~> Ecriture, fusion French & Japanese Fine dining
At ECRITURE, Executive Chef Maxime Gilbert draws upon French cooking techniques and inspiration from neighboring Japan, selecting the finest seasonal ingredients from both France and Japan to craft an ever evolving menu.
Écriture mean “writing” in french, as soon as you step in the restaurant, you see a wall of books, the set meals of the menu are titled “Calligraphy” (for lunch) or “Library of Flavours” (for dinner). The main describe the main ingredient: “Green Asparagus
Tall plant of the lily family with fine feathery foliage, cultivated for its edible shoots”, “John Dory Fish of the eastern Atlantic and Mediterranean, with a black oval mark on each side”
Ecriture meal starts with a selection of creative amuse-bouches, fresh and crispy french bread.
Beignet of Hokkaido scallop and black truffle: creative association of truffle and scallop deep fried. The beignet are served with a celeriac purée.
26th floor, HQueens
80 Queens Road Central
+852 2795 5996
Kuro awabi ( japanese disk abalone )
Spicy cacao custard with alfonsino mango chutney and peanut ice cream
If you want the full experience, Ecriture offer you the option to indulge yourself, with the Caviar option: Royal shrencki caviar is the pickled roe of sturgeon from mature 8 year old sturgeon, 20g per person (supplement 388 per person)