Lunch

Weekend Brunch

Library of Flavours

Optional Dishes

Écriture

Fine Dining

Photo credits: Dishtag

About

2 Michelin star Écriture is a fine example of how two cultures can be brought together with exceptional ingredients and elite culinary technique. Chef Maxime Gilbert excellently blends French and Japanese cuisines together to bring his gastronomic creations to life, all whilst guests enjoy views of Hong Kong from the top of H Code in Central. The tasting menu at Écriture changes with the seasons, but be sure to try their signature Akamutsu and Kuro Awabi dishes when available.

Address

26th floor, H Queen’s, 80 Queen’s Road Central, Hong Kong

Opening hours

Monday - Saturday Lunch: 12–2PM / Dinner 6:30–10:30PM
Closed on Sundays, Open on Public Holidays

Contacts

+852 2795 5996, ecriture@lecomptoir.hk

Lunch

Cherry and Violette

HK$788

Faisselle mousseline, langue de chat, confiture. Dessert included the 5-course Calligraphy lunch menu. *Subject to seasonal changes

Vegetal Tortellini

HK$788

Homemade tortellini stuffed with Kabu pureé and strawberry. Top with Chrysanthemum flower & Geranium. Choice of starter in the 5-course Calligraphy lunch menu. *Subject to seasonal changes

Purple Artichoke

HK$588

braised and bouillon, fresh Caivallon garlic puree, tarte flambée. Choice of starter in the 3-course Calligraphy lunch menu. *Subject to seasonal changes

Line Caught Turbot from Le Guilvinec

HK$588

Pertuis green asparagus fricasée and sauce vin jaune. Choice of main in the 3-course Calligraphy lunch menu. *Subject to seasonal changes

Plouneour Menez Pigeon

HK$588

Grilled maitake, raspberry, celeriac purée. Choice of main in the 3-course Calligraphy lunch menu. *Subject to seasonal changes

Lychee

HK$588

Aloe vera lychee sorbet and caviar with mint bouillon. Choice of dessert in the 3-course Calligraphy lunch menu. *Subject to seasonal changes

Bell Pepper

HK$588

Jasmine cream, fresh strawberries and bell pepper confit, with strawberry and bell pepper sorbet. Choice of dessert in the 3-course Calligraphy lunch menu. *Subject to seasonal changes

Weekend Brunch

Cold Cuts Our Way

HK$788

Bonito, John Dory, grouse, ikura, pickles, blinis, uni, paté en croute, carentec oyster; served with homemade focaccia. Included in the 7-course weekend lunch menu. *Subject to seasonal changes

Amaebi

HK$788

Served raw, with pine-apple tomatoes and fennel marinated in olive oil. Included in the 7-course weekend lunch menu. *Subject to seasonal changes

Gnocchi

HK$788

Pan seared with goat cheese cream, organic honey and spinach sauce. Included in the 7-course weekend lunch menu. *Subject to seasonal changes

Taiyouran Japanese egg

HK$788

Girolles fricassée with onion compote and croutons, served with carrot glaze. Included in the 7-course weekend lunch menu. *Subject to seasonal changes

Mr Oteiza Kintoa Pork

HK$788

Whole oven-roasted rack, fresh herbs vinaigrette, delicatesse potato. Included in the 7-course weekend lunch menu. *Subject to seasonal changes

Les Desserts

HK$788

Tropezienne, strawberry tart, chocolate and caramel tart, seasonal fruit. Included in the 7-course weekend lunch menu. *Subject to seasonal changes

Library of Flavours

Basque Country Veal Sweetbread

HK$1788

Roasted on the bone, French XO, floral bouquet, chamomile bouillon. Included in the 8-course tasting menu. *Subject to seasonal changes

Roasted Blanc de Blanc Lamb

HK$1788

Grilled maitake, sorrel, uni miso cream. Included in the 7-course tasting menu. *Subject to seasonal changes

Blue Lobster

HK$1788

Poached, mushroom duxelle, kohlrabi veil, clam juice bouillon, cured japanese ikura and saucisson. Included in the 7-course tasting menu. *Subject to seasonal changes

Pertuis Asparagus

HK$1788

Braised with sea water, cured john dory in beef cecina. Included in the 7-course tasting menu. *Subject to seasonal changes

Whelk and fava beans

HK$1788

Spring onions, lemon confit. Included in the 7-course tasting menu. *Subject to seasonal changes

Turbot Foie Gras

HK$1788

Slow cooked turbot and poached Foie Gras wrapped with nori seaweed, white miso paste, lime zest and dashi bouillon. Included in the 7-course tasting menu. *Subject to seasonal changes

Brittany Langoustine

HK$1788

Steamed with vin jaune, green pea, claw bouillon infuse with liquorice. Included in the 7-course tasting menu. *Subject to seasonal changes

Rhubarb

HK$1788

Ganache and sorbet, foam of rhubarb and raspberry. Included in the 7-course tasting menu. *Subject to seasonal changes

Buckwheat

HK$1788

Mousse, chocolate sorbet, caramelised nuts. Included in the 7-course tasting menu. *Subject to seasonal changes

Optional Dishes

Australia Wagyu Beef - Caviar

HK$488

Royal Caviar Club Schrenckii caviar, Roasted beef heart tomato, kombujime beef. optional dish *subject to seasonal changes

Blue Lobster

HK$298

Poached, mushroom duxelle, kohlrabi veil, clam juice bouillon, cured japanese ikura and saucisson. *Subject to seasonal changes

Kagoshima Wagyu Beef-Caviar

HK$688

Charcoal grilled, butter brioche, steamed unagi, royal caviar club, kombujime beef ham, grilled corn foam, espresso coffee foam. *subject to seasonal changes

Caviar and Uni Tart

HK$588

Royal Caviar Club, Hokkaido sea urchin, celeriac cream in buckwheat tart shell, beurre blanc.

Scallop

HK$298

From Hokkaido contisée with black truffle cooked in a crispy beignet. Celery roots purée, shaved hazelnuts, skirt foam.

Écriture

Fine Dining

Lunch

Weekend Brunch

Library of Flavours

Optional Dishes

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