When I say Sunday brunch, you perfectly get the picture right? Both sugary and salty dishes, a buffet most of the time and a free-flow champagn sometimes … But if I say Omakase Sunday chef’s brunch, are you still following me? Omakase, what the hell? Well, literally “I’ll leave it you”, a Japanese high-end cuisine tradition where you just have to trust the chef and follow his inspiration.
When Chef Pascal Breant, previously sous-chef at La Tour d’Argent and at the Bristol, imagines a Sunday Chef’s Brunch inspired by the Omakase can you guess what you get? A perfect alchemy!
This brunch features 8 tapas courses and has nothing to do with the traditional brunch you know. Just trust him and follow him on this seasonal journey. I started with a heavenly fresh chilled oyster on ice with shallots and spring onions. Carrying on the journey on the seaside with the homemade smoked salmon with king crab and the absolutely crazy octopus carpaccio with cherry tomatoes and capers vinaigrette. Just put a feet back on the earth for a few minutes by crunching a rock melon with coppa shoulder and decadent homemade terrine before diving back in the sea thanks to the tiger prawn ravioli. The seared hake fillet almost got me wanted to be stucked in the ocean forever but the perfectly grilled black angus beef finally convinced me to get back on the land.
Everything is perfect about this brunch, from the service flow to the free flow prosecco.
What about my sugar fix? Well, it came as a Valrhona chocolate delice with fude cake, redberries and vanilla gelato.
Of courses, if you go next Sunday, and I know you will because you do not want to missed this experience, your journey will be slighty different from mine. I told you, the Chef just does whatever he wants. Another good reason for me to be back! From the cosy and Asian inspired atmosphere to the smiley staff or the outstanding modern French cuisine, everything just work in perfect alchemy.
The bill :
2 x 8 courses brunch : 2 x 268 HKD
1 bottle of prosecco : 450 HKD
www.alchemy-concept.com
When Chef Pascal Breant, previously sous-chef at La Tour d’Argent and at the Bristol, imagines a Sunday Chef’s Brunch inspired by the Omakase can you guess what you get? A perfect alchemy!
This brunch features 8 tapas courses and has nothing to do with the traditional brunch you know. Just trust him and follow him on this seasonal journey. I started with a heavenly fresh chilled oyster on ice with shallots and spring onions. Carrying on the journey on the seaside with the homemade smoked salmon with king crab and the absolutely crazy octopus carpaccio with cherry tomatoes and capers vinaigrette. Just put a feet back on the earth for a few minutes by crunching a rock melon with coppa shoulder and decadent homemade terrine before diving back in the sea thanks to the tiger prawn ravioli. The seared hake fillet almost got me wanted to be stucked in the ocean forever but the perfectly grilled black angus beef finally convinced me to get back on the land.
Everything is perfect about this brunch, from the service flow to the free flow prosecco.
What about my sugar fix? Well, it came as a Valrhona chocolate delice with fude cake, redberries and vanilla gelato.
Of courses, if you go next Sunday, and I know you will because you do not want to missed this experience, your journey will be slighty different from mine. I told you, the Chef just does whatever he wants. Another good reason for me to be back! From the cosy and Asian inspired atmosphere to the smiley staff or the outstanding modern French cuisine, everything just work in perfect alchemy.
The bill :
2 x 8 courses brunch : 2 x 268 HKD
1 bottle of prosecco : 450 HKD
www.alchemy-concept.com
