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🎨Buzzy Creativity at CulinArt 1862🖌️CulinArt 1862 in Causeway Bay offers an engaging, flavour-forward journey. The fun starts immediately with the “DOWN TO BEE'S KNEES" cocktail – bartender guides you through mixing the delightful Florist Honey Gin Liqueur, Italicus, and homemade Chamomile Syrup, resulting in a uniquely floral, sweet, and refreshing aperitif. The amuse bouche and warm homemade bread paired with umami-rich seaweed butter are simple perfection. For starter, the Fresh Mussels shine
CulinArt 1862 in Causeway Bay offers an engaging, flavour-forward journey. The fun starts immediately with the “DOWN TO BEE'S KNEES" cocktail – bartender guides you through mixing the delightful Florist Honey Gin Liqueur, Italicus, and homemade Chamomile Syrup, resulting in a uniquely floral, sweet, and refreshing aperitif.
The amuse bouche and warm homemade bread paired with umami-rich seaweed butter are simple perfection.
For starter, the Fresh Mussels shine, bathed in a luxurious potato butter sauce with meltingly tender confit fennel – a masterclass in rich, balanced flavours.
Mains present a tough choice. The Bresse Pigeon 'Excellence MIERAL' is a luxurious, gamey delight, beautifully complemented by earthy beetroot and aromatic cardamom. Alternatively, the impeccably fresh Seabass with seasonal vegetables offers clean, satisfying simplicity.
The finale, the Dessert Indulgence 'Picasso', lives up to its name – an interactive experience where you design your own sweet masterpiece, a playful and indulgent end.
Priced at HK$488 (2-course) or $688 (3-course), CulinArt 1862 delivers creativity, quality ingredients, and memorable moments, from the bespoke cocktail to the artistic dessert. Highly recommended for a vibrant, flavour-packed evening.
张贴
