After being named by CNN as the ‘Best New Restaurant 2016’ in Hong Kong, and having recently launched a champagne brunch menu at the Mercedes me Store, executive chef Edgar Sanuy and his culinary team have prepared much excitement for guests to celebrate this Easter.
Chef Edgar and his talented culinary team have put together an inventive dining experience that demonstrates creativity and focuses on honest, sublime ingredients. They present a multi-course brunch menu together with six different interactive stations at the Mercedes me Store that reflects the essence of Japanese, Peruvian and Spanish cuisine.
To begin, our culinary team has prepared a buffet style starter station which offers fresh-cut salad, home-baked pastries and croissants, cold cuts, cured seafood and salmon… just to name a few. Guests may swing by the cheese station to create their own platter and enjoy our fresh baked pastries with our homemade jam.
Chef Edgar also hand picked a range of sustainable raw seafood, which is comprised of tuna, hamachi and scallops for our guests to create their own raw delightful ceviche. Don’t miss out on the egg station, where you can request your eggs to be cooked just the way you like it – ranging from scrambled, 65-degree sous vide to hard boiled to delicious omelettes which are prepared ‘a-la-minute’ by our chefs.
For the main course, guests get to try our signature Australian-aged Wagyu skirt with shiso-churri, the irresistible baked angel hair pasta with seaweed, roasted garlic aioli in a prawn jus, pork “presa” with smoked piquillo peppers and more.
In order to surprise our guests and spread the joy of Easter, Chef Edgar has prepared an interactive Easter chocolate egg station. There will be 3 types of chocolate eggs available in white, milk and dark chocolate to serve, and guests may add the finishing touches with their preferred foams, ice creams and endless toppings. Remember to try our signature desserts including the chocolate and hazelnut delice, dulce de leche, coffee sponge, whisky curd and a Catalan cream foam.
Our Easter brunch is served only on March 27th, 2016 from 11:30am to 2:30pm, and it is priced at $580 with a 10% service charge.
A free-flow package is also available for an additional $320 and includes Ruinart champagne, red and white wine. A second free-flow option will include Bloody Mary's and beer free-flow at the price of $280.