Specials at Restaurant Petrus to celebrate six years of culinary excellence

Restaurant Petrus marks its sixth consecutive year of Michelin recognition with an exquisite six-course menu that highlights the best of contemporary cuisine. Crafted with precision, each dish reflects chef Uwe Opocensky’s creativity and dedication to seasonal excellence.

The experience begins with a delicate combination of Japanese tomato, burrata and vibrant pesto, followed by indulgent George Bruck foie gras complemented by rhubarb and Pedro Ximénez. French white asparagus takes centre stage in a velvety velouté with fresh oyster, leading to a choice between succulent Brittany lobster with daikon skewer or Carabinero red prawn kissed by charcoal. Scottish scallops, enriched with seaweed and sea urchin, add depth to the journey, while Ikejime seabass, paired with asparagus and ikura, offers a refined conclusion to this celebratory menu.

(Photo: courtesy of Restaurant Petrus)

(Photo: courtesy of Restaurant Petrus)

Diners can choose between a tender French rack of lamb with artichoke or the indulgence of A5 Wagyu, enriched with morel and a deeply flavored jus. The experience concludes on a delicate note with a soufflé infused with honey and longan—a fitting finale to a celebration of culinary mastery.

To reserve a table or for more information, click here.