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Aulis, Ecriture, La Rambla, Gough, Porterhouse, Roganic, Tate – Mother days menu

May 12

Aulis Hong Kong

Causeway Bay, Hong Kong

Farm To Table Cuisine

Chef Simon Rogan

Mother’s Day Dinner Menu: HK$1480 per person

 

Menu

pumpkin, nashi pear, bay leaf

fermented watermelon

beetroot, smoked eel

Hong Kong pea

sweetcorn, chick pea

truffle pudding

sea urchin custard, our caviar

raw beef in coal oil, pumpkin, sunflower

oyster, cauliflower, pike perch roe

mushroom wholemeal, miso glaze

cabbage, crab, horseradish

grilled salad, Westcombe cheese, truffle

5 flavour cod, kalibos, black garlic

duck, sweetcorn, baby leeks

Tunworth cheese, cranberry, hazelnut

stout, molasses, burnt milk

earl grey, chocolate, cherry cake

caramelized apple

doughnut

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Ecriture

Two Michelin Star

Contemporary French

Central, Hong Kong

Chef Maxime Gilbert

 

Available on May 12, 2019

Mother’s Day Set Lunch: HK$788 + 10% includes flower for Mom + a glass of champagne

Lunch Menu

Uni

Spiny marine invertebrate species with a globular body

Amaebi

Amaebi, or spot prawn, is a cold water northern shrimp known and named for its sweet taste

OR

Kabu

Kabu is a root vegetable commonly grown in temperate climates worldwide for its white fleshy taproot. Kabu usually have a spicier taste than Western varieties  (Supplement 298 per person)

Scallop

Scallop is a common name that is primarily applied to any one of numerous species of saltwater clams or marine bivalve mollusks

OR

Green Asparagus

Tall plant of the lily family with fine feathery foliage, cultivated for its edible shoots

OR

Caviar

Royal Caviar Club hybrid is a blend of the

pickled roe of Sturgeon from mature 8 year old sturgeon, 20g per person (supplement 388 per person)

Blue Lobster

A large crustacean, with a body length up to 60 centimeters and weighing up to 5-6 kilograms

OR

Pigeon

A young sheep from the area of Aveyron

OR

Wagyu

Culinary name for meat from cattle, particularly skeletal muscle (supplement 388 per person)

Amao Strawberry

A widely grown hybrid species of the genus Fragaria, collectively known as the strawberries

Apple

An apple is a sweet edible fruit. It is a fleshy round fruit with red or green skin and a whitish inside

Library of Flavours (Dinner): HK $1688 + HK $990 for wine pairing

Mother’s Day Special Dinner Menu

(Library of Flavours)

Amaebi

Amaebi, or spot prawn, is a cold water northern’ shrimp known and named for its sweet taste

Caviar

Royal Caviar Club hybrid is a blend of the pickled roe of  Sturgeon from mature 8 year old sturgeon, 20g per person (supplement 388 per person)

Green Asparagus

Tall plant of the lily family with fine feathery foliage, cultivated for its edible shoots

Akamutsu

One of the very fine white meat fish from Yamaguchi

Kuro awabi

Kuro awabi, or abalone, is an edible mollusc that lives in warm seas, with a shallow ear-shaped  shell lined with mother-of-pearl

Lamb

A young sheep from the area of Aveyron

OR

Japanese Wagyu Beef -Caviar

Culinary name for meat from cattle, particularly skeletal muscle (supplement 588 per person)

Amao Strawberry

A widely grown hybrid species of the genus Fragaria, collectively known as the strawberries

Japanese Citrus

This is a sour citrus that Japanese are very familiar with, much like Yuzu.The fruit is soft, juicy and very sour with distinctive flavor

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Isola

 

Buffet with Main: HK $528 (per person)

Buffet Only: $508 (per person)

Champagne Free Flow (2 Hours)

Hernri Giraud, Esprit Nature Brut nv Additional $488

 

Menu

Zuppa di mais e gamberi

Sweet corn soup and prawns

Or

Antipasti assortiti al bancone

Selection of appetizers

Ravioli di pesce con salsa ai crostacei e pomdori

Homemade seafood ravioli pasta with shellfish bisque and tomato

Or

(v) Risotto ai funghi e asparagi con formaggio grattugiato

Risotto with mushrooms, asparagus, and grated cheese

Or

Linguine all astice e granchio con salsa al pomodorini piccanti

Lobster and crab linguine with light spicy cherry tomatoes and basil sauce

Additional $98

Or

Pizza al tonno e cipolla rossa

Margherita pizza with tuna and red onions

Or

Branzino alla Mediterranea

Italian sea bass with olives, capers, and tomatoes

Or

Pollo grigliato con verdure e salsa al tartufo

Roasted chicken with glazed vegetables and truffle sauce

Or

Filetto di manzo grigliato con verdure miste e la sua salsa

Josper grilled beef tenderloin with mixed vegetables and gravy sauce

Selezione di dolci al bancone

Dessert buffet, coffee, and tea

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La Rambla

Spanish

Central, Hong Kong

Chef Ferran Tadeo

Available May 12, 2019

Buffet Style Sunday Brunch: HK $680 for adult / HK $340 for child 5 – 12 years old

 

Menu

La Barra (Buffet Style)

Brilliant spread featuring the best cuts of Jamon Iberico, cured meats, spanish cheese and various types of anchovies along with catalan classic of ensaladas, coca and tostadas

Huevos Huevos (Egg Station)

Make Your Own Tortillas

Bacon, mushrooms, paletilla, onions, peppers, zucchini, cabbage, tomato, cheese, croutons

Broken Eggs with Chorizo

The Bazaar

Slow cooked egg with potato foam

Eggs Your Way

Scramble, sunny side up..

Josper Grilled (everything over charcoal)

Carabineros 3 XL

Ask for Sunday specials

Tapas

Bikini

truffle, jamon, cheese

Jamon Croquetas

creamy bechamel with iberico ham

Bombas De La Barceloneta

a ‘la coca fumada’ creation – our meat & potato version topped with brava sauce

Hokkaido Scallop Donostiarra

garlic, chilli, parsley

Paellas

(made to order)

Classic Paella

pork belly, calamari, clam

Squid Ink Paella

catalan style arroz negro with clams & calamari

Vegetarian Paella

catalan style arroz a banda with grilled green asparagus & seasonal vegetables

Shared Main Courses

Traditional Suckling Pig “Segovian Style”

our signature dish roasted segovian style with seasonal mushrooms

Aragon Lamb Shoulders

12 hours slow cooked spanish lamb shoulder with padron peppers

Josper Grilled Turbot

Charcoal grilled turbot with donostiarra sauce

Algo Dulce

Selection of pastries, traditional spanish desserts and whole cakes

Helado Nitro Ice Cream Sundae

french vanilla ice, sundae toppings prepared table-side

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Gough’s On Gough

Modern British

Central, Hong Kong

Chef Cary Docherty

 

Sunday Roast Menu: HK $498 + 10% per person

Sunday Roast Menu

Grilled Asparagus & Hollandaise Sauce To Share

ROAST LOIN OF DINGLEY DELL PORK

Black pudding, duck fat potatoes, braised carrots, wilted black cabbage, Yorkshire pudding, cauliflower cheese, pork gravy, apple sauce

OR

ROAST LEG OF LAKE DISTRICT LAMB

Lamb sausage, duck fat potatoes, Yorkshire pudding, braised carrots, mushy peas, cauliflower cheese, lamby graby, & mint sauce

OR

ROAST RIB OF HEREFORD BEEF

Duck fat potatoes, Yorkshire pudding, braised carrots, creamed spinach, cauliflower cheese, beef gravy, & horseradish sauce

OR

GRILLED CELERIAC STEAK (V)

Olive oil crushed potatoes, braised carrots, wilted black cabbage, Yorkshire pudding, cauliflower cheese, & celeriac “gravy”

PEAR TRIFLE

Pear compote, Poire William cream, poached pears and pear jelly

OR

APPLE CRUMBLE

Bramley apples, almond and hazelnut crumble, custard

OR

COLSTON BASSETT STILTON CHEESE

Served with grapes, celery and oat crackers

Coffee or Selection of Jing Teas Included

MAINS TO SHARE

Supplement HK $218 per person, minimum 2 people

WHOLE ROASTED DOVER SOLE

Served with olive oil crushed new potatoes and Grenobloise sauce

BEEF WELLINGTON

Roasted carrots and fine beans, mashed potatoes and beef sauce

GRASS FED SCOTTISH RIB OF BEEF

Served with chips, green salad and Bearnaise sauce

BEVERAGE SELECTION

2 Hours Free-Flow

MOCKTAILS, JUICES & SODAS

HK$248

HOUSE DRAUGHT BEER,

BLOODY CEASAR, PIMM’S & GOUGH’S BUCK FIZZ HOUSE WHITE & RED WINES

HK$348

with CHAPEL DOWN VINTAGE RESERVE BRUT NV, SPARKLING WINE, KENT, ENGLAND

HK$388

with LOUIS ROEDERER BRUT PREMIER NV, CHAMPAGNE, FRANCE

HK$488

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Porterhouse

Steakhouse

Central, Hong Kong

Chef Angelo Vecchio

Available on May 12, 2019

 

Porterhouse will offer the normal weekend brunch and dinner with additional offers as below:

 

  1. A complimentary “Folli Follie” bracelet (valued at $505)  for mum during brunch & dinner, while stock last
  2. A complimentary rose for every mum
  3. A complimentary dessert for every mum
  4. A complimentary voucher for every mum ($100 a la carte menu dinner coupon upon $500 spending for next visit)

Porterhouse Brunch Buffet: HK $428

  • Unlimited buffet, carving station, and seafood bar

Please Note: All prices are in HK Dollars and are subject to 10% service charge

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Roganic

Causeway Bay, Hong Kong

Chef Simon Rogan

Farm to Table Cuisine

 

Available on May 12, 2019 Only

Free gift for mums sponsored by Miller Harris, London Luxury Perfume.

Mother’s Day Tasting Menu: HK$980 + 10%

Wine Pairing : HK $580 + 10%

Juice & Tea Pairing: HK $280+ 10%

 

Menu

hong kong pea

cep, cured egg, spelt

wafer, fermented mushroom puree, yeast

truffle pudding

sea urchin custard, our caviar

chicken, young squid, mustard emulsion

aged raw beef, oyster, caper

soda bread and cultured butter

grilled salad, Westcombe cheese, truffle

codfish, broccoli, roast bone

chicken, mustard, leek

tunworth cheese, hazelnut, cranberry (additional $130)

strawberries & cream

stout, molasses, burnt milk

doughnut

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TATE Dining Room

1 Michelin Star

Innovative French Chinese

Sheung Wan, Hong Kong

Chef Vicky Lau

 

Available on May 11, 2019 Only

8 Chapters Dinner Set Menu: HK $1680 per person

Menu

INTRO.     Petits Salé / Amuse-Bouche

  1. ODE TO CHINESE YAM

Chinese Yam escorted with Seaweed Jelly, aroma of Sesame Oil with a special selection of Ossetra Caviar

  1. ODE TO ABALONE

Red Abalone Carpaccio with Marinated Celtuce, a delicate touch of Pike Roe

  1. ODE TO KUMQUAT

Warm Sea Scallop accompanied by Aged Kumquat Grenobloise-Style Sauce

  1. ODE TO ROSEY SEABASS

Rosey Seabass served with Sour Cabbage Spicy Bouillabaisse, Lobster Quenelle Tofu and Fruit Tomato

  1. ODE TO SCALLION

Blue Lobster lightly steamed balanced with Scallion Ginger Sauce and duet of

Vin Jaune Shaoxing Wine Foam

  1. ODE TO PIGEON FROM FRANCE

Steamed Pigeon ‘’ Au Sang ‘’ paired with fermented mustard green served alongside Sichuan Pigeon Sauce

Phoenix Tea Pudding with refreshing Mandarin Sorbet

  1. ODE TO LAVENDER

Crispy Yogurt Meringue with Blueberry Sorbet, Lavender White Chocolate Mousse

  1. ODE TO URBAN HONEY

Mignardise Surprise

Wine Pairing

  1. Matsunotsuka Junmai Ginjo, Japan (50ml) ***
  2. Domaine Lebrun Pouilly-Fume
  3. Loire Valley, 2015 (100ml)
  4. Condrieu Vertige Yves Cuilleron, Rhone Valley, 2011 (100ml) ***
  5. Tiansai, Skyline of Gobi Reserve Chardonnay, Xinjiang, China, 2017 (100ml)
  6. Chateau Puech-Haut Tete de Belier, Languedoc, 2015 (100ml) ***
  7. Yves Cuilleron Roussilliere Rouge Doux, Rhone Valley, 2016 (50ml)

Glass of Champagne Ruinart Blanc de Blancs | $190 hkd | INTRO. 3 Glasses*** | $480 hkd | Courses II, IV, VI 6 Glasse | $780 HKD |  Courses II, III, IV, V, VI, VII

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Details

Date:
May 12

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