This New Year’s Eve, Restaurant Petrus sets the stage for an exceptional dining experience with a luxurious six-course truffle-themed menu crafted by executive chef Uwe Opocensky. Priced from HK$3,288 per person, each dish is thoughtfully paired with expertly curated wines to elevate the evening.
The menu opens with Georges Bruck foie gras paired with black truffle and brioche, followed by Hokkaido potatoes with aged truffle and egg yolk, and Brittany lobster ravioli. Diners can then choose between scallop with white truffle sabayon or the restaurant’s signature Carabinero red prawn dish.
For the main course, options include French line-caught seabass, Brandt beef calotte, or the coveted A5 Wagyu, each served with the refined sauce Petrus. The finale is a decadent chocolate dessert enhanced with caviar and vanilla, accompanied by petit fours to bring this exquisite meal to a close.
(Photo: courtesy of Restaurant Petrus)
(Photo: courtesy of Restaurant Petrus)
A highlight of the evening is the enchanting live music performed by a talented four-piece band, providing the perfect backdrop to the dining experience. As midnight draws near, guests can join in a celebratory countdown with a champagne tower toast, marking the arrival of the new year in spectacular style.
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