Introducing a Signature Collection of À La Carte Creations
(Hong Kong, 7 January 2019) – CÉ LA VI is welcoming 2019 in true style, with a collection of new signature dishes specially created by Group Executive Chef, Joey Sergentakis with Hong Kong tastes in mind. Teaming modern Asian influence with fresh flavours and Western-style preparation, eight new à la carte creations are available for lunch and dinner, from January, in CÉ LA VI’s stylish restaurant on the 25th floor of California Tower.
At the stylish dining destination with birds-eye vistas across central, the new signatures celebrate Chef Joey’s passion for modern cuisine and his personal touch – adding layers of complex flavours and interesting textures with the region’s finest local ingredients – alongside artistic and creative plating.
Ideal for sharing-dining, the appetizers are a mix of rich and light dishes all bursting with distinctive tastes. The Black Truffle Marinated Tuna with Foie Gras Mousse (HK$178) is compiled of three sizeable stacks of tuna tartare served on crispy rice cakes with a layer of foie gras mousse. The tuna is marinated in black truffle vinegar to add a tart - yet sweet - richness to the fish, perfectly accentuated by the foie gras finish.
The clean and crisp Grilled Gem Lettuce Salad with Miso Dressing (HK$98) is a vegetarian treat, the lettuce is grilled but served cold, Tagorashi – a hot seven-pepper Japanese spice mix - teamed with miso adds a dressing with depth that hits the palate, the dish is finished with toasted peanuts, fresh tomato and beautifully ripe avocado with grilled corn and a light topping of cheese.
Something a little heavier to start is the Boneless Korean Fried Chicken Wings (HK$98) served hot with Korean barbeque sauce and Gochujang red chili paste coating the meat and adding some fire. Toasted peanuts, sesame seeds, scallions, and Greek yoghurt sit with the dish and act as cooling dressing for this tasty finger-food appetizer.
On to the mains, a new seafood signature is the Whole Lobster with Rice Flake Crust (HK$488); this dish has a unique twist using local ingredient, Chinese sausage, known to have spicy and sweet notes which pair nicely with the sweet lobster. The very best fresh lobster meat is stuffed with the special homemade CÉ LA VI mixture of Chinese preserved sausage, which is pan fried. The stuffing also includes rice flakes, coriander, bell pepper and onion for some crunch. The dish is served with a spicy pomelo salad, with citrus and spice tastes leaving warmth on the tongue.
Influenced by Thailand; the Steamed Garoupa in Tom Kloong Broth(HK$238) is another new signature, topped with shredded Thai basil. A large portion of fish sits in the warm Thai broth of coconut milk and tomato, this dish is nicely paired with a side of rice or equally enjoyed on its own - a very healthy option for a main. Vegetables within the dish include Thai eggplant, pea eggplant, mushroom, cherry tomato, okra and a subtle pineapple kaffir lime dressing.
Staying with Thailand but building on Chef’s love of diverse Singapore cuisine, he creates the Slow Poached Salmon with Salted Egg Coconut Cream (HK$258). An interesting main of soft and creamy fish poached to perfection with lime leaf, lemongrass and grapeseed oil in 50 degree heat for 20 minutes. Served with the ever-popular salted egg in a coconut cream with bac ha and smoked Japanese salmon caviar (ikura), and garnished with chopped lime leaf to give a fresh finish.
Meaty mains are also decadent; with Black Truffle Beef Skewers (HK$138), rich and flavoursome cuts of meat, served on a charcoal grill to the table with abundant smoky flavours.
The Slow Roasted Rangers Valley Beef Tomahawk (HK$1388) is recommended for tables of three or four. Rangers Valley is famed for its perfectly marbled beef and the premium bone-in steak is slow roasted for four hours, before adding a secret Asian-style, aromatic, garlic glaze, which enhances the natural beef flavours. The dish is served with a pop of colour - rosemary, roasted tomatoes, garlic and shallots, the Instagrammable winner of the menu.
Available throughout lunch and dinner servings, Executive Chef Joey Sergentakis’ tasty Eastern creations are plated up by Hong Kong Chef Jason Au. Presenting these delectable dishes between 12-2pm and 6-10pm daily, CÉ LA VI is serving up these new à la carte additions from January 1.
*All prices are subject to 10% service charge.
Download high-resolution dish images here.
Black Truffle Marinated Tuna with Foie Gras Mousse
Steamed Garoupa in Tom Kloong Broth
Grilled Gem Lettuce Salad with Miso Dressing
Slow Roasted Rangers Valley Beef Tomahawk
Slow Poached Salmon with Salted Egg Coconut Cream
Black Truffle Beef Skewers
Issued by GHC Asia on behalf of CÉ LA VI Hong Kong
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CÉ LA VI Hong Kong – 25/F California Tower, 30-32 D’Aguilar Street, Lan Kwai Fong, Central
Occupying the top 3 floors of the striking California Tower in Lan Kwai Fong, Central – CÉ LA VI is located in the heart of the city; offering a stunning open-air Sky Deck Bar with 360-degree views of Hong Kong’s iconic skyline, a pumping and stylish Club Lounge that leads the party scene – the place to see and be seen, as well as the acclaimed Modern Asian Cuisine Restaurant, headed by the passionate, home grown talent from Hong Kong Executive Chef Jason Au who brings a New York flair and style to the culinary offerings.
For both lunch and dinner CÉ LA VI Hong Kong also welcomes group bookings over 15 people with different drinks packages ready for our guests.
For more information or table reservations contact: +852 3700 2300
Or the Guest Relations Team on: firstname.lastname@example.org
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