For the launch of Bibo’s new weekend lunch, Chef Nicholas Chew has designed two seasonal menus with optional wine pairing and champagne free flow available on Saturdays and Sundays only: “3 Steps” (from HK$438 + 10% for 1 Entrée, 1 Plat, 1 Dessert) and “5 Steps” (from HK$588 + 10% for 2 Entrees, 1 Plat, 2 Desserts).
Guests can choose from an array of entrées including Eggplant with quinoa, miso and mixed herbs, Celeriac with uni, ink and lardo, Scallop with cauliflower, haddock and coconut, and Abalone (supplement HK$120) with cassoulet, capers and crumbs. Plats (mains) include stunning options of Octopus with beets, meringue and stracciatella, Kinmedai with endive, karasumi and beurre blanc, Pigeon with wild rice, mussels and peas, and Wagyu Miyazaki (supplement HK$180) with Sarasin, pommes puree, ikura and olive. To finish, guests can satisfy their sweet tooth with options such as Dacquoise Ice Cream with strawberry and ash, Baba Au Rhum with orange and coffee, Cream with passionfruit and lemon, Chocolate ‘Trio’ made and an Alleosse Selection of fine cheeses of the day.
Top off an exquisite lunch with 3 wine pairings at HK$198 or 5 pairings at HK$388, or a champagne free flow experience at HK$388 per guest.