LPM Restaurant & Bar Introduces Nine Outstanding New Dishes
Central’s chicest dining spot showcases wholesome new French-Mediterranean sharing dishes focusing on the best of ingredients with authentic flavours
The iconic LPM Restaurant & Bar is marking the change of season with nine exceptional new dishes. Taking inspiration from family style dining in the South of France the dishes are fresh, simple and served ‘à la minute’. As the first major update to the menu since opening in 2018, Chef Maurizio Pace has ensured that the LPM favourites all remain. Inspiration for the new dishes has come from Chef’s knowledge of the local Hong Kong market to create a selection of plates that will resonate with Hong Kong diners as we head into the Winter months.
The menu opens with the Foie Gras Terrine (HK$268), a creamy and delicate dish withs hints of French brandy presented with petals of thinly sliced red and green grapes and finished with a garnish of delicious Passsito wine jelly and shiso cress.
Two lively salads join the autumn inspired menu offerings; starting with the Red Cabbage & Orange Salad with Hazelnut Vinaigrette (HK$138). Offering a balanced harmony of red cabbage, orange, apple and raisins. A hazelnut dressing compliments the salad crunchiness with a hint of zing from the yuzu juice. The Celeriac, Pears & Caper Remoulade Salad (HK$148) features a harmonious symphony of flavours including parsley, cornichons and shallots, dressed with a combination of Dijon mustard, mayonnaise and hazelnut.
An impressive selection of new seafood dishes kicks off with the exquisite Seabream Tartare (HK$298) combining seabream, diced cucumber, red onion, jalapeño two ways (fresh and paste), purple shiso and daikon cress, along with a spray of lemon juice. It is then enriched with a dressing of passionfruit juice, coconut milk, honey and olive oil, and a decadent finish of jet-fresh sea urchin from Japan.
Experience a flavour explosion with the fantastic King Crab Risotto with Caviar (HK$388). The taste of the finest crab is further elevated by a hint of shellfish and gentle balancing notes of white wine and finished with parmesan cheese. The dish is garnished with a generous serving of sturgeon caviar, rock chives and dried cherry tomatoes.
Adding to the seafood contingent of the menu is the Pan-fried Monkfish with Baby Spinach in Prawn Jus (HK$398). Seared monkfish medallions rest on a bed of sautéed young spinach and are adorned with jewels of dried yellow and red tomatoes. Bringing all the elements together is the intense prawn jus redolent with an enticing aroma of its shellfish stock that also contains aromatic fennel and sweet tomato. The punchy and zesty Pan-fried Japanese Blue Mackerel with Citrus Salad (HK$288) is a vibrant dish drizzled with a lively sauce combining orange juice, anchovy extract, a touch of chilli, coriander and olive oil. The fish is topped with slices of orange and grapefruit and fennel fronds.
The last of the savoury masterpieces is the Grilled French Pork Chop with Cavolo Nero (HK$688), which is sure to be an instant favourite. The pork itself is rather special, coming from a cross breed pig farmed by members of the Francilin association near Paris. The pigs are free range, raised with the greatest care and are fed a special diet including flaxseeds. The addition of flaxseed results in superior meat that is less fatty, more tender and more marbled. Translating at LPM into a melt-in-the-mouth pork chop that is simply marinated in olive oil, garlic, rosemary and paprika, grilled to perfection and sliced for easy sharing, crowned with crispy cavolo nero kale.
Rounding off the outstanding selection of new dishes is the Fig Tarte (HK$128). Encased in pastry that crumbles in the mouth are fresh figs and fig marmalade served alongside vanilla ice cream, cocoa nibs and spiced caramel sauce. Magnifique!