slightly disappointing. This looked like something we could prepare at home ourselves with variations of lychee and raspberry and some white chocolate.
We finished things off with a lovely petite four highlighted by a delicious coffee macaron and homemade chocolate with hazelnut praline.
After dinner, Jelloman and I took a slow walk around the 56th floor where we used to hang out while we were still dating. We decided to get a bit nostalgic and started checking out Horizon Club Lounge, where it used to be a lounge with live music (that was at least 15 years ago).
When I got home, I decided to go over some old pictures and look what I found. A photo of me taken at what used to be Horizon Club Lounge (forgot the name then). That was taken 17 years ago!
I thought there were a couple of nice dishes (scallop ravioli and foie gras terrine) tonight but also a few average ones (lobster bisque and meagre fish) sandwiched in between. This performance is at least a notch below what I believe the kitchen is capable of, so I am not going to lie and say I wasn't a bit disappointed walking away.
Food Rating: 6/10
Price: $$$$
Address: 56/F, Island Shangri-La Hong Kong, Pacific Place, 88 Queensway, Admiralty, Hong Kong
Closest Metro Station: Admiralty
Tel: +852 2820-8590
Website: Link
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