Seasonal winter dining at Restaurant Petrus
As winter settles in, Restaurant Petrus leans into the season with menus designed to offer warmth and clarity rather than excess. Alongside its ongoing seasonal dinner menu, the restaurant marks Valentine’s Day with a pair of thoughtfully composed menus and a dedicated Pétrus wine flight featuring three standout vintages.
Valentine’s Day at Petrus falls on February 14, with two dinner sittings offered. Both menus open with a newly created Kristal caviar and smoked salmon tart, a precise and confident start that sets the tone for the evening. Dishes that follow include Scottish scallops folded into ravioli with vin jaune, and a choice of beef calotte or Kagawa A5 Wagyu, paired with Roscoff onion and black truffle. Dessert arrives as Cœur d’Amour, a light, floral finish built around strawberry, geranium and rose.
The four-course menu is priced at HK$2,388 per person and served at 6pm, while the six-course menu is available at 8pm for HK$3,388 per person.
The winter dinner menu runs until the end of January and begins with a complimentary trio of amuse-bouches: Japanese tuna tartare with fresh wasabi and coriander, heirloom cauliflower couscous with king crab, and a mini hamachi tart finished with ponzu and shiso. Among the highlights is Australian abalone, slow-cooked for 36 hours to deepen its natural sweetness, served with pickled cauliflower caviar and an abalone liver sauce enriched with wakame.
The winter menu is offered as a five-course dinner at HK$1,988 per person, or an eight-course experience at HK$2,788 per person.
(Photo: courtesy of Restaurant Petrus)
(Photo: courtesy of Restaurant Petrus)
(Photo: courtesy of Restaurant Petrus)
Restaurant Petrus’ winter lunch menu is available until the end of January and offers a composed, seasonal way to experience the kitchen at midday. Chef Uwe points diners towards dessert: quince with pear and vanilla, a quietly elegant finish that captures the season’s cooler tones. Poached and grilled pears bring both sweetness and acidity, paired with quince for depth, while vanilla and roasted cocoa nibs add warmth and texture without tipping the dish into excess.
The winter lunch is offered as a two-course menu at HK$488 per person (one starter, one main), a three-course menu at HK$638 (starter, main and dessert), or a four-course menu at HK$788 (two starters, one main and dessert).
For those inclined towards the cellar, Petrus also offers an exclusive by-the-glass wine flight (three 50ml pours, HK$5,680), showcasing three exceptional Pétrus vintages: 1975, a fully mature wine shaped by time; 1989, one of Bordeaux’s great years, now showing remarkable balance and poise; and 2005, a powerful yet youthful vintage with significant ageing potential. Quantities are limited, and advance booking is recommended.
To reserve a table, click here