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 Appetizers & Soup  | |||
| Chef’s Selection of Freshly Shucked French Oysters | Here | ||
| 廚師精選法國新鮮生蠔 | |||
 Herring, Apple, Gherkin, Beetroot & Potato Salad with Dijon Mustard Dressing | $102 | ||
| 鯡魚、蘋果、酸瓜、紅菜頭及馬鈴薯沙律配法式芥末醬 | |||
| Gratinated Scallop with Endive and Caviar Hollandaise | $140 | ||
| 苦白菜及魚子蛋黃醬焗帶子 | |||
| Duck Leg Rillette Salad with a slice of Duck Liver Mousse and Toasted Brioche | $106 | ||
| 鴨腿沙律配鴨肝慕斯伴烤法式麵包 | |||
 Soft Poached Egg, Artichoke, Celeriac, Frisée & Truffle Salad with Cayenne Mayonnaise | $118 | ||
| 水煮蛋、雅支竹、芹菜頭、苦白菜及黑松露沙律配紅椒蛋黃醬 | |||
| Velouté of Rutabaga with Brunoise of Vegetables and Lentil | $52 | ||
| 蕪菁甘藍濃湯配雜菜粒及扁豆 | |||
| Main Courses | |||
| Seared Sea Bass with Vegetable Risotto and Chablis Cep Jus | $220 | ||
| 鱸魚配雜菜飯配香菌汁 | |||
 Roasted Barbary Duck Breast with Confit Cherry Tomatoes Kenya Beans in Prosciutto Wrap, Truffled Duchess Potatoes and Albufera Sauce | $180 | ||
| 烤鴨胸配油封車厘茄配煙豬片青豆卷、公爵薯蓉及鵝肝汁 | |||
| Lamb Loin Wellington with Charred Lamb Chop served with Confit Shallot, Baby Vegetables, Lyonnaise Potatoes and Thyme Jus | $265 | ||
| 威靈頓羊扒及烤羊架配百里香汁伴油封乾蔥、鮮嫩蔬菜及法式馬鈴薯片 | |||
| Beef Tenderloin 400gm (for two, served in Dining Room only) served with Daily Vegetables and New Potatoes, Sauce Valois | $580 | ||
| 牛里脊肉伴時蔬、新馬鈴薯及牛肉汁(兩位用，僅在 Dining Room 供應) | |||
| Bouillabaisse – Seafood simmered in Pernod, dill & saffron broth | $218 | ||
| 馬賽海鮮湯 –茴香酒、刁草及番紅花煨海鮮 | |||
 French Vegetable Stew of Fennel, Zucchini, Artichoke, Butternut SquashShallot, Lentil and Chanterelles in Vegetable Broth | $128 | ||
| 法式燉雜菜 –蔬菜湯燉茴香、洋青瓜、雅支竹、飛碟瓜、乾蔥、扁豆及雞油菌 | |||
| Desserts | |||
| Earl Grey Chocolate Gateau | $65 | ||
| 伯爵朱古力蛋糕 | |||
| Fresh Mixed Berry Meringue with Crème Anglaise | $58 | ||
| 鮮雜莓蛋白球伴香草蛋奶醬 | |||
| Crêpes Suzette (for two, served in Dining Room only) | $148 | ||
| 橙酒煮班戟(兩位用，僅在 Dining Room 供應) | |||
| Fine Selection of French Cheese: Brie de Meaux and Brillat Savarin AOC | $138 | ||
| 精選芝士拼盤: 莫城布里芝士及布里亞薩瓦蘭芝士 | |||
| – Lacto-ovo Vegetarian 蛋奶素菜 – Vegan 齋菜 – Contains Alcohol 含酒精菜式 *If you have any food allergies or intolerance please inform us 如對任何食物敏感請提前通知服務同事 | |||
| While stocks last. Menu items are subject to change without prior notice This menu is not available for private functions Prevent waste: take your leftovers home ($5 packaging fee) Please reserve with the FCC restaurant at (tel) 2523 7734 (fax) 2868 4092 or (email) restaurant@fcchk.org | |||
| |||
| Gillardeau No.1 | 3pcs | ||
| 法國吉拉得生蠔 No.1 | $195 | ||
| White Pearl Oyster | 3pcs | ||
| 法國白珍珠蠔 | $181 | ||
| Fine de Claire | 3pcs | ||
| 法國芬大奇生蠔 | $175 | ||
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| Photo for reference only 圖片只供參考用途 *If you have any food allergies or intolerance please inform us 如對任何食物敏感請提前通知服務同事 | |||
| While stocks last. Menu items are subject to change without prior notice This menu is not available for private functions Prevent waste: take your leftovers home ($5 packaging fee) Please reserve with the FCC restaurant at (tel) 2523 7734 (fax) 2868 4092 or (email) restaurant@fcchk.org | |||
The Human Rights Press Awards are run by the FCC, Amnesty International Hong Kong, and the Hong Kong Journalists Association. The 23rd annual awards will be held on May 16, 2019, in a ceremony at the FCC. See last year’s winners.
