Wineshark HK Restaurant Review - Petrus

This Michelin 1-star restaurant is located in Island Shangri-La Hotel at Admiralty, offering French fine-dining with also a prized collection of wines, in particular a wide vintage of Petrus, the famous and most expensive wine in Bordeaux. 

Seated comfortably at the table facing the window, we can enjoy a great view of Victoria Harbour and the city during our dinner. The ambiance is one of grand luxury, with a dim lighting providing a relaxing and cozy mood while the chandelier, abundance of arts, all emphasized the French heritage and grandeur. 

Coming here of course I need to enjoy the wines, starting with Krug Grande Cuvee 167th Edition ($468). The restaurant offers two menu, one wine pairing menu with selected choices of dishes and wine pairing, and the other a 3/4/5 course with various choices. We decided to go for the 5-course ($1588 each) so each of us can pick something we want. 

Before the first course it is the Amuse Bouche, with the chef making three of them: the first is a Cheese Puff made to reminiscent of a wine cork. Interesting in the look and great in taste, the puff has rich Comte cheese flavors and a great starter. 

The second is a Hamachi Sashimi, or Yellowtail, slightly torched on the surface to liven the fish oil and aromas, and sprinkled with white sesame and some finely chopped herbs. Similar to what you would experience in Japanese on the texture, the flavors are richer and more intense. Very good as well. 

The third one is a Tart with Beetroot and Goat Cheese. While many people don't like the herbaceous notes of beetroot, this one has not got any of it. The presentation is also amazing, with the sliced beetroot made to resemble rose petals. And with the unique goat cheese flavors it is surprisingly harmonious and all in all, the three amuse bouche are very good.

Beginning with the first course, I have chosen Cherry. Presented beautifully, it is shaped to look like a cross-section of a big cherry, complete with stem, skin and pip. The flesh, which is made from foie gras made by the famous French brand Georges Bruck, is prepared with miso and sake, which helps to break down the fat to make the texture even more creamy. The chef also creatively cut and wrap the sweet jelly often found to pair with foie gras to resemble the skin of the cherry. Even the pip, which is a real cherry, has been meticulously prepared. The true pip of the cherry is removed and then the foie gras is stuffed inside with some pistachio. A piece of Brioche is provided to enjoy together with the foei gras too in the traditional manner. A true amazing dish in both taste and appearance. The wine paired is Egon Muller Scharzhof 2018, a slight off-dry Riesling which is a good match with the foie gras.

The first course my wife has chosen is Young Potato, which is a Swiss Rosti made from potato, and on top are some Japanese Sardines, with some pickles and vegetable on top to give a great impression of summer garden. A Hollandaise sauce is provided, along with a salad to enjoy afterwards to balance. Even though I did not taste it, from my wife's good comments it is definitely worth trying out too.

Both of us have chosen our second course for Red Prawn ($188 supplement). The Spanish red prawn is huge, the largest I have ever seen, nearly the full length of my forearm. Cooked perfectly too, the prawn highlights the true and original wonder of its flavors, with a sweet note. There is also a Garum sauce which is kind of fermented fish sauce to add to the savory but honestly I don't think it is necessary. Cracking open the head there are lots of essence which the chef has provided a grilled bread for us to scoop up all the essences. Definitely worth paying the additional surcharge to try it out.

Coming to the third course, I ordered Japanese Rice ($248 supplement). It is served in Donabe, a Japanese clay rice pot, reminding us of how the rice in a premium kaiseki dinner. The staff helps to put the rice in a bowl for me, with two large pieces of the king crab leg, having delicate sweet notes and a buttery taste. The rice is cooked with broth prepared from the prawn and crab shells, rich in flavors of the sea. There are also two slices of pickled Kohlrabi, giving good acidity which freshen the whole dish and enhanced the complexity of the taste to another level. Another great dish. 

There is also a side dish which is a gelatin prepared with the broth from the king crab, with a number of kohlrabi pearls, smartly using the same ingredients in the dish to create a small palate cleanser for the next course. The wine paired is Ghislaine Barthod Chambolle-Musigny 1er Cru Les Fuees 2008. Even though a red wine, it matches well with the rice and king crab. 

My wife had Summer Cabbage, which is a lobster tail with the fragrant Girolles mushroom sauce and bone marrow puree. There is also a side dish with the cabbage wrapping the lobster meat. A nice two-way to enjoy the lobster.

For the next course we both had chosen Zucchini. There are three dishes in this course, with the first have a quail breast perfectly grilled on the outside, still pink on the interior, seasoned beautifully and paired with quail jus and zucchini puree. Very good in taste. The second dish is a zucchini tart, made from thinly sliced zucchini of green and yellow color, arranged to look like petals of a flower, with some goat cheese to add flavors and richness. 

The chef prepared the quail leg by deep-frying after sprinkling with salt, with some Koji to add to the flavors. Again I feel amazed how the chef has used the same ingredients but through different means to present his cooking skills and featuring the food in various fashion. Another great dish I like very much. I also like the sommelier having two wines paired for me blind, and then asking me which one I prefer. Even though on the nose I like Alter Ego de Palmer 2001, I voted Cain Five 2006 better with the quail. 

For dessert I have picked Black Forest, with the cake made to resemble a log, complete with chocolate bark on the outside, a spongy chocolate cake on the inside with raspberry puree in the middle. On its own it is already fantastic, but the chef also added a vanilla ice-cream with cherries soaked in kirsch liqueur, and two cream, one traditional with vanilla seeds and the other having a raspberry puree. One of the best desserts I had for a while indeed.

My wife had Pistachio, which is a souffle with raspberry jam, topped with pistachio. There is also prosecco granita with cranberries underneath. This option apparently is more refreshing with the featuring of the red fruit and would be a good alternative than the heavy Black Forest.

The services are very good, with the staff welcoming and attentive, providing good advice and recommendation when choosing the courses in the menu, as well as coming to explain in details when each course is served. 

The bill on the night was $5,646 with $1,488 coming from the wines. Considering the food and the choice of wines, I do think the price is acceptable. And hope that in near future I can come and enjoy the food, and maybe with a glass of Petrus as well?