New Autumn-inspired experiences at L’Envol, A taste of autumn at HAKU, mushroom-themed dinner menu at Roganic on 12 – 13 November, and a new autumn Spanish menu at La Rambla by Catalunya

On 12 & 13 November, Roganic together with Simon Rogan will present a special menu themed on one of Simon Rogan’s all-time favourite ingredients, the versatile MUSHROOM. Highlights of the 11-course menu priced at HK$980+10% per guestinclude the guest-favourite Truffle Pudding with warm croissant pastry layered with truffle custard, and homemade Mushroom & Miso Parker House Bread; as well as new exclusive mushroom creations such as Aerated Cep Cakewith pickled shimeji and lovage; and Hong Kong Chickenwith girolles and artichokes.

La Rambla by Catalunya obliges with a series of flavour-rich seasonal comfort dishes by Chef Ferran Tadeo. Making a comeback on the menu is the classic Gambas al Ajillo (HK$120), created with sautéed tiger prawns, garlic, chilli, white wine and parsley with crusty bread to dip. The hearty Canelon Iberico (HK$180) is a brand new addition, made by wrapping roasted pluma Iberica with fresh homemade pasta, served with morels and smoky Idiazabal cheese. New cold and warm tapas include the Tartare de Mar (HK$130), Foie & Uni (HK$180), Red Prawn Carpaccio (HK$180), savoury Churros & Caviar (HK$180), Red Prawn Tortellini (HK$220), Lobster Wellington (HK$240), and Scampi & Snow Peas (HK$240). In addition to the new seasonal a la carte dishes, La Rambla will continue surprising guests with a daily changing menu of market-fresh specials.

To mark the turn of the season, Chef Elzer introduces four new autumn-inspired experiences at L’Envol, from the “Allure” set lunch and 5-course “Decouverte” chef’s menu, to the 8-course “Signature” series and 8-course “Prestige” caviar menu.

Introducing The 8-Course “Signature” Dinner Tasting Menu

Savour L’Envol’s most iconic dishes by Chef Olivier Elzer, the eight-course Signature menu is priced at HK$1,888+10% per guest, with an additional HK$1,288 for the wine pairing experience hand-selected by Chief Sommelier Tristan Pommier.  Pommier will be showcasing some exclusive champagne and wine labels only available at St. Regis Hong Kong including the 2010 L’ame de la Terre Francoise Bedel et Fils and Côte de Beaune “Les Pierres Blanches”, Klain Bourgogne 2001, a wine from the southern part of Côte d’Or, which is also home to great Burgundy wines.

Introducing the 8-Course “Prestige” Caviar Menu

Highlighting five hand-selected caviar pairings originating from leading caviar producers in China, France and surrounding European countries, the Prestige Menu is an ode to Chef Elzer’s precise and delicate craftsmanship.

Introducing The 5-Course “Decouverte” Tasting Menu

The decouverte menu features five courses of Chef Olivier’s latest seasonal innovations and inspirations. Priced at HK$1,288+10% per guest with an optional Wine Discovery pairing at an additional HK$888. Pommier has selected iconic wine regions and estates such as Burgundy, Bordeaux and Loire Valley to showcase in the wine pairing experience, guests can sample some of the most iconic wine Châteaux in France during this experience.

L’Envol also offers guests over 800 wines including red, white, rosé, and dessert wines, as well as more than 100 references for Champagne all handpicked by Chief Sommelier Tristan Pommier. The beverage list is extensive with a focus on small boutique wineries so that guests can enjoy rare vintage or limited edition bottles.

Aside from vintage and iconic wines, guests can also enjoy premium Armagnac and rare cognac selections for the perfect after-dinner digestif.

Executive Chef Agustin Balbi unveils HAKU’s latest seasonal menu; a tribute to the hearty ingredients of the Japanese autumn harvest. Priced at HK$1,480 + 10% per guest, HAKU’s new 11-course Modern Japanese inspired menu with Spanish and Mediterranean influences is a tribute to Chef Balbi’s authentic and progressive style of cooking, while respecting the Japanese traditions of Grand Chef Hideaki Matsuo.