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<<17th July 2020 – Hong Kong>> Le Comptoir’s 2 Michelin-starred French restaurant ÉCRITURE introduces a new summer weekend lunch menu featuring the season’s finest ingredients. Priced at HK$788+10% per guest with an optional free-flow Dom Perignon 2008 champagne package for an additional HK$1,388 per guest, the lunch menu introduces a more casual yet refined dining experience at Écriture exclusively on weekends. Due to the current COVID-19 restrictions, weekend lunch will be served from 1200pm – 430pm.
Introducing a new Summer Weekend Lunch Experience at Écriture
Executive Chef Maxime Gilbert has curated a new summer menu, introducing to the city’s gourmands an exquisite new weekend lunch experience. The menu begins with a spread of Écriture’s signature house-cured cold cuts and bites such as bonito, John Dory, Brittany Pigeon from Plouneour Menez, and fresh ikura, a whetting appetiser for the next savoury course of Japanese Amaebi, served raw with summer pineapple tomatoes and olive oil-marinated fennel.
Choose to indulge in the decadent next course, Caviar and Uni Tart, for a supplemental charge of HK$588 per person. The now-famous dish features a generous amount of Royal Caviar Club’s Schrenckii caviar, Hokkaido sea urchin and celeriac bavaroise in a buckwheat tart shell, finished with a beurre blanc sauce.
Delight in the impossibly rich Taiyouran Japanese Egg, served with complementing girolles fricassee, onion compote, croutons, and glazed carrots. This is followed by pan-seared, crispy homemade Gnocchi with goat cheese cream, organic honey, and spinach sauce.
The anticipated meat course is a native of French-Basque and farmed in Pyrenees-Atlantiques in France – the legendary Kintoa Basque Pig. The ancient Basque breed of pig feeds only on acorns, chestnuts, and ferns, and its meat has a pronounced red colour, marbled with white and pink intramuscular fat. The resulting flavour when cooked is uniquely reminiscent of spices and nuts, and boasts a juicy, soft, and tender texture of meat. At Écriture, the rack of Kintoa pork is roasted whole in the oven and served with fresh herbs vinaigrette and organic Delicatesse potatoes.
Weekend lunch at Écriture ends with an assortment of delicate desserts, including Chef Maxime’s Tarte Tropezienne, a French dessert pastry consisting of a filled brioche, as well as strawberry tart, chocolate caramel tart and seasonal fruits.
Weekend Lunch at Écriture
HK$788+10% per guest
Unlimited free-flow package of Dom Perignon 2008 for an additional HK$1,388 per guest
Cold cuts, our way
Bonito, John Dory, grouse, ikura, pickles, blinis, uni,
Paté en Croute, Carantec oyster,
Served raw, pineapple tomatoes, fennel marinated in olive oil
Caviar and Uni Tart (supplement HK$588 per person)
Royal Caviar Club Schrenckii, Hokkaido sea urchin, kabu bavaroise in buckwheat tart shell, beurre blanc
Taiyouran Japanese Egg
Girolles fricassee with onion compote, croutons served with carrot glaze
Pan-seared & crispy, goat cheese cream, organic honey, spinach sauce
Mr Oteiza Kintoa Pork
Whole rack roasted in the oven, fresh herbs, vinaigrette, Delicatesse potatoes
Tropezienne, strawberry tart, chocolate and caramel tart, seasonal fruits
Located on the penthouse floor of Hong Kong’s new cultural hotspot H Queen’s, Hong Kong hospitality group Le Comptoir presents ÉCRITURE, a space in which French cuisine is elevated to new heights by uniting it with exceptional Japanese produce to explore the endless possibilities that occur when Western craftsmanship meets Eastern philosophies. The East and the West have long held a mutual fascination and respect for one another, and at ÉCRITURE this comes together not only on the plate, but also in the effortlessly understated interiors. The restaurant takes its name from a series of paintings by Korean artist Park Seo-Bo – a work from which hangs in the private dining room, injecting a bold splash of red into a design scheme that celebrates the untold harmony found in contrasts and oppositions.
About Le Comptoir
Le Comptoir was founded in early 2013 with the goal of redefining what a fine dining experience can be. The name takes inspiration from the vibrant, convivial bar counter found in most French bistros and brasseries, where friends meet up to enjoy the good life.
True to its motto ‘fine dining redefined’, Le Comptoir is transforming Hong Kong’s already dynamic F&B scene one restaurant at a time. With each completely original concept, the team at Le Comptoir places great importance in the power of dynamic, art-centric interior design to create a unique vibe within each venue. Uncompromising in their vision, each Le Comptoir property is a feast for the senses, an ode to spectacular design and beautiful art, and takes a no-detail-spared approach in creating memorable experiences for diners at every turn.
The art of fine hospitality is at the core of every restaurant by Le Comptoir. By employing Michelin and 5-Star hotel standards throughout, each venue takes pride in providing exquisite cuisine and faultless service to diners, no matter the setting.
This dedication to fine hospitality runs true in every Le Comptoir property, from the traditional omakase experience at UMI, to Silencio, Hong Kong’s only contemporary izakaya featuring live jazz music, and sustainable cuisine inspired by the island of Bali at Poem.
For events with more than 10 guests, contact DirEvents@lecomptoir.hk for more information
26/F, H Queen’s, 80 Queen’s Road Central, Central, Hong Kong
Official Opening Hours
Monday to Saturday: 12:00pm – 2:00pm / 6:30pm – 10:00pm
Sunday 12:00pm – 2:00pm
Closed for Sunday dinner