A February of Romance and Reunion at CulinArt 1862

A February of Romance and Reunion at CulinArt 1862

February brings with it a season of togetherness — from intimate Valentine’s Day celebrations to joyful Lunar New Year reunions — and at CulinArt 1862, the month unfolds as a carefully curated culinary journey. Located in the heart of Causeway Bay, the French restaurant welcomes early spring with two thoughtfully designed festive menus, each reflecting the kitchen’s refined craftsmanship and commitment to sustainability.

A Romantic Valentine’s Day Tasting Experience

For couples seeking a memorable evening, CulinArt 1862 presents a six-course Valentine’s Day Tasting Menu, available on 13 and 14 February. Designed to evoke romance through both flavour and presentation, the experience opens with Sicilian red prawn tartare crowned with Kristal caviar, followed by beetroot and gin-cured salmon gravlax — a dish as visually striking as it is delicately balanced.

Classic French technique takes centre stage with a silky foie gras terrine, paired with crisp green apple and celeriac to offset its richness. Hokkaido scallops with black truffle follow, layered with truffle potato mousse and airy truffle foam that heightens their natural sweetness. The main event arrives in the form of premium wagyu sirloin, expertly cooked for tenderness and depth, complemented by sweet carrot, slow-confit shallots and a robust Hermitage red wine jus.

Dessert concludes the evening on a poetic note: a wild strawberry mille-feuille layered with rose jam and white chocolate cream, finished with a refreshing tomato sorbet that cleanses the palate and surprises in equal measure. Guests may elevate the experience further with an optional wine pairing curated by the sommelier.

Lunar New Year Feasting for Family and Friends

For festive gatherings, the Lunar New Year Sharing Menu invites families and friends to dine together over generous, celebratory plates. Available from mid-January through the end of February, the menu begins with a seafood platter designed for sharing, alongside a refreshing garden salad with eggplant caviar and shallot vinaigrette. Delicately cured salmon served with soft brioche sets a refined tone.

Warm dishes follow, including roasted Japanese oysters enriched with spicy Italian sausage butter, white wine–braised mussels with French sour cream, and a crisp chicken vol-au-vent that nods to classic French court cuisine.

The heart of the menu lies in its shared mains, offering diners a choice between centrepiece dishes such as Beef Wellington with golden pastry and blushing, juicy beef; classic Lobster Thermidor; tender roasted yellow chicken; or a delicate French-style fish baked en papillote. Each main is served with seasonal sides, including roasted broccoli and La Ratte potatoes finished with veal jus.

A curated dessert platter brings the celebration to a satisfying close, rounding out a meal designed to honour reunion, abundance and the joy of shared moments.

French Craftsmanship with a Sustainable Spirit

Beyond its seasonal menus, CulinArt 1862 distinguishes itself through a strong commitment to sustainability. From thoughtfully sourced ingredients to eco-conscious interior materials, the restaurant embraces a “farm-to-table” philosophy that balances culinary creativity with environmental responsibility — a value woven seamlessly into its dining experience.

Whether celebrating love or gathering with family, February at CulinArt 1862 offers a refined yet heartfelt way to mark the season.

CulinArt 1862
Causeway Bay, Hong Kong
culinart1862.com | @culinart1862