ARTIFACT’S NEW SUMMER LUNCH AND DINNER TASTING MENUS
Defined as a handmade object, or the remains of one, ARTIFACT takes pride in the craftwork that goes into the construction of each tasting menu. Celebrating the history and decadence of caviar in all its forms, ARTIFACT’s 8-course dinner tasting menus are priced starting at HK$1,288+10% per guest and at HK$1,588 + 10% per guest (with optional caviar supplement and wine pairing experiences), with 5-courses lunch tasting menu priced starting at HK$488+10% per guest and 7-courses at HK$888+10% per guest.
The 8-course menu begins with otoshi of compressed vine tomatoes stuffed with smoked saba, topped with tomato sorbet and finished tableside with a cold tomato dashi. This is followed by an appetiser of ayu seasonal river fish, famed for living only in incredibly pure waters on a diet of algae and moss, which give its distinctive sweet flavour. Ayu is brilliantly paired with melon and shallot to enhance its natural flavour. Amaebi sweet prawns are marinated in white soy and sake, and dressed with sake gel, Karasumi dried salted mullet roe is paired with split peas and a simple egg emulsion, and finally Polmard beef tartare is served encapsulated by potato twirls; a play on classic vinegar and chips.
Next is the entrée of Hon Maguro – featuring akami, chutoro and otoro cuts of bluefin tuna – served with house-made misozuke and mountain yam, finished with ume and oba dressing, ponzu and caviar, and smoked tableside. A play on chawanmushi, Corn Royale is comprised of corn custard and mushroom dashi gelée, filled with seafood such as geoduck, langoustine and carabineros prawns, and finished with an emulsion made from the various crustacean shells.
Savour a variety of fresh and seasonal fish – currently featuring red mullet from France, kinmedai from Chiba and sawara from Fukuoka. The peels and stems from kabu are used to form the base of the accompanying miso stock, which is enhanced further with binchotan-roasted fish bones and carcass. The dish is completed with kabu ribbons, broad beans and wild garlic.
Guests may choose from a selection of two main courses. The first is Rhug Estate Lamb – widely referred to as the best lamb in the world – where the saddle cut has been chosen for the dish. The meat is cured with aspergillus orzae, which speeds up the ageing process, and is served with white garlic purée, wild asparagus, and a modern take on traditional peppercorn sauce using fresh pickled sansho pepper and tellicherry peppercorns. The other option is Kumamoto wagyu beef served with asparagus and shoyu for a supplemental cost of +HK$188.
This is followed by a warm bowl of Koshihikari rice cooked in a special dashi stock, mixed with soy-cured Japanese egg yolk and pickled mustard greens, and topped with a decadent combination of ikura and karasumi. Refresh the palate with cultured cream infused with a touch of wasabi, topped with apple and basil sorbet, and finished with citrus snow. The finale is a roasted pistachio ice cream that brings a rich but not overtly sweet finish, accompanied by fresh Japanese strawberries, vanilla cream and crumble containing caramelized pistachios and chocolate.
The ARTIFACT dining experience concludes with petit fours of yuzu jelly with ponzu, aerated dark chocolate finished with orange and whiskey gel, miso macaron with caviar, and citrus cake with sake kasu cream.