Events

Pearl on the Peak, the gastronomic signature restaurant at The Peak Tower with spectacular panoramic views over Hong Kong, is serving a laid-back ‘Weekend Brunch' with entertainment by live bands from 11.30am-4.00pm on Saturdays, Sundays and public holidays.

The fresh and light new three-course menu designed for Hong Kong's sultry weather focuses on premium quality seafood at the value-for-money price of HK$295 per person, with unlimited serving of sommelier-selected wines for an additional HK$195 per person.

The gourmet brunch starts with a ‘deluxe seafood sampler' of freshly shucked oysters served with lime, smoked salmon terrine with green grape jelly, braised cuttlefish ‘linguine' with kyoho grape jelly, poached yabbie with herbs and salmon caviar, scallops capriccio with chives pomegranate foam and prawn sausage with pine nut puree.

Main course seafood options range from flower crab cake with grape, avocado and mint mayonnaise to braised swordfish with beetroot mascarpone, green peas and Roma tomato salsa; sautéed Morton Bay bug tails on smoked red pepper with Roma tomato soup; risotto with Tasmanian oysters, zucchini and ricotta; or seared John Dory with sweet-and-sour baby tomatoes, asparagus and pink grapefruit hollandaise.

Alternative main courses include pappardelle with slow-braised oxtail ragout and fresh green peppercorn mint gremolata; char-grilled lamb loin with wild mushroom, smoked eggplant and truffle sauce; roast beef tenderloin with polenta, pearl onion and porcini; or chicken roll with sage and feta cheese and honey mustard sauce.

Including coffee or tea, brunch is completed with dessert choices of ‘upside down' banana tart with coconut ice-cream, sesame biscuit and caramel sauce; rose petal and Turkish delight ice-cream with glace ginger, pomegranate seed and Persian fairy floss; or a premium cheeseboard, served with traditional condiments.

A Kid's Brunch menu is also available for children aged 12 or under. The 2-course menu features main course options ranging from blueberry pancakes with vanilla butter and maple syrup and omelette with wild mushrooms & ham, to fish & chips, chicken burger with polenta stick and Italian sausage carbonara. Priced at HK$155, the Kid's Brunch menu also includes unlimited fruit juice, soft drinks and ice-cream. 

Zachary Yu, sommelier at restaurant Pearl on the Peak shared the insights of his work on a foggy humid afternoon on The Peak. Tasting and serving wines is what most people think a sommelier does, says Zachary. However, wine knowledge by itself does not bring the right pairing wines to the table. ‘Preparing the wine list, looking after the wine cellar, the fridge, and storage conditions are very important as well. Closely working with the chef is an absolutely must, he explains. Every dish on Pearl’s menu has its own best pairing wine determined by Zachary and the chef. ‘We have to speak the same language and make sure the pairing of wines and food is perfectly balanced. The wine list will be changed every season with wines that better fit with the weather conditions - more rosé in summer and full body red when cool weather comes to Hong Kong.’

Pearl’s wine list is long and covers over 150 wines from better known to less well-known wine regions. It is a mix of new and old world wines, with several wines available only at Pearl on the Peak. ‘Soon we will have two wine lists at Pearl on the Peak’, Zachary revealed. The more mature wines need a different treatment and will be listed on a separate wine list. Often those wines are stored at relatively low temperature and have to shape before they are in the right condition to drink. Zachary’s advice to guests is to let him know the selected wine from the list several days in advance, allowing Zachary to prepare the wine properly for when the diners arrive. This special wine list is for diners who appreciate it, focusing their evening on the wine. ‘It has happened quite often that I recommended guests the best pairing dishes for the chosen bottle, and additionally discussed with the chef on some adjustments in the dishes’ flavors.’

Asked what he likes in his job, Zachary says without hesitation ‘people’. The chef, his colleagues, the wine maker, the supplier and, of course, the dining guest all play a very important role in getting the results they want to achieve. He continues ‘I like to serve guests a beautiful wine that fits the taste of their dishes. So it happens that I suggest a wine which was not in first instance the choice of diners. My aim is to serve a wine that matches the ordered dishes. I make a picture of the diners, first based on what the diners like and expect, and then share my experience with them. However, it is the final choice of our guests what to select from the wine list.’

His passion for his job becomes more clear when Zachary talks about his love to share with guests what is behind the making of a particular wine. Imparting details on the vineyard, the winemaker and some other particulars give diners the opportunity to really experience the ‘language’ of the wine.

For those of you who like to be introduced to the ‘language’ of a wine, visit Pearl on the Peak. Zachary is more than happy to share with you some insights on the selected wine.