Calendar

Thursday, 9 May to Saturday, 11 May (1930hrs - 2200hrs) Compass Room

 

Having gained his formal chef qualification in 1983 from the Professional School in Passau, Chef Beck spent the first few years of his culinary career in kitchens throughout Germany and in Mallorca as Sous Chef at two Michelin starred restaurant, Tristan. Under legendary chefs, Chef Beck became Sous Chef at Residenz, where he honed his skills and gained the ‘kuchenmeister’ award. Later, he moved to Rome to head up La Pergola in 1994. Chef Beck was awarded his first Michelin star in 1996; two stars in 2000; and in 2006 he became the first - and still the only - chef in Rome with three Michelin stars.

In 2009 Chef Beck opened his first restaurant in London, Aspleys – A Heinz Beck Restaurant, at The Lanesborough, which was awarded its first Michelin star after just five months. Chef Beck has been embarking on new ventures – Heinz Beck Seasons at Castello di Fighine in Siena, Gusto by Heinz Beck at Conrad Algarve in Portugal, Social by Heinz Beck at Wardorf Astoria in Dubai, Heinz Beck and Sensi by Heinz Beck in Tokyo and second restaurant - Taste of Italy by Heinz Beck - in Dubai. His cuisine is innovative and exciting, while maintaining a respect for culinary tradition and remembering that great cooking is about fresh ingredients handled with sensitivity and passion.

9 May Thursday Lunch Wine Dinner
10 May Friday Lunch Dinner (wine excluded)
11 May  Saturday Lunch Dinner (wine excluded)

 

For reservations, please phone the Compass Room on 2239 0374
or email compassroom@rhkyc.org.hk


LUNCH - $788

*Pre-lunch Tasting
Altemasi Brut, Trentodoc, Metodo Classico NV

Lunch menu
Tonno con farro ed alghe
Tuna with Spelt and Seaweeds
❧ ❧ ❧
Sedanini con gamberi rossi,
purea di melanzana affumicata e croccante di pane
Sedanini with Red Shrimps,
Smoked Aubergine Coulis and Croutons
❧ ❧ ❧
Merluzzo nero con vinaigrette di alici e peperoncini dolci
Black Cod with Marinated Anchovies and Chilli Pepper Sauce
❧ ❧ ❧
Crema di ricotta al marzapane,
soffice al pistacchio e sorbetto all’arancia candita
Ricotta Cream with Marzipan,
Soft Pistachio and Sorbet of Candied Oranges
❧ ❧ ❧
Freshly Brewed Coffee or Gourmet Tea

DINNER
$1,398 (dinner on 10 and 11 May)
$1,698 (wine dinner on 9 May)


*Pre-dinner Tasting
Altemasi Brut, Trentodoc, Metodo Classico NV (Dinner)/
Franciacorta Saten NV Monterossa (Wine Dinner)


Menu and Wines
Tonno con farro ed alghe
Tuna with Spelt and Seaweeds
Villabella Lugana DOC 2017
❧ ❧ ❧
Carpaccio di capesante su spuma di
patate affumicate con caviale
Scallops Carpaccio on Smoked Potato Foam and Caviar
Elena Walch Pinot Grigio Alto Adige DOC 2018
❧ ❧ ❧
Sedanini con gamberi rossi, purea di melanzana affumicata e croccante di pane
Sedanini with Red Shrimps, Smoked Aubergine Coulis and Croutons
Val delle Rose Litorale Rosato 2018
❧ ❧ ❧
Merluzzo nero con vinaigrette di alici e peperoncini dolci
Black Cod with Marinated Anchovies and Chilli Pepper Sauce
Villabella Lugana DOC 2017
❧ ❧ ❧
Agnello con carciofi e tartufo
Lamb with Artichokes and Truffle
Giovanni Rosso Langhe DOC Nebbiolo 2016
❧ ❧ ❧
Variazione di cocco, banana e lime
Variation of Coconut, Banana and Lime
Fontanafredda 1878 Moscato d’Asti DOCG Le Fronde 2018
❧ ❧ ❧
Crema di ricotta al marzapane, soffice al pistacchio e sorbetto all’arancia candita
Ricotta Cream with Marzipan, Soft Pistachio and Sorbet of Candied Oranges
Villabella, Villa Cordevigo Fiordilej Passito
Bianco del Veneto 2012 (375ml)
❧ ❧ ❧
Freshly Brewed Coffee or Gourmet Tea


*Pre-meal tastings are inclusive for all lunch and dinner

 

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