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2017-04-07
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Chesa, a Swiss restaurant in Peninsula Hotel offers a special early bird dinner. HKD320 for 2 courses and HKD440 for 3 courses. That certainly draw our attention to give it a try as we heard of this high end restaurent before but never really eager to try due to its relatively high charging price. Restaurant is located at 1st floor of Peninsula Hotel. The decoration is definitley European style with candle light setting that in a way quite romantic. Early bird dinner theme is based on the C
Restaurant is located at 1st floor of Peninsula Hotel. The decoration is definitley European style with candle light setting that in a way quite romantic. Early bird dinner theme is based on the Canton Fribourg region of western Switzerland.
The salard and snail appetizer are both quite refreshing. I believe the salad is a better choice as it has a unique taste of Swiss Gruyere cheese mixed with potato, bacon, pork sauage and herbs. The snail in mushroom is a bit ordinary in my opinion.
For the main dish, we both picked the beef mignon in onion sauce. The beef is quite tendered with good flavor but also a bit ordinary. It didnt leave us any overwhelming impression. It is good but not spectacular.
For dessert, the meringue with raspberry, raspberry sorbet and cream. It is really good. The best among the 3 courses. The presentation is wonderfull with right amount of sweetness and sourness. It is very refreshing and marks a wonderfull ending towards the meal. (Bread, Coffee / tea and peti four is included)
Overall, we thought the experience is quite pleasant. With decent food quality and exceptional atmosphere. I would prefer the service to be better by introducing the theme of courses as there arent really many Swiss restaurants in HK and most of the ordinary customer will not be familiar with it. There is frankly speaking lack of such attribute. This is also part of the separation between a really high end fine dinning vs above average restaurant.
Still for the early bird deal, I would recommend to give it a try.
Peti FOUR
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Meringue with raspberry, raspberry sorbet and cream.
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Beef mignon
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Swiss Gruyere cheese mixed with potato, bacon, pork sauage and herbs.
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Snail with mushroom
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Bread
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