Ecriture unveils Autumn-Winter seasonal inspirations in its latest Library of Flavours Tasting Menu

The Library of Flavours tasting menu is priced at HK$1,788+10% per guest, and an additional +HK$1,290 for the full gastronomic experience with seven glasses of wine pairings. The menu begins with the seasonal amuse bouche – decadent bites of Japanese Steamed Bao topped with confit quail egg yolk, lemon gel, hay cream, bottarga, and caviar; Spiral Potato Crisp with coriander hummus and summer flowers; Buckwheat & Nori Crackers with cauliflower mousse and whitebait confit; and Brioche stuffed with vegetal chorizo and herbs from Provence.

Ikura features the prized seasonal seafood of Japanese hairy crab, cooked like a pilaf with Koshihikari rice and chicken stock. The seasonally changing Iwashi course features raw Japanese sardine and Indigo tomatoes served two ways: in slices rolled with eggplant caviar and cut into a tartare. The accompanying sauce is extracted from real ratatouille, infused with thyme oil. St. Jean de Luz Tunahighlights four different cuts of beautiful house-aged Albacore tuna from the French Basque region – otoro, toro, chutoro, and akami. The tuna is served with a salad of oxalis, sorrels, bronze fennel, and green zebra tomato seasoned with lemon, olive oil, and freshly grated wasabi.

The next course, Kuro Awabi, is a celebration of Hokkaido abalone. The abalone in steamed in sake, water, kombu, and daikon, with a bouillon reduction for glaze. Trumpet zucchini slices are placed on top, and the dish is served with French Basque Kintoa pork feet “Fromage de Tete” (terrine) style with basil oil.

Langoustine from Brittany is steamed with vin jaune (French yellow wine sauce), and served with local peas, shiso flowers, and sweated onions. The langoustine claws are also used for the sauce, infused with liquorice. Basque Country Sweetbreadfeatures a medley of 10 veal tripes XO-style roasted till crispy on one side only, served with edible flowers, veal feet consommé, chamomile, and olive oil.

The French Bresse Poularde (served 2 ways) is a French yellow chicken contisé stuffed with matsutake from China, served with foie gras and parsley and tarragon butter. The chicken is cooked whole in sourdough bread and for the 1st serving, it is served with a vin jaune ikura sauce. The 2nd serving of this course includes the anticipated accompaniment of Koshihikari rice infused with chicken gizzard, liver, heart, crown, wing, and neck. The rice is finished with dashes of lemon confit, green olive, and runny Taiyouran egg yolk.

Created by local Hong Kong duo Pastry Chef, Cyrus Yan and Tia Cheung, the Desserts and Petite Fours kick off with a palate-cleansing Peach Parfait, made with peach marmalade, white peach, French yellow peach, and Moscato jelly from the south of France. The final Buckwheat dessert features a crispy confection of artfully crafted feuilletine with caramelized buckwheat seeds, white chocolate ganache infused with buckwheat, and black chocolate sorbet.

The final show stopper of your dinner at Ecriture includes a Petite Fours selection of refreshing Japanese melon, French Flan Patisserie, and chocolate cognac tart.