There is no better time to try this new Parisian dining experience than with Le 39V’s recently unveiled Christmas Eve and New Year’s Eve menus. Award-winning chef Frédéric Vardon has brought his Michelin-starred cuisine to the stunning location atop the 101st floor of the ICC building to match his intriguing flavours with the sensational harbour view.
The dishes Chef Vardon has prepared for the Christmas Eve and New Year’s Eve feasts are a true celebration of traditional French festive dishes married with international delicacies. The Christmas Eve menu begins with a surprise amuse-bouche, followed by a Gillardeau no 2 oyster with champagne kelly and Kristal caviar. A foie gras terrine with black truffle and toasted brioche will further tempt the taste buds before the arrival of the scallop and sea urchin from Hokkaido, an inspired combination of fresh and seasonal scallop and uni from Hokkaido with a velvety sauce of watercress and parsley paired with uni foam.
The exquisite main course uses the popular French festive dish of game meat to personify the Christmas spirit. Chef Vardon’s choice of roasted venison is complemented by a complex red wine sauce and unique deep-fried salsify, a vegetable that adds an adventurous element to this dish. Or diners may opt for line-caught sea bass with caviar and baby leeks or poultry with winter vegetables and Albufera sauce. A curated selection of cheeses comes next from Maison Anthony, followed by a traditional Christmas log that will delight diners with its chestnut-mousse base topped with biscuits, meringue and clementine jelly, all decorated with a joyful snowflake topper. The Christmas Eve menu is priced at $2,440/person (plus 10% service), with wine pairings for an additional $1,000.
The New Year’s Eve menu is similarly opulent, with a menu of amuse-bouche, appetiser platter, roasted scallops in meunière style with fondant pumpkin, hazelnut and white truffle, followed by a main of line-caught sea bass with champagne sauce, mushrooms and spinach or beef tenderloin with black truffle, roasted winter vegetables and Perigórd sauce or roasted venison with seasonal fruits and vegetables and poivrade sauce. A very special 36-month Comté with truffle and toasted bread will further engage the taste buds before the final joy of the Le 39V omelette norvégienne. The New Year’s Eve menu is priced at $2,640 per person (plus 10% service charge), with an extra $1,000 for wine pairings.
The Hong Kong edition of Le 39V continues the success of the renowned Paris version in the heart of the city’s Golden Triangle, where the restaurant takes its name from its prestigious address, 39 Avenue George V. Schooled under the distinguished guidance of three Alains – Alain Dutournier, Alain Chapel and Alain Ducasse – Chef Vardon has honed his classical French cooking techniques and paired them with an artistic flair to produce elegant and innovative dishes that thrill diners with their exceptional presentation and unique flavours, with every menu led by the ingredients available each season.
Enjoy the extraordinary dishes in the warm surroundings of this modern, chic and refined restaurant with unobstructed views of Victoria Harbour prepared by Chef Vardon’s team from Paris as Le 39V introduces its elegant, artistic dining to the city of Hong Kong.
Shop A, 101/F, International Commerce Centre, 1 Austin Road West, Kowloon, 2977 5266, email@example.com
For a delectable way to rejoice in the joy of the season, try the new winter dishes at renowned robotayaki restaurant Inakaya.
The grilled kubota-wrapped scallop with yuzu and pepper will enchant the palate, while the grilled prawn and Japanese aubergine with miso vinegar will create an exciting combination. The whole Hokkaido bufen uni with minced tuna and salmon truly celebrates the juicy sea urchin from Hokkaido to its fullest, with its flavours brought to the forefront by the tuna and salmon roe. A refreshing amberjack sashimi also graces the winter menu, along with uni and matsuba meat in vinegar and Japanese Jidori chicken and seafood grilled roll. The teppanyaki is a must-try as well this season, with dishes such as the rich teppanyaki sole from Kyushu and the teppanyaki surf clams from Hokkaido bursting with flavour.
The menu draws on 40 years of history in Tokyo and isn’t limited to robatayaki. There is also mouth-watering teppanyaki, sushi, sashimi, washoku and kaiseki on the eatery’s diverse repertoire. Inakaya prides itself on only serving dishes made from the highest-quality and freshest ingredients. The restaurant incorporates traditional elements such as food served on wooden paddles and a backdrop of authentic roof tiles, granite cobblestone paths, sake barrels and wenge flooring for a transportive experience where diners can watch the chefs grilling items before their eyes alongside expansive views overlooking the harbour far below.
Shop A, 101/F, International Commerce Centre, 1 Austin Road West, Kowloon, 2972 2666