by Eric Raty
(chef de cuisine - Eric Raty)
(Main course: Pigeon)
Arbor, which channels a haven of trees and the forest, is a tranquil beacon rising above Central that provides a scintillating destination for nature-rich gastronomy, fine wines and the loftiest standards in hospitality. Imagined as the sanctuary for relaxation amidst the fast paced bustle of Hong Kong, Arbor serves as an elevated home away from home for fine dining, business meetings and life’s many celebrations.
Created by Chef de Cuisine Eric Räty, a rising star from Finland’s pristine environment with rich fine dining experience from elite destinations across the world, Arbor’s menu is inspired by nature and a fundamental respect for the changing seasons. Every dish reflects the woods, the forest and the trees through flavour, fragrance, preparation technique or creative presentation. Using a blend of French cooking techniques and premium ingredients sourced mainly from Japan, Arbor’s cuisine is creatively light but developed with sharp, bright flavours that come from rare, exotic ingredients to nourish and excite the palate.
(arbor combined private room)
(arbor main dining room)
Created by world-renowned design firm Yabu Pushelberg, Arbor’s interior themes embrace nature with rustic sophistication and understated elegance. Glenn Pushelberg’s “high-humble” design features a collection of warm, soft textures and botanic tones, while the arched ceilings inspire the perfect visual illustration of the Arbor metaphor. The bar is the perfect spot for drinks, happy hours and social gatherings, while the expansive dining room opens up with high ceilings and sweeping views of Hong Kong’s legendary cityscape. The outdoor terrace offers an unobstructed perch over Central, and a pair of lavish private dining rooms can be combined into one large space for parties of private revellers. Along with artisanal features and handcrafted elements, Arbor’s furniture, which is also designed by Yabu Pushelberg, provides a distinctly unified experience under soft lighting and an ambient glow.
(arbor Wine cellar)
Arbor’s wine cellar is rich with balance between established great vintages from famed producers and bold winemakers that are worthy of exploration. Built by a team of world-class sommeliers together with personal selections by Arbor’s passionate owner, the wine list is diverse and fit for any wine lover from beginner to connoisseur. To house this 1,700-bottle collection, renowned cellar design studio, Sensis, has custom-designed a unique facility with minimalist lines of solid oak, dramatic lighting, climate control systems and custom engineering services, creating a flexible, methodical and elegant storage facility that provides perfect conditions for Arbor’s storied collection. Custom guest storage will also be available upon request, subject to space availability.
THE INNOVATIVE FRENCH CUISINE AT ARBOR REFLECTS THE GREATNESS OF NATURE
The innovative French cuisine at Arbor reflects the greatness of nature and a fundamental respect for the changing seasons, using French gastronomy techniques and premium ingredients which are mainly from Japan to create a unity of the senses.
Amuse: firefly squid from Osaka grilled over charcoal and glazed with Akazu vinegar. Served on taiyouran egg- dashi chawanmushi, pickled kombu and sushi vinegar foam
Tomato: sorbet of oxheart tomatoes served with hokkaido fruit tomatoes, fermented rhubarb, burrata cheese, black pepper, fruity olive oil and shiso flowers. On side "gazpacho" of fermented tomato juice, watermelon and hibiscus
Shima aji: Shima aji fish from ehime served as sashimi with sushi rice, petit pois, horseradish emulsion, wasabi and kabosu citrus
Ragout: orzo pasta glazed with fermented enoki mushroom juice and butter, ragout og onion chutney, chicken liver and heart, pommery mustard and herbs. Garnished with thyme flowers and crispy chicken skin
XO: homemade XO sauce served with roasted hokkaido scallop and poached kabu turnips. On side crispy tempura with langoustine mayonaise and sakura shrimps.
Pigeon: from brittany crusted with okinawa sugar and sichuan peppers served with grilled mushroom puree, girolles and seaweed- truffle condiment.
Beef: grilled wagyu beef A4 tenderloin from Kumamoto with pepper topping, yuzukosho-matcha butter, broccoli, cabbage, pickled daikon, citrus and beef jus with soy reduction and black vinegar.
Apricot: sorbet made of fresh apricots, baba cake soaked with fukuoka white plum liquor, elderflower creme and citrus curd
Soy milk: ice cream made of fresh soy milk served with crisped yuba, candied black soy beans, roasted white chocolate and salted duck egg yolk.
Madeleine: sake lee and lemon
Macarons: filled with blueberry ganache, mixed berry jam and vanilla crème
Chef’s secret to share when cooking this dish: "Recipe is just numbers and words. It's important to bring your soul into the cooking progress and constantly improving it. Also, always find the best available products to make the dish shine."
Address: 25/F, H Queen’s, 80 Queen’s Road Central, Central, Hong Kong
Tel: (852) 3185 8388
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