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2017-12-28
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Adhering to nature and the chef’s hometown, the eight-course menu at The Ocean by Olivier Bellin is designed to take you on a gastronomic dive through the earth and sea of Brittany. Chef Bellin is the first to incorporate authentic Breton buckwheat into contemporary Frenchcuisine. If you were wondering what flavour could define Brittany, look no further, because you would expect to taste this traditional, earthy ingredient throughout the dishes!Here are my picks from the eight-course Breton-insp
Adhering to nature and the chef’s hometown, the eight-course menu at The Ocean by Olivier Bellin is designed to take you on a gastronomic dive through the earth and sea of Brittany. Chef Bellin is the first to incorporate authentic Breton buckwheat into contemporary Frenchcuisine. If you were wondering what flavour could define Brittany, look no further, because you would expect to taste this traditional, earthy ingredient throughout the dishes!
Here are my picks from the eight-course Breton-inspired menu:OCEAN BREEZE - thinly sliced cauliflowers that are grown on the Breton coast, served with creamy parmesan ice-cream, elegantly garnished with squid ink jus and lime. This dish highlights the contrast of temperatures, textures, colours and flavours from the Brittany sea.
SEA ANCHOR – a deeper dive into the ocean: raw Hokkaido scallops and Japanese kabu turnip slices with honey and pollen vinaigrette dressing, which perfectly complemented the creaminess of the scallops. A subtle burst of freshness is guaranteed.
FIRST WAVE - undoubtedly one of my favourite dishes! Brittany langoustine (also commonly known as scampi or Norway lobster) is often described as the new marker in haute cuisine for its succulent texture, and to our expectation, it is perfectly pan-seared to retain its freshness and richness from the sea. With the addition of the earthy buckwheat lace, black pudding and beetroot sauce to give a hint of sweet finish to the dish, it leaves us wonder how this small piece of seafood contains such intensive flavour that lingers in our mouths.
BLUE LAGOON – a photogenic dish yet another highlight of the menu, featuring melt-in-the-mouth Japanese sea urchin in oatmeal foam and toasted buckwheat, which to our surprise is a perfect marriage of the marine and terrestrial flavours.
Blue Lagoon
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Overlooking the breath-taking coastline of Repulse Bay, The Ocean by Olivier Bellin is a truly hidden gem for those who seek a private yet romantic seaside setting with pleasant culinary surprises. Given the portion size is quite generous, this eight-course Degustation Menu is reasonably priced at HKD1,288 per person. There is also a five-course menu available at HK$1,088 per person, and an array of other newly added a la carte items available for light eaters.
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