At the Shangri-La Hotel on Hong Kong Island, the Michelin-starred restaurant Petrus has unveiled a brand new summer menu, crafted by Chef Uwe Opocensky and his team using the freshest seasonal ingredients. Available from now until the end of August, this menu invites guests to indulge in exquisite summer dishes while enjoying stunning views of Victoria Harbour. Chef Uwe’s starter features Manjimup black truffles paired with sweet corn from Hokkaido, slow-cooked egg yolk, and sherry vinegar, delivering a rich, layered flavor experience. The black truffles are sourced from Manjimup Truffles, founded by Al Blakers in 1994, with whom the chef has collaborated for 18 years. This dish is priced at HK$488 and is also part of the dinner set menu.
On the dessert front, the chef presents a creative sweet treat inspired by the shape of an artichoke, incorporating Conspiracy Chocolate’s 75% dark chocolate, local Assam lemon, and honey lavender ice cream, all beautifully drizzled with ancient tree extra virgin olive oil. This delightful combination brings a refreshing and delicate layered experience, making it one of the highlights of the summer menu. À la carte options also include Brittany lobster with beetroot and elderflower (HK$688), Kagawa A5 olive wagyu with chicken fat mushrooms and apricots (HK$988), summer garden (HK$388), and Miyazaki mango with coconut and croissant (HK$238).
Petrus offers a summer menu featuring a choice of five courses for HK$1,888 or eight courses for HK$2,688. Highlights include three varieties of Fukuoka oysters and Maison Kaviari’s caviar paired with hairy crab, with the option to upgrade to red shrimp or A5 olive wagyu for an additional HK$388. To elevate your dining experience, a wine pairing selected by the sommelier is available, starting at HK$1,880, perfectly enhancing the table experience.
As for lunch, the summer lunch menu will be available starting from June 30, priced at HK$688 per person (includes three courses). The star dish features a refreshing salad made with French lettuce and arugula, paired with Tuscan cantaloupe, Iberian ham, and 25-year-aged Italian balsamic vinegar. Additionally, you can opt for two glasses of wine selected by the sommelier, starting from HK$600.
Chef Uwe expresses that summer is the perfect season to showcase bold and fresh flavors. He aims to create an inviting and richly layered Michelin experience using premium ingredients like Manjimup black truffles and local chocolate. For reservations, you can visit www.islandshangrila.com or contact Petrus restaurant at +852 2820 8590.
