Embrace autumn at Hugo’s as Chef Karl Steele presents the new Autumn Tasting Menu, highlighting the best ingredients of the season, at their incredible peak of freshness and flavour.
Commence with Toasted forest mushroom brioche. A wild mushroom parfait and toasted brioche, complemented with forest essence made with dried mushroom
Stepping into the wild game season, Raw layered venison is a truly perfect autumn speciality. This beautiful and meltingly tender venison tenderloin from New Zealand is topped with pine nuts, truffle emulsion and mustard cress for a touch of autumn flair.
Savour the hearty and silky-smooth Cauliflower risotto, topped with foie gras, hazelnut and dark chocolate. It is creamy and bursting with rich flavours of autumn.
Raised in the Vendée region, western France, the Challans duck is known for its lean and tender texture. Dry-aged Challans duck au sang is served in duo for a comprehensive experience. The Challans duck breast is seared and served along with braised endive and pumpkin puree. It is topped with mustard seed jus and raspberry vinegar when served to the table, adding a slight hint of acidity. On the side is confit duck leg, juicy with a gamy aroma, topped with potato mousse. It is inspired by the classic cottage pie recipe from the British chef’s home country.
To finish, Baked apple tart tatin is glazed with locally sourced honey from Shatin. This dessert of the season forms a delicious marriage with homemade tonka bean ice cream, which imparts a unique and wonderful aroma of nutty vanilla and a hint of sweet spice.
Priced at HK$1,250 for 5-course with an additional 5-glass wine pairing for HK$580 per person, Hugo’s Autumn Tasting Menu is available from 4 October to 30 November 2021. Full menu can be viewed here.
Remarks:
– Prices are subject to a 10% service charge.
– Promotion is subject to change and government-mandated restrictions on dine-in services.
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