Petrus

Heavy drapes at the windows, thick carpets and elegantly laid tables give this restaurant the look of a grand Parisian salon – but here you also get fabulous harbour views. The French cooking, however, shows a certain modernity; the menu is ingredient-led with the luxury ingredients coming from as far as France or sometimes no further than Hong Kong Island. The wine cellar is notable too and includes 45 vintages of Château Pétrus dating back to 1928.

• Unobstructed Skyline Views from the 56th Floor: Petrus is perched on the 56th floor of Island Shangri-La, offering panoramic, unobstructed views of Victoria Harbour and the Hong Kong skyline, a rare and dramatic setting for fine dining.
• Château-Style Baroque Interiors with a Sistine Chapel-Inspired Dome: The restaurant features lavish interiors with crystal chandeliers, black marble columns, and a classical painted “Sistine Chapel style” domed ceiling, evoking the grandeur of a French château or Versailles rather than a typical Hong Kong venue.
• Creative, Modern French Dishes with Seasonal Japanese Ingredients: Under Executive Chef Uwe Opocensky, Petrus serves inventive dishes such as Japanese uni in chawanmushi with fennel and bouillabaisse jelly, blending classic French techniques with contemporary and Japanese influences.

The most honored or signature ingredients at Michelin-starred Restaurant Petrus in Hong Kong include:

• Spanish red prawn: Featured in a signature dish with garum and sourdough, this prawn is prized for its succulence and rich flavor, highlighting the restaurant's focus on luxurious seafood.

• Japanese potato from Hokkaido: Used in combination with truffle and chicken jus, this ingredient adds a refined earthiness and texture to dishes, showcasing seasonal and high-quality produce.

• Foie gras: Perfectly seared and paired with delicate fruit compote, foie gras is a standout ingredient that balances richness with subtle sweetness in signature preparations.

• Manjimup truffles: These prized truffles are incorporated to elevate dishes with their distinctive aroma and depth, underscoring the restaurant’s indulgent yet approachable fine dining style.

• Oscietra caviar: Often paired with other luxurious elements like burrata cheese and langoustine, this caviar adds a refined briny note and visual elegance to dishes.

These ingredients are carefully selected and skillfully combined to create the restaurant’s hallmark contemporary French cuisine, emphasizing seasonal freshness and luxurious flavors.