Sum­mer is in Full Bloom at Sea­sons by Olivier E.

HK Magazine - - SPOTLIGHT -

Promis­ing to take the pre­ten­tion out of French cui­sine, Olivier Elzer (also known as Olivier E.) has cre­ated a fas­ci­nat­ing hy­brid of his na­tive food paired with what he calls a “mod­ern Asian sen­si­bil­ity.” This ap­pears to be a shout-out to Hong Kong’s win­ning east-meets-west for­mula.

The four dis­tinct sec­tions within Sea­sons are in­spired by yes, you guessed it, the four sea­sons; right now, sum­mer is in full bloom with Olivier’s “Sum­mer Tast­ing Menu”—or “Menu d’été.”

Much like his dishes, Olivier him­self is vi­brant, well­p­re­sented and flam­boy­ant. The head chef him­self in­sists on weav­ing be­tween ta­bles through­out the restau­rant dur­ing din­ner hours and greet­ing guests in per­son.

Some star at­trac­tions of Olivier’s tan­ta­liz­ing sea­sonal menu in­clude a creamy sea urchin main pre­sented in two dif­fer­ent styles and tex­tures, plump oys­ters ac­com­pa­nied by re­fresh­ing notes of lemon, cu­cum­ber and vodka notes, and to fin­ish, a re­fresh­ing peach carpac­cio dessert.

Sea­sons’ sig­na­ture cock­tail, the Wakayama, of­fers a Ja­panese twist on a classic cock­tail, made with matchain­fused umeshu (a sweet Ja­panese liquor in­fused with ume plums), yuzu and or­ange; the re­sult is adorned with a de­lec­ta­ble pre­served plum.

Pa­trons are also in­vited to stay be­hind or drop by be­fore din­ner time for happy hour and en­joy 30 per­cent off se­lected drinks, beers and wine atop Sea­sons’ scenic out­door gar­den ter­race in the beat­ing heart of the city.

A four-course meal will set you back $888 while a six­course menu is $1,188; prices are sub­ject to a 10 per­cent ser­vice charge.

To make a reser­va­tion, call 2505-6228 or email info@sea­sons­by­o­livier.com

Newspapers in English

Newspapers from China

© PressReader. All rights reserved.