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Posted in , on 28 October 2017, by , 0 Comments


Amuse Bouche

Foie gras patè laid on brioche bread crouton with red onion jam

Borgotaro Porcini mushroom soup with truffle cream

Black Ink squid risotto with calamari Spillo and prawns

Pan roasted Maecra fish fillet with Amalfis lemon emulsion,

spinach and carrot puree


Turkey crown stuffed with Italian sausage and chest nut

Served with roasted potatoes and Brussels sprout

Panettone cake filled with ice cream served with hot Gianduja chocolate sauce

Coffee or tea

Christmas petit fours

458 HK$
10% service charge will be added

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