Spring is in the air at Restaurant Petrus

Restaurant Petrus is marking the beginning of Spring with its new à la carte and Set Dinner menus featuring light and fresh cuisine created as always from the finest seasonal ingredients selected from the very best producers.

A particular highlight of the Spring à la carte menu is "Oyster" (Ebisu, champagne and caviar), a perfect showcase of premium single-seed Ebisu oysters nurtured by the mineral rich natural environment of Fukuoka Bay. Named after Ebisu, the Japanese god of fishermen, who is believed to bring abundant catches, these limited production oysters offer a smooth texture that allows the umami to spread across the palate, and are particularly highly regarded by oyster lovers and food connoisseurs.

(Photo: courtesy of Restaurant Petrus)

(Photo: courtesy of Restaurant Petrus)

Another notable dish on both the à la carte and Set Dinner menus this season is "Lamb" (French, rack and artichoke) with the star of the show being milk-fed baby lamb from the Lacaune breed, born and reared in the Aveyron region of France. Rose-pink, tender and wonderfully juicy, it is served as a rack accompanied by the delicate flavour of jet-fresh artichokes.

Spectacular ‘Ayamihime’ Strawberries In The Spotlight

An outstanding dessert on Restaurant Petrus’ à la carte menu this Spring is "Strawberry" (Ayamihime, vanilla and meringue) which features a unique strawberry from Hirokawa in Fukuoka Prefecture. The only producer of this unique strawberry is Mr. Ishikawa, an experienced agriculturist who developed a strong desire to grow his own strawberries. After six years of development, he perfected his original strawberry variety and developed his own ‘Ayamihime’ strawberries, which have a sweetness of over 10 degrees compared to the 6~7 degrees of ordinary strawberries.