Made with fresh, seasonal ingredients and sure to tempt the tastebuds of every true foodie, Fortnum & Mason's elegant harbourside 181 restaurant at K11 Musea is delighted to be welcoming the arrival of the summer season with a host of extraordinary new dishes, across both their lunch and dinner offerings.
For guests joining Fortnum's at lunchtime, new starters include an exceptionally crisp chilled cucumber soup made with cucumbers patiently marinated in jalapenos, green peppers and celery, steak tartare served with egg yolk and heritage sourdough, a chicken terrine made with stornoway black pudding from the Isle of Lewis in Western Scotland, and in a delicious twist on an iconic Fortnum's creation, a veggie Scotch egg made with chickpeas, pepper and chilli.
A host of mouthwatering new dishes also join the selection of main courses — from fried zucchini blossom and monkfish in Tom Yum broth, to buttery-soft 400-day Wagyu medallions, lamb chops served with marinated tigerella tomatoes, and brixham brown crab vongole — a truly showstopping dish made with brown crab caught off the coast of Devon in southern England, where the cold, clean waters help to give the shellfish a deliciously crisp flavour and moreish texture.
For guests visiting 181 later in the day for dinner, new starters include roasted bone marrow with red onion & parsley salad, an authentically Italian and deliciously soft burrata served with heirloom tomatoes and music bread — a cracker-like crisp bread with plenty of snap — not to mention a stunning seared yellowfin tuna from the Philippines, served with wasabi and bottarga: a decadent delicacy made from cured grey mullet roe, sometimes called 'Mediterranean Caviar'.
Not to be outdone by the new additions to the lunchtime menu of main courses, an extraordinary assortment of newly-arrived dishes are available in the evening too — including a succulent slow-cooked Welsh lamb rack, barbary duck with a sweet and seasonal cherry puree, kintoa pork served with braised peas and salt-baked apple, and a stunning lobster tortellini, made with exceptional blue lobster and served, table-side, with a rich saffron bisque.
So, whether you're looking to celebrate a landmark occasion in style, or simply searching for an exceptional seasonal meal in a beautiful setting, book your table at Fortnum's today.