Diner’s Diary | A first taste of new Petrus menus as Shangri-La hotel fine-dining restaurant moves with the times
- Appetisers that are theatrical and almost too pretty to eat, nose-to-tail cooking – German chef Uwe Opocensky has put his stamp on Petrus in Admiralty
- Coming soon is a tasting menu, vegetarian menu and collaborations with guest chefs. The restaurant’s dated decor is also in line for a makeover
The decor is still decades old – for now – at Petrus, but the menu has gone from multi-page to minimalist at the Island Shangri-la hotel’s 56th floor fine-dining restaurant under new executive chef Uwe Opocensky.
A single sheet is enough to contain its new lunchtime menu, for example. There are four appetisers (two cold, two warm), two meat and two seafood options for main course, and two desserts.
“I am bringing my style of cooking to the table, as well as service, so it’s like my old restaurant to a certain extent,” Opocensky says. “With a bigger kitchen team, the dishes can be more elaborate and allow for more chef and customer interaction, to create a bit of theatre table-side.”
As at Restaurant Uwe, he and his team use foraged ingredients and locally grown organic produce from farms in the New Territories, as well as imported ones such as venison from an organic farm in the UK.