Peninsula Restaurant Menu, Prices and Locations

Peninsula Restaurant Menu

3 Course Set Menu

£35 per person. Signature dishes of the season

1st Course

Ox Tail
celeriac, mustard seed

Salmon
golden turnip, pork

Gallette
cheese, mushrooms

2nd Course

Rabbit
carrots, savoy cabbage

Monkfish
Bombay potato, calcot onions

Jerusalem Artichokes
gnocchi, red chicory

3rd Course

Alphonso Mango
white chocolate, meringue

Yorkshire Rhubarb
bay leaf, green tea

Caramelia 36% Valrhona
passion fruit, banana

Selection of Artisan Cheeses
£5 supplement or £15 as an extra course

Sides
£5 each

Truffle Mashed Potato
Garden Leaf Salad

7 Course Tasting Menu

£75 per person. Wine pairing £60 per person. A culinary celebration of tastes and texture. The tasting menu is only available for the entire table. Last orders: 9:30 pm

1st Course
Sweet and Sour Cauliflower
Black sesame ice-cream. Wine pairing: Semillon, Mangan Vineyard Margaret River, Cullen, Australia, 2014

2nd Course
Mackerel
kohlrabi, bonito. Wine pairing: Gavi di Gavi, “Montessora”, La Giustiniana, Piemonte, Italy, 2017

3rd Course
Lobster
bacon, sea salad. Wine pairing: Pouilly- Fuisse “Sur La Roche”, Gilles Morat, Burgundy, France, 2016

4th Course
Quail
Spiced lentils, mint. Wine pairing: David & Nadia Pinotage, Swartland, South Africa, 2016

5th Course
Wagyu Beef
Celeriac, black garlic. Wine pairing: Shiraz, Shaw + Smith, Adelaide Hills, Australia, 2015

6th Course
Selection of Artisan Cheeses

7th Course
Alphonso Mango
White chocolate, meringue. Wine pairing: Riesling Auslese “Sonnenuhr”, Heinrichshof, Mosel Valley, Germany, 2017

Laurent-Perrier Tasting Menu
£98 per person

Main

Canapé

Cucumber Textures
Home-made ricotta, thai basil. Suggested Pairing: Laurent-Perrier La Cuvée

Hake Gravlax
Kumquat, capers. Suggested Pairing: Laurent-Perrier Blanc de Blancs Brut Nature

Turbot Poché
Clams, leek. Suggested Pairing: Laurent-Perrier Vintage 2008

Venison Fillet
Pickled walnut, blue berry. Suggested Pairing: Laurent-Perrier Cuvée Rosé

Granny Smith
Yoghurt, wasabi

Pear Mousse
Roasted macadamia, caramel. Suggested Pairing: Laurent-Perrier Harmony

3 and 7 Course Menus
The tasting menus are only available for the entire table. Last orders: 9.30 pm

3-Course Set Menu

£38 per person; Signature dishes of the season

1st Course
Sea Trout
cucumber, almonds

Ballotine of Rabbit
mustard seeds, liver parfait

Butternut Squash
fermented apple, ricotta

2nd Course
Roasted Cod
artichoke, chorizo

Lamb Rump
kale pesto, salsify

Corn Kakiage
sour cream, daikon cress

3rd Course
Pear Mousse
roasted macadamia, caramel

Yorkshire Rhubarb
bay leaf, green tea

Caramelia 36% Valrhona
passion fruit, banana

Selection of Artisan Cheeses
£5 supplement or £15 as an extra course

Sides
£5 each

Truffle Mashed Potato
Garden Leaf Salad
Green Beans and Parmesan

7-Course Tasting Menu

£79 per person. Wine Pairing £60 per person. A culinary celebration of tastes and textures

1st Course
Amuse-Bouche
Wine Pairing: Wild Sauvignon, Greywacke, Marlborough, New Zealand, 2016

2nd Course
Langoustine
Heirloom carrots, walnuts. Wine Pairing: Rebula, Gašper, Goriška Brda, Slovenia, 2013

3rd Course
Scallop
Elderflower, mussels. Wine Pairing: Mâcon Milly- Lamartine, Les Heritiers du Comte Lafon, Burgundy, France, 2016

4th Course
Anjou Pigeon
Beetroot, thai basil. Wine Pairing: Pinot Nero, Franz Haas, Trentino – Alto Adige, Italy, 2016

5th Course
Wagyu Beef
Kimchi dumpling, baby bok choy. Wine Pairing: Shiraz, Shaw + Smith, Adelaide Hills 2015

6th Course (Pre-Dessert)
Pear Mousse
Roasted macadamia, caramel. Wine Pairing: Riesling Auslese “Sonnenuhr”, Heinrichshof, Mosel Valley, Germany, 2017

7th Course
Selection of Artisan Cheeses
onion and date compote (£15 as an extra course)

7-Course Veg. Tasting Menu
£68 per person. Wine Pairing £60 per person. A culinary celebration of tastes and textures

1st Course
Amuse-Bouche
Wine Pairing: Wild Sauvignon, Greywacke, Marlborough, New Zealand, 2016

2nd Course
Butternut Squash
Fermented apple, ricotta. Wine Pairing: Falanghina, Quintodecimo, Via del Campo, Campania,Italy, 2016

3rd Course
Leek & Potato
Black truffle, blue nasturtiums. Wine Pairing: Montlouis sur Loire “Remus Plus”, Domaine Taille auxLoups, Loire Valley, France, 2014

4th Course
Beetroot
Horseradish, watercress. Wine Pairing: Morgon, Domaine des Terres Dorées, Beaujolais, France, 2016

5th Course
Corn Kakiage
Sour cream, daikon cress. Wine Pairing: Hautes Côtes de Beaune, Remi Rollin, Burgundy,France, 2014

6th Course (Pre-Dessert)
Pear Mousse
Roasted macadamia, caramel. Wine Pairing: Riesling Auslese “Sonnenuhr”, Heinrichshof, Mosel Valley, Germany, 2015

7th Course
Selection of Artisan Cheeses
onion and date compote (£15 as an extra course)

Valentine’s Menu

1st Course
Mignardise Appetizer

2nd Course
Scottish Scallop Carpaccio
Mango vinaigrette, tonka bean

3rd Course
Torched Halibut
Jerusalem artichoke texture, saffron sauce

4th Course
Anjou Pigeon
Cured fois gras, blueberries

5th Course
Smoked Veal
Forest mushroom, savoy cabbage

6th Course
Apple Sorbet
Wasabi yogurt foam

7th Course
Bailey’s Parfait
Coffee and raspberries

Vegetarian Valentine’s Menu

1st Course
Mignardise Appetizer

2nd Course
King Oyster Mushroom
Savoy cabbage, lemon thyme velouté

3rd Course
Falafel
Heirloom carrots, mint

4th Course
Roasted Cauliflower
Spiced pecans, saffron sauce

5th Course
Nuts Roast
Tenderstem broccoli, prune d’agen

6th Course
Apple Sorbet
Wasabi yogurt foam

7th Course
Bailey’s Parfait
Coffee and raspberries

Peninsula Restaurant Near Locations

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Peninsula Restaurant Hours

Monday	12–10:30 PM
Tuesday	Closed
Wednesday	12–10:30 PM
Thursday	12–10:30 PM
Friday	12–10:30 PM
Saturday	12–10:30 PM
Sunday	12–10:30 PM

About Peninsula Restaurant

With its 1928 debut, the opulent Peninsula Hotel is both the group’s flagship property and the oldest hotel in Hong Kong. The hotel is known for its Old World opulence and white-glove service, and it is situated at Tsim Sha Tsui on the southern tip of the Kowloon Peninsula.

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