Check out Oyster & Wine Bar's new spring and summer menu

Sheraton Hong Kong’s Executive Chef Philippe Derrien and Oyster & Wine Bar’s Chef de Cuisine Oscar Chow has marked a seasonal Spring & Summer menu offering a Grand European Cruise.

Guests can delight in various exquisite delicacies over the stunning 180-degree harbour view on the top floor.

Starting with the succulent Maguro Tuna and Avocado Tartar as an entrée with complementary flavours of sweet and sour pumpkin and micro celery; Oyster Cappuccino with Soy Caviar Pearls topped with a touch of molecular cuisine-inspired soy caviar pearls;

Les Escargots is prepared with contemporary touch of baked Portobello mushroom and burgundy snails and herb butter with a light flavour. 

Oyster & Wine Bar's Grand European Cruise Spring Menu is available from now until 31 May 2013. For reservatios, contact 2369 1111, ext 3145.