Somm elevates the weekend with a new brunch experience
This autumn, Somm at The Landmark Mandarin Oriental reimagines the weekend ritual with the Sommkind of brunch experience, a French neo-bistro take on convivial dining and refined indulgence. The menu draws on the season’s best ingredients, beginning with an abundant spread of sharing starters before moving to elegant mains and desserts, all paired with a 90-minute free-flow of sommelier-selected wines.
The opening act sets the tone: a seasonal bread basket featuring hazelnut and sea salt flatbread, manchego and sobrasada babka, and the restaurant’s signature vegan croissant. From there, a hand-cut tartare of grain-fed O’Connor tenderloin arrives dressed with shallots, pickled daikon and katsuobushi mayonnaise. The Hokkaido scallop, seared on one side and perfumed with vadouvan and yellow wine beurre blanc, brings sweet, buttery depth to the table. For those wishing to indulge further, the signature Aka Uni “French toast” (HK$288+) is a decadent detour worth taking.
Main courses lean on finesse and balance. The binchotan-grilled black cod comes with a ragout of coco paimpol beans, tomato and chorizo. The yellow chicken with Hokkaido corn and yuzu-kosho purée, girolles and charred bannou negi highlights the kitchen’s knack for layering umami with delicate citrus brightness.
For a more indulgent centrepiece, the 1.2kg oven-roasted O’Connor côte de boeuf (HK$1,200+ for three to share) makes a statement, served with black pepper sabayon, beef jus, mesclun salad, frittons and a potato and black winter truffle gratin dauphinois. A selection of sides rounds out the experience, a nod to the restaurant’s philosophy that brunch, much like good wine, should be shared.
The Hokkaido scallop with vadouvan and yellow wine beurre blanc (Photo: courtesy of Somm)
A selection of sides rounds out the brunch experience (Photo: courtesy of Somm)
The experience ends on a sweet crescendo. Desserts lean indulgent but refined, a raspberry, lychee and rose petal millefeuille with raspberry sorbet and sudachi; the signature Abinao chocolate soufflé with cacao sorbet; and, for those who believe more is more, the XL “Rocky’s” matcha tiramisu and ice cream (HK$328+ for two to share), a lush and playful finale.
The season also marks a new chapter for Somm with the appointment of Jason Wolf as chef de cuisine. Formerly of Arcane, where he rose through the ranks under Shane Osborn, Wolf now oversees daily operations and works alongside culinary director Richard Ekkebus on menu development. His experience spans kitchens from Ronin in Hong Kong to Portland Restaurant and Davies & Brook in London, refining a style that blends precision with quiet confidence, the same spirit now shaping Somm’s new weekend table.
Available every Saturday, Sunday and public holiday from 10.30am to 2.30pm, the Sommkind of brunch experience offers several tiers of indulgence, each paired with a 90-minute free flow curated by the restaurant’s sommeliers.
Brunch experiences
Sommkind of Royale Brunch (HK$1,318+ per person) includes a 90-minute pour of premium Champagne, sake, white and red wines, seasonal cocktails, fresh juices, coffee or tea and Nordaq water.
Sommkind of Special Brunch (HK$998+ per person) includes a 90-minute free flow of sommelier-selected Champagne, sake, wines and cocktails, plus juices, coffee or tea and Nordaq water.
Sommkind of Brunch (HK$848+ per person) includes a 90-minute free flow of sparkling wine, seasonal cocktails, juices, coffee or tea and Nordaq water.
Sommkind of Light Brunch (HK$668+ per person) includes one coffee or tea.