We’re always up for trying new takes on classic ingredients and recipes, and with that spirit of ingenuity in mind, Fortnum & Mason has recently launched a culinary series that places the spotlight on unexpected ingredients.
A collaboration with local bean-to-bar chocolatier Conspiracy Chocolate kicks off the series in 2025, celebrating chocolate in both sweet and savoury formats.
The three-course Fortnum & Mason x Conspiracy Chocolate set menu (HKD588 pp) at Fortnum’s elegant in-house restaurant, 181, is available for booking for lunch and dinner from Feb. 10 till Mar. 9.
The spring scallops Brixham is the first course, a unique fusion dish completed by Conspiracy Chocolate’s delicate white chocolate, shaved tableside.
Next up is the Lumina lamb rack, which comes with a double-choccy duo in the form of a 70% dark chocolate lamb sauce and a butter emulsion infused with Conspiracy Chocolate’s cocoa husks.
The be-all and end-all of chocolate desserts, the duo of chocolate degustation features two chocolate sweets paired with complementary olive oils: a 66% dark chocolate crémeux quenelle with lemon olive oil and a 35% white chocolate ganache with Picual olive oil, known for its intensely fruity flavour.
181, Fortnum & Mason, Shop 022, G/F, K11 ATELIER, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, 3916 8181, book here
