Cordis, Hong Kong’s modern European restaurant and bar, Alibi – Wine Dine Be Social, has rolled out a new menu created by new British chef de cuisine James Oakley.

Bringing East meets West flavours to discerning diners while complementing the restaurant and bar’s inviting ambience, the new menu makes Cordis Hong Kong the perfect for a casual meeting or business catch-up.

Blending Asian and European cooking techniques, the new innovative Alibi menu includes small plates such as Misty Forest, a vegetarian dish served with goat’s cheese mousse, pickled forest mushrooms, pine nut puree, and edible parsley moss; the chef’s interpretation of Scotch quail eggs, made with fried leek nest and served with paprika mayonnaise; and beetroot cured Atlantic salmon topped with frozen beetroot foam, yuzu fluid gel, and squid ink tapioca.

Shared dishes from the mains include Spanish lamb cooked two ways: teriyaki glazed Iberico lamb belly and Manchego lamb chump; Saikyo miso-marinated black cod, served with fresh clam, avocado puree, ice plant, crisp quinoa, wakame seaweed, and triple cooked chips; as well as beef tartare with hand-cut US prime sirloin, scotch quail egg, crisp beef, and grilled sourdough.

Chef Oakley’s culinary career began at London’s Michelin-starred Gordon Ramsay at Claridge’s, and continued at the De Vere Arms Hotel in Essex, followed by restaurants in Phuket, Malta and now Hong Kong.

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