ZUMA’s Winter and Festive Menus focus on the celebrated White Truffle, around which Executive Chef Samuel Wilkes, exhibiting the flare that won him a position in the San Pellegrino’s Top 100 World’s Best Restaurants list two years in a row whilst Executive Chef of ZUMA’s UAE Restaurants, has crafted the most exquisite tasting menus ever served in Zuma Hong Kong.
The current Premium Daikoku Tasting Menu, served with 10g of White Truffle, is a culmination of twelve months of sourcing initiatives and the creation of new dishes (HKD2,180 per person). Highlight dishes include, live blue lobster, grilled with shiso sauce and pickled celery, thinly sliced seabass with yuzu, truffle oil and salmon roe, and wagyu rump, a5 grade, served with 7 flavours of seaweed butter. True to form Award Winning Bar Manager Arkadiusz Rybak has been busy creating something exceptional to accompany Chef Wilkes’ menu, the ‘Toryufu Sour’ will be served exclusively during the White Truffle season and as part of this superb tasting menu, and is made with Shiitake infused Bulleit Bourbon, kumquat and truffle egg white.
Exclusive and impact dishes added to the seasonal al la carte menu, which can have 4g of White Truffle added per dish for HKD390, include wild garoupa, grilled with shiso sauce and pickled celery (HKD295), seared beef / wagyu with daikon, cucumber, black truffle and ponzu (HKD145/245), Japanese kabocha pumpkin tempura with green tea salt (HKD120) and grilled artichoke heart with black garlic and truffle (HKD195). Another highlight on the menu is the winter vegetable salad, served with hokkaido cheese and dressed with lemon soy (HKD110).
Head Pastry Chef Eddy Lee has put his 20 years of experience into his latest dessert creation and surpassed himself with his white chocolate molten cake with yuzu and white truffle (HKD380), undoubtedly the most stunning finale to any meal you can have in Hong Kong this winter.
Celebrating the festive season with a sophisticated and contemporary twist Chef Wilkes will offer a Festive Season Tasting Menu with White Truffle from 5 December 2016. Highlight dishes will include ZUMA selection beluga caviar, green tea and sesame blinis, wild garoupa and japanese mushroom tempura, homemade tofu with barley miso and white truffle and a premium live sushi and sashimi selection with homemade pickles that includes white alba truffle, unagi and quail egg maki, fresh langoustine, live sea urchin, live hokaido scallops, ten-qoo chu toro tuna and shima aji.
A unique Baikingu Christmas Brunch Menu that will be served on 24 and 25 December 2016, with ZUMA promising to give Christmas guests a special gift of white truffle shaved at the table by the chef! Guests will be able to enjoy a selection of ZUMA signature dishes and seasonal delicacies including a unique Teriyaki Turkey dish, their iberico pork ribs with Japanese barbecue sauce and spicy cashew nuts, and a delicious Christmas treat; walnut and ginger bread pudding with spiced figs and whisky caramel. Joining the brunch offering for these two days will be ZUMA’s very own home made mulled wine. The Brunch Package costs HKD590 per person and can be upgraded to the new ZUMA Louis Roederer Brut Premier Champagne package for HKD650.
And that’s not it on the special offerings; Arkadiusz Rybak has created a festive cocktail, The Hasu Sour, made with unique and rare ingredients Sea Buckthorn, Umeshu and Essence of toast. The journey of this cocktail began with Arkadiusz’ search for a new sour flavour that resulted in Sea Buckthorn coming out from the kitchen and behind the bar to make this exceptional cocktail. To make it first the glass is filled with the smoke of burnt wood before the shaken cocktail is added, which means that as you drink it a cookie smell to the nose hits as you sip the Hansu Sour, then the refreshing, rare flavour of Sea Buckthorn comes through, with the light touch of toasted bread essence lingering on the palate longest.
And stay tuned for more details on ZUMA Hong Kong’s New Year bonanza – Gatsby Shogatsu. In the restaurant a New Year’s Eve Tasting Menu with White Truffle will be accompanied by live performances, while upstairs in the lounge world-class DJs and performances will provide the backdrop to a set menu and wine pairing menu offering. Both venues will receive a festive makeover—with decorations to match the glitz and glamour of the occasion. Combining the glamour of 1920s America with Japan’s famously exuberant New Year, Gatsby Shogatsu will be a most exciting party in town with which to ring in 2017.