Hugo’s has been one of the most sought-after romantic restaurants in town for almost half-century. In the good old days, ladies and gentlemen would dress up for special occasions and the restaurant would give red roses to every fine lady as a symbol of love. This Valentine’s Day, Hugo’s will revive this tradition in a modern way to tempt diners’ senses – allowing the romantic sparks to fly all night. Here are a few highlights:
The loving feast will begin with gourmet appetisers, including freshly shucked Gillardeau oyster on ice with oscietra caviar, vichyssoise and violet blossom, before diners indulge in rich and creamy foie gras terrine with strawberry, black pepper, bitter chocolate and brioche. Couples may then take a sip of the truffle scented sweet corn cream soup with Boston lobster, bisque flan, yogurt and bacon prior the mains.
Do not miss the succulent pan seared Hokkaido scallop with squid ink gnocchi, broccolini and beetroot foam and the soft and tender delight, grilled US beef tenderloin with braised short rib, potato herb cake, forest mushroom, green pea puree and braising jus, which is cooked to perfection.
The climax of the night will feature pastry chef’s dreamy dessert, rose petal parfait with valrhona chocolate cremeux and red berry sabayon. This special creation will be decorated with edible flowers and resembles a much-loved tradition from the former Hugo’s, leaving a lovely memory of the evening.
Hugo’s Valentine’s Day dinner menu is available on 14 February 2017 at HK$1,388 per person with a glass of complimentary champagne. Enjoy special offer at HK$1,188 per person for a party of 4 persons or above if you want to celebrate this special occasion with another couple of friends.
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