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Blue Butcher Celebrates New Year’s Eve with a Black-tie Affair



Hong Kong’s own Blue Butcher is pulling out all the stops to usher in 2014 with a New Year’s Eve black-tie affair. Head chef Danny Chaney has crafted a tantalising six-course menu to be enjoyed in your finest rags as your ring in the new year.

Start  the evening with a sumptuous selection of Coffin Bay oysters and a glass of champagne, before moving on to the Compressed Melon & Espuma with crisp, cured Spanish ham and chili. Next up is the Venison Tartar, served with double-smoked yoke and crisp sourdough, which will be succeeded by the Kurobuta Pork Head Cheese and French Chicken Terrine with roast pistachio, feta emulsion, and grilled bread. To cleanse your palate for the evening’s highlight, you’ll be served Pigs Blood Sorbet. For the main course, choose either the Slow Cooked Mayura Sirloin with purple cauliflower purée, crisp leeks, and classic béarnaise, or the Roasted Barramundi with artichoke salad, muddled lime pesto, and white anchovy vinaigrette. To finish on a sweet note, dessert is the White & Dark Chocolate served with a sweet and salty tart and Tahitian vanilla cream.

The six-course dinner will be accompanied by live music and an electrically-charged atmosphere, the perfect setting for ushering in 2014. Dinner will be served in two seatings. The first will be seated between 6:30pm and 7:30pm and is HK$980. The second, starting at 8:30pm, is priced at HK$1,200 and includes dinner and a party that will see you through the first hours of 2014.

To make your reservation, call +852 2613 9286, or email reservations@bluebutcher.com

www.bluebutcher.com






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