Tastes of summer at Restaurant Petrus

From now until late August, chef Uwe Opocensky and his team at Restaurant Petrus present a light, Mediterranean-inspired summer menu, thoughtfully crafted using the finest seasonal ingredients. Designed to celebrate the vibrancy of summer, the menu reflects the kitchen’s elegant, produce-led approach.

Among the highlights of the Summer Lunch Menu is a beautifully composed dish of sucrine, rocket and bavarois, Opocensky’s refined take on a summer salad. Sweet, sun-ripened cantaloupe melons from Tuscany are paired with delicate slices of Ibérico ham and finished with a rich 25-year aged balsamic. A smoked cream of melon and ham adds depth and a gentle savoury note, lifting the dish beyond the expected and into something quietly exquisite.

Black Truffle, Manjimup, white corn and chicken jus (Photo: courtesy of Restaurant Petrus)

Sweet Tuscan Cantaloupe, silky Iberico Ham, and a 25-year aged balsamic drizzle, elevated with a smoked melon and ham bavarois (Photo: courtesy of Restaurant Petrus)

Also taking centre stage on the seasonal menu are black truffles and some of the finest summer artichokes, alongside an abundance of fresh, sun-kissed ingredients that celebrate the season’s natural bounty.

Truffles: Manjimup, white corn, chicken jusThe black truffles featured in this dish are sourced from Manjimup in Western Australia, home to the legendary “Godfather of Truffles,” Al Blakers, who began cultivating these prized fungi in 1994. Opocensky has worked with Blakers for over 18 years, and his “black gold” remains a cornerstone of the Petrus summer menu. Here, the truffles are paired with Hokkaido sweet corn and a slow-cooked egg yolk, the richness cut with a dash of sherry vinegar and a whisper of chicken jus.

Artichokes: salted caramel, chocolate, ice creamIn a bold reimagining of flavour, earthy artichokes are paired with 75% dark chocolate from Hong Kong’s own Conspiracy Chocolate. Shaped like a real artichoke, the dessert is brightened by local Assam lemon, topped with honey lavender ice cream, and finished with a drizzle of extra virgin olive oil pressed from 1,000-year-old trees, an unexpected yet harmonious end to the meal.

Summer Lunch MenuFrom HK$688 per person for 3 coursesSommelier’s Wine Pairing: from HK$600 for 2 glasses

Summer Dinner MenuFrom HK$2,288 per person for 6 coursesSommelier’s Wine Pairing: from HK$1,880 for 5 glasses