Alain Ducasse's restaurant Spoon launched an all-new Sunday lunch set which we were fortunate enough to try last Sunday. From the get-go every element of Spoon is classy; the welcome at the front desk, the introduction of 'welcome drinks' (sparkling rose or champagne) to the description of pastry basket that seductively guards the table throughout the course of the meal. A note on the pastries – they are some of the best we have ever had, and the chocolate croissant deserves full marks. The selection of Viennoiseries and homemade bread is served with bordier butter, jam and honey.
Next was the homemade organic muesli and fresh cottage cheese, which we dolloped in the middle of the muesli and drizzled with honey. The muesli was, again, some of the best we have had, consisting of all things one wants to eating when choosing muesli; pumpkin seeds, goji berries, almonds and sunflower seeds. The next course depends upon how you take your eggs. They can be prepared with black truffle, fresh herbs, wild mushrooms, green vegetables or organic bacon. The truffle with scrambled eggs was recommended and, placing a huge amount of trust in our waiter, was ordered. The waiter came through and the eggs were delicious, especially with the homemade bread. Following the egg course, French Iberico ham and homemade cured sauasage was served with pickled vegetables and homemade Salmon Gravlax was paired with sour cream and blinis.
For the main course, you will select from either the roast (which on our visit was pork), a steamed wild fillet of fish served with green vegetables or an oven-baked cookpot of cereal and local seasonal vegetables. We thoroughly enjoyed the cereals (black quinoa) in particular that were topped with fresh shaved vegetables, herbs and leaves and laced with truffle and lemon flavours.
Immediately following was a selection of matured cheeses, presented with crushed dried fruit condiments, then fresh mixed berries, along with a choice of homemade sorbets and ice creams, which we adored. The mandarin and chocolate flavour combination was outstanding. To conclude the lunch, sweets of either crepes or waffles (or both) were served with fresh crème fraiche and hazelnut chocolate sauce (which easily outdoes Nutella). Though we loved the sauce, we thought the waffles and crepes were lacklustre and we could have easily done without them given the array of more appealing courses offered beforehand.
To finish, select any of the freshly made pastries from the dessert cart to complement a smooth espresso. We vouch for the Hong Kong Brest (a take on the Parisian version but with hazelnut creme in place of the more traditional chestnut), the lemon curd and the chocolate tart.
The Sunday lunch includes the welcome glass of champagne, but also free-flowing wine, fresh juices, the mocktail of the day and freshly brewed coffee or tea for HK 788. Given the standard of cookery, the multi-course table service and the breath-taking view of Victoria Harbour, we would gladly suggest this as one of our favoured brunches in Hong Kong.
Lobby, InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui; 2313 2323