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ARMANI / AQUA Hong Kong | Kowloon

www.hongkong-ic.intercontinental.com InterContinental Hong Kong, 18 Salisbury Road Kowloon, Hong Kong PH: +852 2313 2256 Fax: +852 2739 4546

Daily Dinner 6:00 pm to 11:00 pm Sundays Lunch 12:00 pm to 3:00 pm

Email: spoonbyalainducasse.hk @interconti. com

French

Full Bar Private/Function Rooms Valet Parking Weekend Brunch (Sunday only) Wine List Major Credit Cards Accepted Reservation Required

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Serving contemporary French cuisine in a casual-chic ambiance, SPOON by Alain Ducasse at Intercontinental Hong Kong offers a distinctive French dining experience for local patrons and overseas guests who enjoy top quality food and wine and excellent service. For appetizers, both a specialty and bestselling dish is Steamed Duck Foie Gras from “Les Landes” sweet and sour figs/grapes with toasted brioche. Main courses include Pan-fried Beef Tournedos, herbs tortellini, black trumpets, and white grapes and Tender Shoulder of Rabbit from “Poitou.” Executive Chef Philippe Duc is the man behind the delectable menu which can be perfectly complemented with SPOON’s large selection of international wines consisting of 6,000 bottles with 650 different vintages. Because of this, SPOON has been the recipient of “Awards of Excellence” by Wine Spectator (USA) for six consecutive years. Feel the French elegance with the ceiling adorned with 550 hand-blown Murano mercury glass spoons and the contemporary décor of the interior, which was designed by Tony Chi accentuated by the stunning views of Hongkong Island and Victoria Harbour. SPOON by Alain Ducasse is the recipient of 1 Michelin star in the 2011 Michelin Guide to Hong Kong and Macau.

sample menu selections appetizer::

fish & crustacean::

Delicate HEN PHEASANT and CHESTNUT velouté

Roasted BRITTANY LOBSTER, coco-curry condiment

ORGANIC EGG, Bordelaise sauce

Line caught SEA BASS “forestière” style, Château-Chalon sauce

Our favorite CHEESCAKE, orange marmelade

Steamed DUCK FOIE GRAS from “Les Landes”sweet and sour figs/grapes, toasted brioche

Steamed DOVER SOLE, “florentine” style, crayfish and walnut

Armagnac BABA, light Chantilly cream

pasta::

spoon experience::

“COQUILLETTES” PASTA, black truffle, Parisian ham

CEP MUSHROOM and LOBSTER light velouté

cep

mushroom,

Home made SQUID INK PASTA, shellfish and crustacean

Pan-seared orange

SEA

SCALLOPS,

BRESSE CHICKEN and FOIE GRAS “pâté en croûte”

dessert::

CHOCOLATE cream

SOUFFLÉ,

pistachio

Roasted SOLIES FIGS, honey ice cream

endive-

www.dineasiaguide.com

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