Tuesday, December 10, 2013

Christmas and New Year's Eve at Sevva in Hong Kong



Sevva, Hong Kong's favorite club-style restaurant rendezvous is celebrating the festive season atop Prince’s Building in Central with its annual Christmas lunch, served from December 2-25, and feasts on Christmas Eve and New Year’s Eve.

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CHRISTMAS LUNCH AT SEVVA

Sevva's festive 3-course menu, which is served up until Christmas Day, showcases the understated elegance of founder Bonnae Gokson against the backdrop of Hong Kong’s most spectacular ceiling floral displays.



The Christmas lunch starter is a choice of a cauliflower vichyssoise & green asparagus soup or a fresh crabmeat salad on artichoke heart with arugula leaves & parsley oil.

Three main course choices are a traditional roast turkey with charcoal-baked sweet potato & sautéed Brussels sprouts; pappardelle with slow-braised duck ragout & sweet peas; or panfried seabass with crispy potatoes & mustard lentils.



The dessert is a signature treat of rum & fig Christmas pudding in French crêpe with crème Anglaise, rum & raisin ice cream, served with coffee or tea.

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CHRISTMAS EVE DINNER AT SEVVA



SEVVA is also serving a stylishly gastronomic 5-course Christmas Eve dinner on December 24. It starts with baked green asparagus & prosciutto ham in filo pastry with soft poached egg & white truffle.

The second course is a Dom Pérignon-baked crabmeat and double-boiled quail consommé. 

Meanwhile the main course is a choice of char-grilled Kobe striploin with Lascombes Margaux and bone marrow sauce, whimsically paired with baked mac ‘n’ cheese, or crabmeat & scallop ravioli with ‘salt n' pepper lobster’.

Christmas cakes from Sevva's sister establishment,
Ms B's Cakery

The meal ends with Sevva's signature Christmas dessert of rum & fig Christmas pudding in French crêpe with crème Anglaise, rum & raisin ice cream, served with coffee or tea.


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THE VEGETARIAN CHRISTMAS EVE DINNER AT SEVVA

A festive vegetarian alternative is also served on Christmas Eve.

It starts with a baked ‘carbonara’ asparagus in filo pastry with soft poached egg & white truffle, followed by a wok-tossed vegetarian medley of pumpkin, gingko, black fungus, French beans, chestnuts & toasted pinenuts.

Lanvin's Alber Elbaz sketched this for Sevva

Then a demitasse of cauliflower vichyssoise & spinach soup introduces the main course of a ‘Shroom of the Woods’ risotto, served with chopped arugula & pomegranate.

The meal ends with Sevva's signature Christmas dessert of rum & fig Christmas pudding in French crêpe with crème Anglaiserum & raisin ice cream, served with coffee or tea.

NEW YEAR'S EVE DINNER AT SEVVA



Sevva welcomes the countdown to 2014 on December 31 with a glass of Krug Grande Cuvée NV and wild Oscetra caviar with all the trimmings.

This is followed by a double-boiled consommé of turtle & bamboo pith and a saffron risotto with blue lobster, shaved with white truffles.

New Year's Eve entertainment at Sevva

The next course is a braised duckling with baby sweet onions refreshed with SEVVA Special Fuji apple vinegar sorbet.

Finally, the main course options: an eight-hour slow braised wagyu short rib with baked ‘carbonara’ asparagus in phyllo pastry, or an oven-dried tomato, crabmeat & scallop ravioli with King prawn and beurre blanc sauce.

A cheese Platter and a surprise dessert complete the feast, with coffee or tea.


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