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, perfect for a casual meeting or business catch-up.
Blending Asian and European cooking techniques, the new innovative 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. www.cordishotels.com/en/hong-kong
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