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Grand European Cruise by Oyster & Wine Bar New Autumn & Winter Menu by Chef Philippe Derrien and Chef Oscar Chow

October 29, 2013 Lifestyle No Comments Email Email

Gratify your evening impulses and surrender to life’s simplest pleasures as you enjoy an elegant dining experience at Oyster & Wine Bar. Sheraton Hong Kong’s Executive Chef Philippe Derrien and Oyster & Wine Bar’s Chef de Cuisine Oscar Chow has marked a seasonal autumn & winter menu with innovative touch, offering a Grand European Cruise with an unique culinary experience through a list of heavenly delights. While away the relaxing evening, wining and dining with the various exquisite delicacies over the stunning 180-degree harbour view on the top floor with distinctive gastronomic combination and striking presentation will surely take your taste buds over an irresistible joy ride.

Originally from Quimper, our French-born Executive Chef Philippe Derrien has strong passion in European culinary with an established leadership experience in 5-star hotels in France, Canada and Hungary. He is always inspired by effortless simplicity by using the freshest ingredients from the sea for his gastronomic creations, coincidentally alike with award-wining Chef Oscar Chow.

In this season, they will be playing a duet with contrasting flavours and techniques, surprising guests with innovative composition of tastes and textures. Starting with the succulent Maguro Tuna “Rossini” as an entrée with complementary flavours of seared maguro tuna, rougié foie gras, carrot purée, wilted spinach, balsamic caramel; U.S. Sea Scallop “a la plancha” with pea purée, fresh mint, iberico chorizo sausage; Tasmania Black Abalone is prepared with abalone and black truffle sauce and vegetables confit with a refreshing flavour. Reaching over the climax with luscious Roasted Fillet of Garoupa wrapped with Pancetta accented by celery root purée, shallot confit, and young root vegetables for a tender experience.


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