Festive Christmas menus at Restaurant Petrus

Restaurant Petrus embraces the season with a touch of Christmas theatre. On Christmas Eve, the kitchen presents an eight-course menu built around exceptional ingredients: fragrant black truffle, line-caught turbot, the restaurant’s red prawn signature, and A5 olive Wagyu. The finale is Opocensky’s tableside Winter Wonderland dessert, a playful mix of sugar, flame and festive artistry.

On Christmas Day, a relaxed four-course lunch at Petrus begins with family-style starters of caviar, smoked salmon, pâté en croûte and Parisienne salad (with the option to add charcoal-grilled red prawn for HK$388). The soup course offers a choice between Brittany lobster bisque or beef consommé enriched with tortellini, beef cheek and black truffle. For mains, diners may choose Dover sole prepared à la meunière, butterball turkey Wellington, or a Mayura M9 beef tomahawk (add HK$288). The Winter Wonderland dessert returns as the sweet, seasonal finish, complete with chocolate, a snowman and gingerbread.

Oyster: Fukuoka, Ebisu, champagne (Photo: courtesy of Restaurant Petrus)

Butterball turkey: wellington, brussel sprouts, natural jus (Photo: courtesy of Restaurant Petrus)

Alternatively, an elegant five-course dinner begins with oysters from Fukuoka and Ebisu paired with champagne, followed by Hokkaido potato with black truffle and Comté. Norway king crab with croissant and cauliflower precedes the main course of beef Rossini with foie gras and truffle (with the option to add a Carabinero red prawn on crumpet for HK$738). Dessert is a classic bûche de Noël with chocolate, pine bud and yuzu.

Wine pairings selected by the Petrus sommelier are available: five glasses for HK$2,025, or the Iconic selection for HK$4,000.

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