2016 Winter Solstice Dinner
Date: 19 Dec 2016 — 21 Dec 2016 | Venue:
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大江南北六小碟
蜜汁叉燒、台式牛蹍、麻香海蜇、涼拌木耳百合、素菜春卷及鮑魚雞粒酥
Chinese Combination Platter
Honey-glazed Char Siu, Taiwan-style Beef Shanks
Jellyfish with Sesame Oil, Vegetable Spring Rolls
Marinated Lily Bulbs, Fungus, Chicken & Abalone Puffs |
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京式片皮鴨 (半隻五位用)
Peking Duck (half for 5 persons) |
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西蘭花露筍炒帶子
Sautéed Scallops with Broccoli and Asparagus |
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羊肚菌花菇燉菜膽肘子
Double-boiled Mushrooms, Morels, Pork Shanks
and Vegetables in Broth |
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炒鴨鬆生菜包
Stir-fried Minced Duck wrapped in Lettuce |
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清蒸海斑
Steamed Deep-Sea Garoupa |
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招牌鹽焗雞 (半隻五位用)
FCC Chinese Salt-baked Chicken (half for 5 persons) |
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松茸上湯浸荳苗
Simmered Matsutake and Pea Sprouts in Supreme Broth |
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鮑汁章魚雞粒炒絲苗
Fried Rice with Chicken and Cuttlefish |
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杏仁茶配芝麻湯丸
Creamy Almond with Sesame Dumplings |
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精美果碟
Fresh Fruit Platter |
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5位用:每席港幣$2,728
HK$2,728 for 5 persons |
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10位用:每席港幣$5,388
HK$$5,388 for 10 persons |
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奉送 Cornerstone 紅酒或白酒兩枝
Includes 2 bottles of Cornerstone Red or White Wine |
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Please reserve with the FCC restaurant at (tel) 2523 7734
(fax) 2868 4092 or (email) [email protected] |
Bookings should be confirmed 3 working days prior to the event
Cancellations within 24 hours are charged 30% of the Menu Price.
Prevent waste: take your leftovers home ($5 packaging fee) |
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極品燒鵝 (半隻五位用)
Premium Crispy Roast Goose (half for 5 persons) |
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籠仔花雕蒸海蝦
Steamed Shrimps with Hua Diao Rice Liquor in Bamboo Basket |
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珊瑚海皇羹
Seafood Broth with Tofu, Egg White and Fungus |
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X.O.醬蜜豆帶子花枝
Sautéed Honey Beans with Scallops and Cuttlefish in X.O. Sauce |
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金絲百花方磚
Deep-fried Squid & Prawn Dumplings in Filo Pastry |
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清蒸沙巴躉
Steamed Fresh Garoupa |
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招牌炸子雞 (半隻五位用)
FCC Crispy-fried Chicken (half for 5 persons) |
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明目杞子上湯浸娃娃菜
Poached Baby Cabbage with Wolfberries in Bouillon |
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珍菌鮮菇炆伊麵
Braised E-fu Noodles with Mixed Mushrooms |
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湯圓紅豆沙
Sweetened Red Bean Cream with Dumplings |
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精美果碟
Fresh Fruit Platter |
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5位用:每席港幣$2,288
HK$2,288 for 5 persons |
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10位用:每席港幣$4,488
HK$$4,488 for 10 persons |
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奉送 Cornerstone 紅酒或白酒兩枝
Includes 2 bottles of Cornerstone Red or White Wine |
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Please reserve with the FCC restaurant at (tel) 2523 7734
(fax) 2868 4092 or (email) [email protected] |
Bookings should be confirmed 3 working days prior to the event
Cancellations within 24 hours are charged 30% of the Menu Price.
Prevent waste: take your leftovers home ($5 packaging fee) |
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