NEW LUNCH OFFERING OPTIONS AT ANDO
Introducing an all-new lunch experience at Andō with three delightful menu options tailored to satisfy diverse culinary desires. The LUNCH DISCOVERY Menu (HK$588+10%) offers a tantalizing selection of one raw, one cooked and one sweet dish. For an elevated experience, the LUNCH PRESENTATION Menu (HK$788+10%) presents one raw, two cooked and one sweet dish. For the ultimate culinary adventure, the LUNCH EXPERIENCE Menu (HK$988+10%) features one raw, three cooked and one sweet dish.
Explore a range of raw delicacies, including perfectly seared scallops served with shiso, yuzu kosho, and a tangy lime sauce. Alternatively, savor the decadence of crab complemented by aonori seaweed and Kristal caviar, available at an additional cost of HK$320. For the next course, indulge in cooked offerings such as Suzuki a la plancha with caper-lime dressing and chard, or for an added premium touch, add HK$180 to savor the Kumamoto Wagyu.
Conclude your lunch on a sweet note with enticing dessert options such as pecan nut sponge cake layered with cacao, accompanied by a scoop of whiskey ice cream, or the Late Harvest Wine Sabayon featuring luscious Muscat grapes paired with creamy yogurt for a refreshing finale.
New PRESENTATION & EXPERIENCE Dinner Tasting Menus at Andō
The newly launched DINNER PRESENTATION (short) and DINNER EXPERIENCE (long) dinner menus, priced at HK$1888 + 10% per guest and HK$2488 +10% per guest respectively, exemplify Agustin’s distinctive approach to cooking combining the essence of Spanish and Japanese cuisine. Guests can expect a harmonious symphony of tastes and texture as they embark on this culinary adventure.
Both menus start with a delectable selection of snacks: the fruit tomato, garlic and premium Spanish Cecina will transport you to the vibrant streets of Spain, while the tuna tart with wasabi cream, shio kombu and nasturtium provides a delightful fusion of Japanese flavours. To complete the snack selection, savour the squid ink chips with seaweed cream, delivering a burst of freshness with every bite.
The EXPERIENCE menu continues with a luscious first course – steamed blue crab with aonori cream, lemon, olive oil, chives, and a topping of Kristal caviar. The second course, available on both menus, presents a mouthwatering flash-cooked Carabinero prawn, served with parsnip-nutmeg puree, ajo blanco, and Japanese muscat grapes. The combination of sweet prawn, aromatic puree and refreshing grapes is sure to leave a lasting impression.
Prepare for a sensory journey with the third course, which features an exquisite selection of four sashimi. The raw seafood varies depending on the day and seasonality, ensuring only the freshest ingredients are served. Accompanied by a variety of toppings such as Japanese cucumber, radish, sesame oil, vinegar and more, this course elevates the rich textures and flavours of the ocean using reinvented Japanese condiments.
Savour the homemade shallot bread with katsuobushi butter, perfectly complemented by Carmen del Poiag olive oil, named after the grandmother of the El Poiag family. This choice in olive oil draws a parallel to Chef Agustin’s deep love and fond memories of his own grandmother, who many of his dishes are inspired by.
The fifth course presents kinmedai with crispy scales, brown butter and chard cooked with garlic, topped with a capers and lime sauce and chive oil. For this dish, the Short Menu will use suzuki fish (sea bass), a beautiful summertime catch from off the coast of Japan.
For the sixth course, feast on Argentinian beef from Cabañas Monvale, cooked over charcoal, accompanied by romesco sauce and textures of carrots – a delightful combination of rich meat and smoky flavours. Note that the Long Menu will use wagyu for this dish instead.
The seventh course invites guests to indulge in Andō’s signature Sin Lola (caldoso rice), this time featuring mushrooms from Yunnan such as Matsutake, Blaze Mushrooms and Cordyceps with a mix of Japanese mushrooms such as maitake and shiitake. Enhanced with chilli oil and the tableside addition of yellow wine, this dish pays homage to traditions and memories from Chef Agustin Balbi’s grandmother.
Finally, the EXPERIENCE Menu offers a heavenly ninth course of muscat grapes, served with a late harvest Argentinian wine sabayon and accompanied by yogurt-white wine ice cream.
Both menus culminate in a tenth and final course that showcases an almond cake paired with orange blossom honey ice cream, saffron espuma and a drizzle of passionfruit sauce. The mignardises selection is a daily-changing assortment of sweets to end the culinary journey.
For reservations or more information, please visit Sevenrooms at https://www.sevenrooms.com/experiences/andohk.
Introducing New General Manager Nicolas Bailez and Head Pastry Chef Arnaud Labbe
Nicolas Bailez is the accomplished new General Manager of Andō, bringing a wealth of experience and expertise to his role. With a background in the hospitality industry and a strong commitment to delivering exceptional service, Nicolas is dedicated to creating unforgettable dining experiences for guests. His impressive career includes working at renowned establishments such as Hakkasan in London and Alain Ducasse at the Dorchester, where he honed his skills in providing top-notch service. As the Second Maitre’d at Lasarte by Martin Berasategui in Barcelona and later as a Maitre’d at Azurmendi restaurant in Bilbao, Nicolas further excelled in managing both Front of House and Back of House operations, while training and mentoring staff to ensure excellence in every aspect of the guest experience.
Chef Arnaud Labbe is a highly skilled pastry chef with over a decade of international experience. He has worked at renowned establishments such as The Murray Hong Kong, where he served as the Head Pastry Chef, and Le Comptoir and The Ocean by Olivier Bellin in Hong Kong. Arnaud’s culinary journey extends to Belgium, France, Spain, and the Caribbean, from Chalet de la Forêt in Brussels, Belgium to Kupela in Dancharia, Spain, where he showcased his talents at prestigious establishments. He also gained valuable experience at MICHELIN-starred restaurants and received his Catering diploma in Pastry-Chocolate-Ice Cream Making-Confectioner certification from the French Chambre des Commerces in 2003.