I wanted to surprise May so I didn't tell her which restaurant it was but I dropped a few clues. Anyhow, we both thought that Petrus was very good. On a par with French Window @ IFC. Difference is in the decor; where French Window is resolutely modern, Petrus is gilded traditional. It reminded May of Paul Bocuse's restaurant in Lyon a little bit (a bit more understated though).
As May pointed out, Petrus got the service right; pacing of the dishes was perfect with the staff giving us ample time to talk and enjoy our time between each dishes. Quite unlike most Hong Kong restaurant where they'll remove the plate as one takes his last bite.
|Amuse bouches; mushroom "sandwich" (very good) and cheese puffs (ok)|
|Periwinkles in Champagne jelly with caviar, sea urchin bavarois and crispy seaweed. Was too fishy-tasting for me.May enjoyed it very much.|
|Black truffle and crispy potato tart.|
|Double-boiled oxtail consommé infused with Tie guan yin tea, smoked bone marrow ravioli. Very good and not too salty, as consommé often are.|
|Sologne venison fillet, Swiss chard and wood mushroom with cinnamon. Again here, excellent combination of layered flavors of which each note is both subtle and complementary.|
|6 variety of salts. All very salty! ;-)|
|Stilton cheese on a bed of caramelised onions and malt.|
|Victoria pineapple ravioli.|
8th course Petrus set menu for2, with one Kir Royal, one bottle of water and half a bottle of Barolo Ciabot, HKD $4,000
Petrus. 56th floor
Supreme Court Road
Central, Hong Kong