Australian 3 Hats Awarded Chef Donovan Cooke presents Le French GourMay Tasting Menu

Mastering traditional French cuisine and modern European cooking for decades, The British-born Chef Donovan Cooke was one of the instrumental figureheads in the Hong Kong fine dining scene since early 2000s. Seasoned and nurtured by the legendary 3-Michelin-starred Chef Marco Pierre White for traditional French cuisine in his young age, Chef Donovan then left his glittering footprints in Melbourne, Australia encompassing multiple accolades from the national “The Aged Good Food Guide” 3-Hat and 1-Hat restaurants awards (equivalent to 3-starred and 1-starred Michelin respectively) for consecutive years.

Fueled by his passion and creativity, Chef Donovan reinvents his delicate menus on a monthly basis to reflect the best flavours of the season harvest. This May, the Le French GourMay theme will be interpreted in all weekday lunch, dinner and Saturday free-flowing long lunch menus featuring new French dishes, especially for the tasteful Mother’s Day celebrations during 11 to 12 May.

French Classics in Modern Interpretation
Rooted to traditional French cooking, Chef Donovan is famed for his modern and progressive approach to interpret classic French cuisine delightfully by employing in-vogue cooking techniques and inventive combinations of ingredients. The elaborated 6-course and 8-course degustation dinner experience will showcase the restaurant ethos at their finest.  Highlighted classics include NAGE OF LANGOUSTINE with oyster cream, cauliflower and caviar; FROG LEGS with snail tortellini, black and wild garlic; BOUILLABAISSE by red mullet, prawn, mussel and calamari; BLUE LOBSTER with king oyster mushroom, white bean and chorizo; and many more crafted dishes by homemade sauces and jus with hours of dedication. The 6-course menu is priced from HKD1280+ with optional wine-pairing experience, endeavoring to present top-notch dining experiences at affordable prices.

Wine, Dine and Be Merry with Bubbly Pleasure
To evaluate the enjoyment, dinner experience is paired with a series of handpicked French wines including premium bottles from boutique champagne producers, and lesser-known wines from Bordeaux and Burgundy regions. Pairing options are priced from HK680 for a selection of 5 wines, dinner patrons for party size of 4 could also double their bubbling happiness with a complimentary bottle of DONOVAN’s private labelled champagne (Retail value at HKD860) – a Chardonnay Blanc de Blancs champagne from the Émile Leclèrere region with crispy green apple and fruity notes.

Mother’s Day Heartwarming Special
Honor beloved mums with a crafted French feast for everlasting memories. The Mother’s Day Degustation menu exclusively on 11 and 12 May presents the French signatures with Chef Donovan’s statement dessert- the molten Valrhona Chocolate Coulant by 75% dark chocolate with the refreshing homemade chamomile ice-cream. The 4-course Saturday Long Lunch preserves the lunch-only signature SALMON CONFIT. This sous vide salmon dish evolutes with Chef Denovan’s venture from Hong Kong to Melbourne in the past three decades – ‘sous vide’ in olive oil at 50 Degree Celsius then complemented by homemade horseradish and salmon roe cooked by white wine, dill and lemon for a taste of ultra tenderness and natural umami. Spoil her with an intimate dining experience as the best Mother’s Day gift.

Pricing for May (Per diner and subject to 10% service charge)
Dinner Degustation Menu: 6-course at HKD1,280; 8-course HKD1,588
Wine Pairing Options: 6-course menu with 5 glasses of wines from HKD680; 8-Course from HKD1,280
Mothers’ Day Special:4-course Long Lunch rom HK680; 6-course degustation dinner at HKD1,288
Saturday 4-course Long Lunch: HKD480 with freeflowing options from HK180+
Exclusive Privileges:  Dinner patrons for party size of 4 enjou a complimentary bottle of DONOVAN’s private labelled champagne
DiningCity Exclusive: Book Degustation Dinner Menu through DiningCity to enjoy 10% savings in May

DONOVAN by Donovan Cooke
Address: 16/F, CUBUS, 1 Kai Ping Road, Causeway Bay
Opening hours: Monday to Saturday 12pm-3pm, 6pm-11pm
Reservation: 5228 7006