Kinship introduces a revamped seasonal menu by newly appointed Head Chef Nelson Gonzaelez

Experience an exciting new take on New World flavours with Chef Nelson’s seasonal a la carte creations, inspired partially by his South American roots and peppered with various Asian influences. New menu additions include Red Snapper “Ceviche” (HK$148) with coconut milk lime dressing, toasted peanuts, and green papaya salad and Crispy Soft Shell Crab (HK$158) with cornmeal crust, chargrilled spring onion salad, and a vibrant green guasacaca sauce (considered the official condiment of Venezuela, made with a combination of green vegetables) and Charred Octopus (HK$148) with roasted garlic aioli, paprika dusted potato, chorizo, and salsa verde.

Main Course includes a hearty new array of Chef Chris + Chef Nelson’s dishes inspired by their travels around the world, such as Home-Made Cavatelli (HK$238) with Hokkaido scallops, bacon, English peas, tarragon and lemon butter, Okinawa Pork Loin (HK$288) with seared cauliflower, pickled chilies and homemade chimichurri sauce, and Roasted Cauliflower (HK$178) with toasted almonds, crispy parsley, piquillo peppers, and a rich Spanish Romesco sauce – a tomato-based sauce made from charred red peppers that originates from Catalonia. Complement with soft, buttery and melt-in-your mouth Parker House Roll (HK$68) with Hong Kong-inspired scallion and sesame, or Fries (HK$78) seasoned with house-blended BBQ spice.

New dessert highlights include Dark Chocolate Cake (HK$88) with hazelnut and milk chocolate mousse, cacao nibs, and burnt milk ice cream, and Pavlova (HK$88) with poached strawberries, shortbread crumble, caramelized pistachio, basil, and Chantilly cream.

Kinship’s New Weekday Set Lunch Menu

Featuring Chef Nelson’s debut signature dishes, the updated weekday lunch menu is priced at HK$198+10% for 2 courses and HK$238+10% for 3 courses. The menu begins with three choices of light starters, including Steak Tartare with Sichuan peppercorn, crispy eggplant, and sourdough, Salmon Ceviche with coconut milk, lime dressing, toasted peanuts, and green papaya salad, and Wedge Salad with sesame vinaigrette, roasted mushroom, spiced cashew and crispy garlic.

Guests can also choose one main from a mouthwatering selection, including Local Seared Bass with roasted asparagus and lemon vinaigrette, Home-Made Cavatelli with wild mushrooms ragu, Slow Braised Okinawa Pork Belly with charred cauliflower and chimichurri, and Black Angus Striploin (+HK$68 supplement) with mustard braised apple and creamy mashed potato.

Finish the lunch experience with decadent sweet treats of Hong Kong milk tea flavored Mr Whippy ice cream, or Olive Oil Cake with mascarpone mousse and poached seasonal fruit.