Salon Lanson presents ‘Dinner Amoureuse’ this Valentine’s Day
This Valentine’s Day, Salon Lanson invites couples to step into a romantic escape. Guests can enjoy a five-course Dinner Amoureuse, accompanied by a glass of champagne, live music and a bespoke bouquet to take home.
On arrival, guests are welcomed by a violin duo and a cellist, setting the tone for the evening. Couples are then invited to select their preferred blooms, which are arranged into a personalised bouquet by the in-house florist, creating a keepsake to mark the occasion.
The culinary journey opens with a delicate amuse-bouche of pickled oysters with chive oil. Sous-vide Irish rock oysters are finished with apple cider-infused olive oil, chives and Chinese chives, offering a light, refreshing start.
A lobster salad follows, combining visual elegance with clean flavours. Boston lobster is gently poached to preserve its sweetness and paired with a yuzu aioli made from reduced Japanese yuzu juice, honey and mustard. A lobster claw tartare topped with Kristal caviar adds a restrained note of indulgence.
The menu then moves to a double-boiled Brittany pigeon consommé, designed for warmth and comfort. Featuring porcini and pigeon tortellini, the dish is prepared by executive chef Chris Leung using Cantonese wonton wrappers in place of traditional pasta, resulting in a notably silky texture.
Seared duck foie gras (Photo: courtesy of Salon Lanson)
Pan-roast Australian Wagyu beef fillet (Photo: courtesy of Salon Lanson)
The seared duck foie gras follows, offering a rich interplay of flavours. While figs are a classic pairing, chef Chris Leung chooses caramelised kumquat, introducing a gentle tang that cuts through the richness of foie gras. A truffle jus adds depth with aromatic, earthy notes.
Two main course options then take centre stage. The poached Brittany turbot, prepared using the “foamy butter” technique, delivers a refined oceanic flavour, wrapped in the richness of butter and fresh herbs. It is paired with a silky fennel velouté, with briny samphire lending a lift of umami. For heartier appetites, the pan-roasted Australian wagyu beef fillet is an alternative. The M6-grade wagyu is tender and well-marbled, served with duck fat-baked fondant potatoes and finished with a robust red wine jus.
Dessert brings the evening to a close with a raspberry mousse dome. Beneath its chocolate shell sits an airy raspberry mousse, layered with cherry blossom and raspberry jelly, balancing sweetness with a gentle tartness.
The five-course dinner is available on February 14, 2026; 6pm to 10pm at Salon Lanson for HK$1,480 per person, including a glass of champagne and a small bouquet. Prices are subject to a 10% service charge. For reservations, please contact the Salon Lanson concierge at salon.lanson@lansonplace.com; +852 3477 6806, or book online at lansonplace.com.