{"id":809448,"date":"2025-07-03T00:13:45","date_gmt":"2025-07-02T16:13:45","guid":{"rendered":"https:\/\/ztylezman.com\/?p=809448"},"modified":"2025-07-03T11:06:41","modified_gmt":"2025-07-03T03:06:41","slug":"experience-the-new-summer-menu-at-petrus-shangri-la-hong-kong","status":"publish","type":"post","link":"https:\/\/ztylezman.com\/en\/lifestyle-en-2\/food-drink-en-2\/experience-the-new-summer-menu-at-petrus-shangri-la-hong-kong\/","title":{"rendered":"Experience the New Summer Menu at Petrus Restaurant Shangri-La Hong Kong"},"content":{"rendered":"\n

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.<\/p>\n\n\n\n

\"\"
Black truffle (Manjimup black truffle \/ white corn \/ chicken broth)<\/figcaption><\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n

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. \u00c0 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).<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\"\"
Artichoke (Lavender \/ Chocolate \/ Ice Cream)<\/figcaption><\/figure>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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<\/a> or contact Petrus restaurant at +852 2820 8590.<\/p>\n","protected":false},"excerpt":{"rendered":"

Discover Petrus at Shangri-La Hong Kong’s summer menu crafted by Chef Uwe featuring seasonal ingredients like Manjimup black truffles and Kagawa A5 olive wagyu. Indulge in exquisite dishes with stunning Victoria Harbour views before August’s end.<\/p>\n","protected":false},"author":15,"featured_media":809178,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":"Petrus at Shangri La Hong Kong introduces a seasonal summer menu, highlighting premium ingredients such as Manjimup black truffles sourced from Al Blakers' Manjimup Truffles established in 1994, and local chocolate from Conspiracy Chocolate. The menu offers a range of exquisite dishes including Brittany lobster, Kagawa A5 olive wagyu, and a creative artichoke-inspired dessert, complemented by optional wine pairings curated by their sommelier to enhance the dining experience while enjoying panoramic views of Victoria Harbour."},"categories":[5045],"tags":[],"class_list":{"0":"post-809448","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-drink-en-2"},"raw_content":"\n

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.<\/p>\n\n\n\n

\"\"
Black truffle (Manjimup black truffle \/ white corn \/ chicken broth)<\/figcaption><\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n

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. \u00c0 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).<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\"\"
Artichoke (Lavender \/ Chocolate \/ Ice Cream)<\/figcaption><\/figure>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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<\/a> or contact Petrus restaurant at +852 2820 8590.<\/p>\n","_links":{"self":[{"href":"https:\/\/ztylezman.com\/en\/wp-json\/wp\/v2\/posts\/809448","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ztylezman.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ztylezman.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ztylezman.com\/en\/wp-json\/wp\/v2\/users\/15"}],"replies":[{"embeddable":true,"href":"https:\/\/ztylezman.com\/en\/wp-json\/wp\/v2\/comments?post=809448"}],"version-history":[{"count":0,"href":"https:\/\/ztylezman.com\/en\/wp-json\/wp\/v2\/posts\/809448\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ztylezman.com\/en\/wp-json\/wp\/v2\/media\/809178"}],"wp:attachment":[{"href":"https:\/\/ztylezman.com\/en\/wp-json\/wp\/v2\/media?parent=809448"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ztylezman.com\/en\/wp-json\/wp\/v2\/categories?post=809448"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ztylezman.com\/en\/wp-json\/wp\/v2\/tags?post=809448"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}