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Fins, Hoof, Shells and Forage
8 Course - Degestation MenuTuna Ceviche
with avocado, cilentro, red onions, cherry tomato, birds eye chili and a citrus lime soy marinadeRoasted Beetroot
with a lemon and honey yogurt with Alderwood smoked salt Baked Camembert
with a fig and caramelized onion realish with roasted pistachios and red peppercornsLocal Sand Clams
with brown butter garlic, thyme and parsley ★ Canadian Beef
served on a bed of garlicy potato puree and chimmichurie, sprinkled with a smoked hickory salt granulataMesclun Greens
paired with red quinoa, pears, carrots, and toasted sunflower seeds and a dusting of black and white sesame Charlene's Signiture Charcuterie Board
a selection of fine cheese, cured meats, and homemade preserves and smoked fishPrivate Dining - 8 Course Degestation Menu
Complimentary corkage, drinks and cake cutting.
Private booking is available from 6:30pm to 11:30pm
Group size 8 to 20 people HKD 900 per head New choice
Mini Raspberry Pavlovas
with a lemon thyme, vanilla and honey mascarpone Shells and Forage
8 Course - Degestation MenuRoasted Figs
with homemade orange honey and rosemary Cambozola paired with a smoked cherrywood saltSpanish Potato Bravdas
with smoked paprika and a spicy garlic aioliZucchini Fritters
with garlic aioli, lemon zest and flat leaf parsleyMorrels
stuffed with braised asparagus and leeks, cream accompanied by potato puree, cordycep flower cream, dill and a simple ganulataCapri Seafood Pasta
with mussels, clams, squid and local prawns with capers and olivesMesclun Greens
with carrot ribbons, cranberries, toasted almonds, white and black quinoa and toasted almonds Charlene's Signiture Charcuterie Board
a selection of fine cheese, cured meats, and homemade preserves and smoked fishRoasted Nectarines
with a honey lemon vanilla and mascarpone creamNew Dish
Complimentary corkage, drinks and cake cutting.
Private booking is available from 6:30pm to 11:30pm
Group size 8 to 20 people HKD 900 per head Fins, Feathers and Forage
7 Course - Degestation MenuSous Vide Salmon
with dill, lemon zest, flat leaf parsley and red peppercorns
Crimini mushrooms
with carmalized onions, garlic thyme white wine and baguettesProvence Style Roast Chicken
with butter, garlic, rosemary, thyme and crimini mushroomsCreamy garlic potato puree
Our signature buttery potato puree Pan Roasted Vegetables
in roasted chicken juzBaby Spinach
with pomegranate, quinoa and lemon honey vinegarette with and black and white sesame seedsCharlene's Signature Charcuterie Board
a selection of fine cheese, cured meats, and homemade preserves and smoked fishNew Dish
Complimentary corkage, drinks and cake cutting.
Private booking is available from 6:30pm to 11:30pm
Group size 8 to 20 people HKD 800 per head Shells, Fins and Forage - Blue Ocean
6 Course - Degestation MenuScallop Sashimi
with a kumquat and yuzu vinaigrette Sweet Shrimp Ceviche
with avocado, cilentro, red onions, cherry tomato, birds eye chili and a citrus lime soy marinadeRazer Clams
Thai style sauteed with garlic, asparagus, red chilies and Thai basilBlue Mussel Risotto
with fennel, onions, cherry tomatoes, carrots, smoked paprika dill in a light cream brothOrange and Fennel Salad
with arugala and toasted almondsCharlene's Signature Charcuterie Board
a fine selections of cured meats, cheese and homemade preservesNew Dish
Complimentary corkage, drinks and cake cutting.
Private booking is available from 6:30pm to 11:30pm
Group size 8 to 20 people HKD 800 per head Fins, Tail, Shells and Forage
6 course Degestation Menu
Bold on taste and great for sharingChef's Signature Antipasti Board
grilled artichokes, mushrooms, sweet peppers, zucchini, eggplants & bruchettaRoasted Bertroot
with Gorgenzola, walnuts, honey, thyme and musclin greensOxtail Alla Vaccinara
soft and succulent pieces of ox tail slowly braised with herbs and aromatic root vegetables served on a bed of creamy mashed potatoesCharlene's Signiture Charcuterie Board
a selection of fine cheese, cured meats, and homemade preserves and smoked fishMini Pavlovas
with a mint and pineapple salsa accompanied with a lemon and mascapone creamNew Dish
Complimentary corkage, drinks and cake cutting.
Private booking is available from 6:30pm to 11:30pm
Group size 8 to 20 people HKD 800 per head Middle Eastern Flair
6 CourseCold Mezze Plate
Hummus, Babagunush, Lebnah with pita chips and roasted chickpeas and Iranian fig relish with rose petals and roasted pistaciosHot Mezz Plate
Falafel with rosemary and garlic aioli,
Chicken Koftas with zuchinni, spring onions and cuminRoasted Aubergines
with bulgar, lemon, parsley greek yoghurt, rose petals and walnutsMorrocan Lamb
with cumin, coriander, smoked paprika, rosemary and garlic dressed with a garlic and mint yogurt served on a bed of warm chickpeas, caramelized onions, toasted pistachios, parsley and lemon couscous. Accompanied with mint yogurt, rose petals and Za'tar.
Tabbouleh
with flat leave parsley, mint, dill, cucumber, red onions, cracked wheat, cherry tomatoes, scallions, pita chips, lemon juice and and healthy sprinkling of SumacCardamom Rice Pudding
with milk, pistachios, honey and rose water and petalsNew Dish
Complimentary corkage, drinks and cake cutting.
Private booking is available from 6:30pm to 11:30pm
Group size 8 to 20 people HKD 800 per headbottom of page