• L’Envol at The St. Regis Hong Kong introduces a “Prestige” 8-course caviar menu by culinary director Olivier Elzer

    Following the long-awaited opening of L’Envol, Chef Elzer presents an 8-course dégustation menu reflective of his contemporary culinary compositions and passion for high quality ingredients. The menu is priced at HK$2,688 per guest with an additional 10% service charge.

    The Prestige Menu highlights five hand-selected caviar pairings originating from leading caviar producers in China, France and surrounding European countries.

    To start, guests are presented with the first course of Le Shadi de La Maison Nordique, a beef consommé jelly with horseradish topped with a beautiful layer of Shadi Caviar harvested from the Schrenki sturgeon in Quzhou, China. The second course, Le Kristal Kaviari follows with fresh Brittany razor clams served with the famous amber-hued Kristal Caviar, a favourite among Michelin-awarded chefs, harvested from the Schrenki sturgeon in China. L’Imperial de Sologne de La Maison Nordique features soft-poached French pink rock lobster, elegantly layered with cucumber, dill cream and Imperial Caviar from France. L’Oscietre Kaviari highlights the prestigious caviar from sturgeon Acipenser Gueldenstaedti. For the final and most anticipated caviar experience, guests will enjoy L’Armur Beluga No.7 W3, seared wagyu tenderloin served alongside blinis topped with beef marrow and highly valued Beluga caviar. The exquisite gastronomic experience ends with La Pomme Granny Smith, a Granny Smith apple compote in a chocolate sphere.