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Spring into the new menus at Le Bistro Winebeast & A.O.C

March 31, 2017 Dining No Comments Email Email

Upscale French bistro, Le Bistro Winebeast & the new cosy place in town, A.O.C introduce their new refreshing Spring menus served till the end of April. Known for their sophisticated detail, Chef Johan of Le Bistro Winebeast and Chef Stephane of A.O.C make the most of the freshest ingredients available to create colourful dishes that pop.

Wine, dine and feast away at Le Bistro Winebeast starting off with Blanc-Manger, a savoury French soufflé with black truffle, chives and veal jus, and Fillet of Smoked Sardine. The main signatures that are hard to miss this season include Veal Filet Mignon, Grilled Scallop, Pithiviers of Quail and Foie Gras. Not to be missed and to share between two is the 900G Aged US Ribeye. To sweeten the tooth, customers can indulge in the Dark Chocolate Fondant made with Republica Del Cacao 70%, Gianduja chocolate sauce, vanilla and bitter orange ice cream. The wine dinner menu is HK$558 per person and HK$458 per person without wine pairing.

At A.O.C, nibble on the renowned French Fines de Claire No.4 Oysters, Boudin Blanc and Ravioli of Beef and Foie Gras. Off the Butcher’s corner, fill up with must-haves such as the Home Made Duck Confit and 120g Charlois Beef Tartare. Seafood-ies will not be disappointed with the Grilled Lemon Sole, and the chef’s favourite, Home Made Smocked Mackerel. For dessert lovers, A.O.C’s desserts are a little slice of heaven. As it gets warmer, expect fresh flavours from Paris-Brest, a French choux pastry with praline flavoured cream and Rum Baba made with pineapple and Chantilly cream.

Wines at both restaurants are served at retail price.

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