The Principal

The Principal
, the latest creation of Hong Kong's Press Room Group, has launched its innovative Sunday brunch. In keeping with The Principal’s ingredient-driven concept, the menu eschews Hong Kong’s established notion of a brunch, presenting instead European, market-style dishes for a truly gourmet experience.
The menu comprises distinct courses, encouraging diners to indulge and savour the delicate flavours at leisurely pace. Look out for the selection of freshly-blended juices, including carrot and orange or mango and mint, followed by the ready-to-share ‘Queso-Embutidos’ course, comprising a platter-loaded selection of cold cuts and cheeses. Chef de Cuisine Jonay Armas' interpretation of the traditional ceviche includes prawn with orange and grapefruit with and tomato and lemon-marinated tuna with mango, young coconut and avocado, while the ‘Frituras’ course that follows includes cod buñuelos and green asparagus tempura.
Individual mains include The Principal’s signature 63-degree egg, cooked for 45 minutes to retain the yolk’s creamy consistency and paired with parmentier and chorizo or iberico ham. For the ultimate indulgence there’s the Pain Perdu with bacon, caramelised banana, maple syrup and bacon ice cream.
Priced at HK$590 per person, guests can opt to add a free-flow drinks package for HK$690. For an additional HK$100, diners enjoy unlimited pours of Voss mineral water, white and red wines, Brooklyn lager as well as premium Harney & Sons tea and Graffeo coffee. Uniquely for Hong Kong, the package includes free flow Aubry, one of France’s finest grower champagnes. For an added boost, The Principal will also offer its signature Gazpacho-style Bloody Mary at HK$80.

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