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<<25th April 2019 – Hong Kong>> Le Comptoir’s 2 Michelin-Starred restaurant, ÉCRITURE partners with Royal Caviar Club (RCC) to launch an exclusive 5-course caviar menu available from now until mid-June 2019. For the special menu, Executive Chef and RCC Ambassador Maxime Gilbert has developed five innovative dishes that showcase the delicate flavours of caviar in unexpected and exciting new ways.
New 5-Course Caviar Menu by Chef Maxime Gilbert
Priced at HK$2,888+10% per guest, the limited edition caviar menu is available from now until mid-June only. The menu begins with Caviar and Uni Tart, an iconic pairing of creamy Hokkaido sea urchin and Cristal caviar, with celeriac whipped cream on a crispy buckwheat tart shell, finished with a light beurre blanc sauce. Decadent as it is delightful, one small tart can be shared between two guests or one large tart among four. Kabu, a Japanese turnip variety with a spicy kick, is cooked within salt dough before serving with kabu purée, Ossetra caviar, lime, kabu foam and almond oil. One of the most sought-after caviar types in the world, the uniquely sweet Imperial Ossetra Caviar appears golden-yellow in colour, with glossy medium-sized grains that gently pop in the mouth.
For the third course, an incredible Blue Lobster from Brittany, France is slightly cooked, and served with mushroom duxelle, slices of kohlrabi and shellfish sauce. The lobster is garnished with salmon roe curded in a dashi, French pork sausage and Japanese chives. On the side, the lobster’s claws will be served swimming in a broth of kohlrabi soup with Baerii rare caviar. Baerii caviar, produced from the roe of mature Baerii sturgeon, is known for its buttery rich flavour and strong after-taste, pairing well with the subtle sweetness of the lobster.
The Japanese Wagyu course follows, showcasing a melting barbecued A5 wagyu striploin taken from the tender longissimus muscle of a cow, from Miyazaki, Japan. The wagyu is served with homemade bread, poached unagi (eel) and a topping of pearly-grey Beluga caviar. The dish is finished with corn and beef sauce, with a complementing drop of coffee on the side. The legendary Beluga caviar is creamy and buttery in flavour, enhancing the earthy flavour of the meat.
The menu ends on a sweet note with Cauliflower Soufflé, a fluffy composition of cauliflower mousse with white chocolate biscuit, steamed Japanese egg yolk, lime mousse, lemon foam and a delicate topping of Golden Cristal Caviar. The large, honey-coloured grains of Golden Cristal Caviar exude a soft, creamy aroma, offering a gentle savoury contrast to the sweet elements of the dish.
For the full five-course caviar menu, please see below:
Ecriture Royal Caviar Menu
HK$2,888+10% per guest
Caviar and Uni Tart
Royal Caviar Club hybrid is a blend of the pickled roe of Sturgeon from mature 8 year old sturgeon
Kabu is a root vegetable commonly grown in temperate climates worldwide for its white fleshy toproot. Kabu usually have a spicier taste than western varieties.
A large crustacean, with a body length up to 60 centimetres and weighing up to 5-6 kilograms.
Japanese Wagyu – Unagi
Culinary name for meat from cattle, particularly skeletal muscle
A variety of cabbage which bears a large immature flower head of small creamy-white flower buds
About Royal Caviar Club (RCC)
Royal Caviar Club, a caviar curator and boutique supplier, offers only the highest quality types of sturgeon caviar sourced from environmentally friendly and sustainable farms worldwide. The highly unique products are consistently A-grade, without borax and low in salt. The caviar is harvested from a limited number of premier sturgeon only, which are farmed in large rivers and lakes and experience a living condition similar to that of wild sturgeon.
“Our aim is to take high-grade caviar away from its traditional stereotypes,” states RCC founder Oxana Dragun. “We want to bring it to the forefront and celebrate both the traditional ways of enjoying caviar as well as explore modern and creative techniques.”
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 acclaimed and art-centric modern French restaurant Bibo, A Relais & Châteaux member, to contemporary Balinese haven TRi and spectacular MICHELIN-starred seafood fine dining experience at The Ocean.
For events with more than 10 guests, contact ManagerEvents@lecomptoir.hk for more information
26/F, H Queen’s, 80 Queen’s Road Central, Central, Hong Kong
Monday to Saturday: 12:00pm – 2:00pm / 6:30pm – 10:30pm
Closed on Sunday