Seasons by Olivier E. [Hong Kong] - French Perigord Black Truffles Menu for February 2017, 6 Courses for HKD $1,288

 Seasons by Olivier has kept its Michelin 1 Star for the 2nd year in a row,  and from what I have been observing from a distance,  I think the food thoughtfulness and the presentation has increased a notch during the recent year and they could possibly be aiming for a 2nd Star status.  Seasons invited us over to sample the new French Perigord Black Truffles menu,  which is HKD $1,288 for 6 Courses.  This menu will run until the end of February 28th 2017.  

Bread Basket -

The French Perigord Black Truffles Menu -

4 Courses for $888

6 Courses for $1,288

Chef Olivier's Box of Hokkaido Sea Urchin,

with French Black Truffle & Jelly, Balik Salmon Tartare & Egg Mimosa.  Very sweet urchin and generous,  the salmon and chopped eggs surprisingly worked well as a pairing.  Wonderful dish...

 

Double Consommé of Chicken, Vegetables & Black Truffle Infusion -
with Spinach & Cheese Ravioli, Morteau Sausage and Fried Artichoke.  The ravioli were quite cheesy, which worked well with the strongish Morteau sausage flavors. Overall this clear consomme dish ended up being quite powerful in flavors..

Roasted Langoustine, mashed Celeriac 'Soufflé' with Truffle Butter, Nasturtium & Fried Celeriac

The smooth celeriac souffle mash was a contrast to the fried celeriac on top.  The Langoustine was already de-shelled and had a nice grilling flavor.

 
Pigeon Leg & Breast with Goose Foie Gras, Cabbage with Perigourdine Sauce, 
shaved French Black Truffle -
My favorite dish.  Apart from the perfectly cooked Pigeon which was evenly pink rare, I also liked how the meat was gamey enough but just rightly so, as sometimes they could taste a bit too 'Wild'. The fried cabbage added some texture.

Aged Truffle Camembert. Served with Salad and Caramelised Walnuts -

The lettuce salad leaves and dressing was actually really tangy refreshing, crunchy.  The honeyed walnuts almost felt like the ones in a Hotel Chinese restaurant. The Brie tasted strong, ripened and unpasteurized, and definitely a top grade one from an artisanal Affineur de Fromage.

Chocolate & Hazelnut Gianduja Entremet, Black Truffle Ice Cream -

Surprisingly the ice cream within had a fairly strong truffle taste.  This was my other favorite Course, expertly executed with the entremet cake layerings, and the almost brandy snap alike crispy biscuit roll is addictive.  Apparently one of their Pastry Chefs has recently won a 1st Prize in an International Competition too, so congratulations !

At only HKD $1,288 for the 6 Course French Truffle Menu -

This represented great value for money, especially when the Sea Urchin & Balik Salmon Box alone is more than $400 by A La Carte.  I am already thinking of coming back for more as I saw some recipes which are new and interesting to me to try, the good thing is that the space is bigger here, so there are slightly more chances of securing a table with 1-2 days in advance.  (One of the reasons why I hardly do Fine Dining nowadays, as my schedule is a bit too last minute nowadays.)

Price: HKD $880 to $1,288 + 10% Per Person  (Preview Invitation by Seasons by Olivier E.)
Food: ♕♕♕♕ 1/2 to ♕♕♕♕♕

Address:銅鑼灣恩平道28號利園二期3樓308-311號舖
Shop 308-311, 3/F, Lee Garden Two, 28 Yun Ping Road, Causeway Bay
Ph: +852 25056228