Hong Kong’s Belon by Black Sheep Restaurants has rolled out a new list of Parisian delicacies using Western Australian black winter truffle, together with the venue’s cosy and spacious interiors, make for an impressive meal with business clients.
Located on SoHo’s Elgin Street, Belon, named for the famed French oyster, invites guests to savour chef Daniel Calvert’s refreshing genre of French cuisine influenced by regional ingredients. The new truffle items on the menu include shima aji salade nicoise; foie gras périgourdine; fresh corn polenta with australian black winter truffle; and pigeon pithivier with fig and amaretto. New seasonal desserts are popcorn ice cream with truffle and piedmont hazelnut mille crepes.
The restaurant offers the chef’s housemade naturally leavened bread, briny oyster tartare and Pigeon Pithivier, in addition to baked-to-order madeleines.
Aside from a list of cocktails, the restaurant has a wine programme which focuses on small, independent growers with natural options and features more than 60 selections. The well-rounded list features eclectic bottles, such as Patrick Piuze Terroir De Courgis Chablis and Michel Redde Les Champs Billions, Pouilly-Fume, and easy-drinking options, including La Chapelle De La Mission Haut-Brion. www.belonsoho.com
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