Peridot, with its dazzling surrealist disco-ball design, is the latest F&B concept to debut at The Henderson in Central, hot on the heels of Akira Back Hong Kong.
Housed on the 38th floor of the new landmark building’s Summit 38 rooftop space, the futuristic cocktail bar is headlined by director of beverage François Cavelier’s pioneering global terroir cocktail programme. The drinks menu changes every quarter to explore the unique environmental factors that influence the characteristics of the spirits associated with each chosen landscape.
The first featured terroir is that of Kagoshima on Japan’s island of Kyushu, known for its artisanal shochu production. A tipple highlight this autumn is The 3AM Whisky, a heady blend of Kanosuke single-malt whisky, Maillard black apple decoction, Dolin vermouth, and whisky-yuzu chocolate.
A refined plant-based bar snacks menu and lunch tasting menus by Argentinian chef Lisandro Illa complement the experimental drinks programme.
Fermentation is a key culinary technique employed by chef Lisandro, with many of the dish elements taking more than two days to prepare, from transforming cashews and pine nuts into cheese to using watermelon to mimic cold cuts.
Peridot, Summit 38, 38/F, The Henderson, 2 Murray Road, Central, 9722 8388, book here
