The talented Michelin two star Chef Akrame Benallal returned to Hong Kong earlier in April to personally unveil his creative summer degustation menu which will be officially available to epicureans in the city from 1 to 30 June 2015.
The summer degustation menu Chef Akrame previews in April comes in 6 or 8 courses for lunch and dinner, and will be available for the whole month of June under Chef Jon Irwin’s execution as 3, 4, and 6 courses for lunch; and 4, 6, and 8 courses for dinner. This new menu affirms Chef Akrame’s love for seafood, unique play on flavours, and his affinity to create new interpretations out of familiar ingredients.
Highlights of the summer degustation menu include Polenta with Smoked Haddock and Coffee Sabayon, a combination designed to awaken the palate. The strong and smoky taste of haddock with a creamy polenta mix is empowered by coffee based sabayon is gently balanced by the light and fluffy texture of the unique plate.
The essence of the sea is captured in the Gillardeau Oyster with Seaweed Tartare, Citron and Granny Smith, as diners are treated to the unique flavours of fresh ocean mixed with the earthy tartness of the granny smith apple in one bite. A hint of citrus adds a zest to each bite.
Eastern ingredients mingle with quintessential Western staples in the delicious Australian Mussels in Green Curry with Mustard Emulsion dish.
Continuing Chef Akrame’s love for the ocean, a Boston Lobster with Tarragon Chantilly and Lentils follows. The presentation of this dish reflects Akrame’s penchant for fun, as raw lobster is cooked on the diner’s plate with a hot consomme made from French tarragon.
Ending the fruits de mer portion of the meal is Seabass with Carrot Arlequin and Charcoal Butter. This dish is the perfect prelude to land ingredients as the taste of the charcoal flavoured butter is reminiscent of the aromatic scent of a grill.
Chef Akrame’s Cocoa Smoked Pigeon Breast, Green Asparagus, and Watercress Mint Coulis highlight the much-loved protein. The pigeon breast is kept light in texture, thanks to the manner in which it is smoked, while the summer accents courtesy of the green asparagus, watercress, and mint gives the dish a refreshing twist.
A Sirloin of Black Angus, Wild Garlic Green Beans, Vegetal Paper offers a heartier meat option.
Another wholesome meat dish that cannot be missed in Chef Akrame’s summer degustation menu is Slow Cooked French Yellow Chicken Leg, with Vermouth and Bitter Potato Mousse, giving this classic meat a unique and innovative twist.
Ending the savoury portion of the meal is Comte Cheese and Spinach in Onion Broth. This Mille Feuille of Comte and spinach is reinvented with the burnt sweetness of the Onion Broth.
Three sweet treats end the delightful culinary journey. Cream Cheese, Red Berries, Beetroot Granite gives diners the perfect balance of savoury and sweet, taking the familiar flavour profile of a cheese plate and turning it into a cooling summer bite, enhanced by beetroot flavoured iced granite.
Those who prefer their desserts to be sweet will enjoy Cylindrical Chocolate Mousse, Green Cardamom Gelée and Surprise Ice Cream. This light but fulfilling chocolate mousse has a tinge of Eastern flavour, owing to cardamom spice which is native to India. A surprise ice cream completes the dessert, showing Chef Akrame’s playful and creative style of cooking.
From 1 to 30 June 2015, restaurant Akrame’s seasonal menu is priced at:
– 3-courses : HK$280; 4-courses : HK$380; 6-courses : HK$580
– 4-courses : HK$888; 6-courses : HK$1,098; and 8-courses : HK$1,398
For reservations, please call (852) 2528-5068 or email firstname.lastname@example.org.
restaurant Akrame Hong Kong is located at Shop B, G/F, No. 9 Ship Street, Wanchai Hong Kong. The restaurant opens from Monday to Sunday, 12:00 to 15:00 and 18:00 to 23:00 hrs.
For more information, please visit www.akrame.com.hk.