Catering in Hong Kong // Relish Kitchen // Food // Fine Dining

Poached Lobster Tail, Local Organic Sweetcorn, Pickled Pear, Wild Ramsons Emulsion

Grilled Green Asparagus, Botarga, Bernaise Foam, Hazelnuts, Pomelo

Sustainable Hokkaido Scallops Crudo with preserved Kumquat, Praline, Pumpkin Seeds Oil and Borage

Scallop Carpaccio with Oyster Mushroom, Beans and Asparagus with Poured Scallop Velouté

Rabbit, Apricot and Pistachio Terrine, Heirloom Carrots, Nasturtium

Shio Koji Cured King Salmon, with Sevruga Caviar, Sour Cream, Asparagus, Figs, Heirloom Beetroot and Egg Yolk Cream

Mezcal and Dark Chocolate Mousse, Sweet Corn Core, Roasted NZ Cherries

Raspberry, Lychee and Rose Tart

Roasted Peaches on Kadaifi Nest, Saffron Custard and Black Mint Tea

Festive Pavlova with Yuzu Curd, Fresh Berries and Raspberry Jus

Truffle Pasta

Executive Chef Antonio in action

Fine Dining Gallery