July 2019 edit: this restaurant is now closed
by Aude
My mother is from Brittany and I must confess a very special attachment to that unique region. A breathtaking coastline filled with fishing ports and am enchanting countryside. Brittany is a region like no other where the best of the sea meets the best of the earth in a precious and perfect combination.
by Aude
My mother is from Brittany and I must confess a very special attachment to that unique region. A breathtaking coastline filled with fishing ports and am enchanting countryside. Brittany is a region like no other where the best of the sea meets the best of the earth in a precious and perfect combination.
Imagine how excited I was when I heard Breton Chef Olivier Bellin has been appointed new Executive Chef of The Ocean, bringing along with him marine influences and the flavours of Brittany’s land. And what better surroundings than stunning The Ocean to go on a unique fine dining experience? The panoramic view on Repulse Bay beach and the sea, the Hermès silver cutlery, the Ralph Lauren glasses, the Hermes crystal vases, the unique Martell’s bar … there is not a single detail that is not enchanting.
Ok, I am half Breton so got quite high expectations regarding the menu. Am I gonna feel home?
The guiding light of the menu is buckwheat, a very traditional Breton ingredient. I was actually quite impressed to see how Chef Olivier Bellin managed to transformed such a common Breton ingredient - to give you an example, traditional Breton crepes are made with buckwheat flour – and reinterpret it in a fine dining menu.
Ok, I am half Breton so got quite high expectations regarding the menu. Am I gonna feel home?
The guiding light of the menu is buckwheat, a very traditional Breton ingredient. I was actually quite impressed to see how Chef Olivier Bellin managed to transformed such a common Breton ingredient - to give you an example, traditional Breton crepes are made with buckwheat flour – and reinterpret it in a fine dining menu.
Ready to get started with that 8-course degustation menu? Of course, I won’t disclose everything, I want you to be surprised just like I was. But just sharing enough to make your mouth water. A surprising appetizer marrying hot Breton grown cauliflower and parmesan ice-cream in a saline squid ink jus with lime will have you start the menu. Followed by Hokkaido scallops, a pan-seared Breton langoustine paired with black pudding and beetroot sauce, a blue lobster served in three ways, a pearly cod fish served with gnocchi and andouille on a base of three-week fermented rice. And desserts of course.
My favorite dish? The beautiful Japanese sea urchin in a very earthy oatmeal foam with surprising notes of tasted buckwheat that almost tastes like caramel. Perfect balance of sea and earth, just like Brittany!
It was actually not a trip back home, it was home with an extra-touch of magic … home upgraded!
The Ocean
3/F, Lobby A, The Pulse, 28 Beach Road, Repulse Bay, Hong Kong
8-course degustation menu: HKD 1,288
5-course menu: HKD 1,088
A la carte menu