Akita Omasake and New Wednesday Wagyu & Wine Plus, Collector’s Night time Each Monday for Wine Aficionados
(6 March 2024, Hong Kong) Revolutionary French-Japanese restaurant of The Mira, WHISK, introduces much more decisions for a enjoyable weeknight for nice eating lovers encouraging discovery of wine and sake along with its artistic craft on the desk by Rising Star Chef William Lau. The 2 new menus which will be loved on chosen nights solely embrace in style OmaSake with recent seasonal specials resembling Bouchot Mussels Chawanmushi and all-new sake choice from Japan’s snow nation, Akita, in addition to model new Wednesday Wagyu & Wine marrying marbled cuts with full-bodied wines of the Previous World to mark the midweek. Each menus priced at wallet-friendly HK$1,188 for 2 company together with a bottle to share are much more enjoyable to take pleasure in in a bigger, even group of pals with extra wine or sake decisions on the desk to match.
Desk bookings for Wednesday Wagyu & Wine and OmaSake dinner can be found by way of Mira e-Store with service cost waived: www.mira-eshop.com.
WHISK Wednesday Wagyu & Wine
WHISK’s Wednesday Wagyu & Wine may turn out to be anybody’s new, good excuse to satisfy over marbled cuts and a bottle of purple wine to share however you’d be unsuitable to assume it’s one other steakhouse affair.
Ranging from simply HK$1,188 for 2 company with a good-looking bottle of wine included, this new 4-course dinner menu crafted with French-Japanese aptitude options Polmard Beef Tartare with heart-shaped Nori Waffle ready with Raspberry Koji Shichimi and Miso Cured Egg Yolk, adopted by Australian Oxtail Wagyu Ravioli with Air-dried Ham and Smoked Butter Farm, and a young Wagyu Quick Rib in Yakiniku Sauce with Crispy Potato and Kale. The tender beef for the hand-cut tartare comes from a luxuriant Parisian butcher, who rears his personal wagyu inventory and for additional indulgence, it may well even be dashed with a beneficiant serving of Petrossian Royal Ossetra Caviar (complement applies). In the meantime, the principle course will be upgraded to a meticulously crafted Wagyu Pithivier hiding home made seaweed, kale and berries, and Agria potato puree (add HK$488).
All artistic dishes ready by Chef William Lau pair splendidly with a alternative of full-bodied purple wine bottles from the Previous World pre-selected by the sommelier starting from daring Bordeaux or traditional DOCG Chianti included within the menu value to stylish Burgundy and temperamental Rioja, at a complement. There may be even a bottle of Chateau Musar from Lebanon’s Bekka Valley to select.
WHISK’s Wednesday Wagyu & Wine set menu is on the market from 13 March 2024 at dinner solely, from 6:30 p.m. to 10 p.m.
OmaSake Dinner Each Tuesday & Thursday, Introducing Akita Sake Choice
WHISK’s sommeliers constantly seek for thrilling sake choice to introduce to returning company and sake fanatics. With 6 decisions on their shortlisted choice from, Akita Prefecture, part of Japan’s “Snow Nation”, which will get its essence from remarkably pure ice-cold water coming from snow-capped mountains and regionally grown Akita Sake Komachi rice, one might take into account returning weekly to strive all of the picks showcasing versatile expressions of Japan’s nationwide pleasure.
The newest 4-course dinner menu options umami-rich and velvet-smooth cloudy sake Kita Akita Nigori which is aged underneath the snow and tastes finest served scorching. It’s so good it has acquired 4 gold awards within the heat sake class on the Nationwide Sizzling Sake Contest (2016 – 2019). Different decisions embrace top of the range Dewatsuru Hisho-No-Mai Junmai Daijingo (add HK$250) that’s aromatic on the nostril and chic on the palate making it an ideal pairing for the pristine French Bouchot Mussels in silky Chawanmushi with Gingko created by Chef William Lau as a gourmand twist on a comforting Japanese staple. The menu concludes with irresistible dessert of Amber Walnut Crème Brûlée or different Sizzling Hojicha Soufflé Tart with Smoked Ice Cream (add HK$188 for two) which marries French cooking methods and Japanese flavours in an irresistible manner.
Obtainable on each Tuesday and Thursday evening solely, from 6:30 p.m. until 10 p.m., this expertise ranging from HK$594 per particular person (for two company minimal) features a 4-course dinner set with a bottle of sake to share.
Collectors’ Night time: Each Monday
Devoted wine afficionados can also select to carry their very own treasured vintages to uncork with pals with out the corkage price (HK$350/bottle) on any Monday and Tuesday evening, making it a compelling purpose to dine out proper after the weekend.
Subtle interiors of the restaurant, particularly the intimate non-public rooms, present a wonderful setting for uncorking the most recent wine acquisition in a circle of shut pals whereas knowledgeable sommelier service ensures all treasured wines shall be loved to the complete, together with the French-Japanese creations offered on the tasting menu “Finesse”.
“Finesse”: Ever-evolving Degustation Menu Obtainable Nightly
A showcase of artfully offered French-Japanese craft on the desk, WHISK’s ever-evolving dinner menu “Finesse” is a purpose to go to by itself. The ten-course menu, additionally out there in a trimmed 6-course model – contains all of the must-try dishes from Char-grilled Yaki-lobster with Lobster Meat Swirl, Smoked Seaweed and Lobster Coral Sauce to Barbary Duck with Beetroot, Chocolate and Raspberry Sizzling Sauce which will be upgraded into signature Pigeon with Black Togarashi Rice and Aged Balsamico (add HK$168).
The newest culinary creations of Chef William Lau embrace Petrossian Daurenki Caviar with Razor Clam and Eggplant Agebitashi, in addition to Choux Beneath the Bridge, impressed with a well-liked crab joint on the town, as a twist on the hurricane shelter model crab ready as scorching and crispy appetiser full of native crab meat, preserved Okinawa chili and Japanese spring onion.
Steadily altering with respect of the seasons, WHISK’s degustation menu is on the market nightly, from 6:30 p.m. to 10 p.m. at HK$980 for six programs or HK$1,288 for 10 programs; add HK$480 for 4 glasses of sommelier’s choice, or HK$680 for six glasses.
Advance reserving is required. Costs are topic to 10% service cost.
Observe and Subscribe to OutofTownBlog.com on Fb, Twitter, Instagram, Pinterest, and YouTube for extra Camarines Norte vacationer spots.
Learn:
