Menu
The Ultimate Fine-Dining French Food Hong Kong Experience
Discover the fine French cuisine Hong Kong diners deem unforgettable at L’Envol in Wan Chai, where every creation is crafted through classical techniques and modern innovation. Each dish is thoughtfully composed, highlighting seasonal ingredients and meticulous attention to detail, from delicate seafood to refined meats and inventive vegetarian options.
Guided by Culinary Director Olivier Elzer, the offerings transform every meal into a journey of flavor, texture, and elegance, reflecting the restaurant’s commitment to sophistication, precision, and unforgettable dining experiences in Hong Kong.
L’Heure du Déjeuner (Available for Lunch)
APPETIZERS
Bonito tartare with yuzu
À la carte HKD 488
À la carte HKD 488
Gamberoni prawns with fennel & caviar
(Supplement HKD 288)
À la carte HKD 688
MAINS
Line-caught catch of the day
À la carte HKD 888
Joselito Iberico pork with baby carrots
À la carte HKD 1,188
Charcoal-grilled Wagyu, violet baby artichoke & gnocchi
(Supplement HKD 388)
À la carte HKD 1,288
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Whole roasted yellow chicken,
with preserved truffle sauce (For sharing)
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DESSERTS
73% Jamaïcain cocoa, Gianduja whipped ganache & orange sablé
À la carte HKD 288
Chasselas grape, fresh aloe & umeshu ganache
À la carte HKD 288
Caviar Chronicles (Available for Lunch and Dinner)
- 4 Courses HKD 1,988
- Champagne Experience 4 glasses HKD 1,888
- Same menu for whole table
- All prices are subject to 10% service charge
- Available for lunch and dinner daily:
Lunch: from 12:00 PM to 2:30 PM daily (last order at 2:00 PM)
Dinner: from 6:30 PM to 11:59 PM daily (last order at 9:15 PM)
Cured yellow tail with pistachio oil & baby turnip condiment
Pierre Gimonnet, Oger Grand Cru NV
Roasted carabinero with bergamot & plankton sauce
Fleury, Coteaux Champenois Blanc 2020
Steamed grouper, tarragon & braised salsify with sturgeon bone marrow
Françoise Bedel, "Entre Ciel & Terre" NV
Champagne & caviar ice emulsion, fennel poached with vanilla
Vilmart & Cie, Ratafia Champenois NV
Les Heritages (Available for Dinner)
- 5 Courses HKD 2,088
- Wine Experience 5 Glasses HKD 1,688
- Same menu for whole table
- All prices are subject to 10% service charge
- Available for dinner from 6:30 PM to 11:59 PM daily (last order at 9:15 PM)
Brittany razor clams “à la marinière” & “No.2 Superior Osciètre” in two ways
Pascal Agrapart, “Terroirs” Grand Cru NV
Grilled ombrine in a fig leaf with coco de paimpol beans
Simon Colin, Chassagne-Montrachet 1er Morgeot Les Brussonnes Rouge 2023
Grilled pigeon from Pornic, broccolini & wild strawberry
Paul Jaboulet Aîné, Hermitage "La Maison Bleue" 2015 Jeroboam
Charcoal-grilled Wagyu, violet baby artichoke & gnocchi
(Supplement HKD 388)
Château Pichon Longueville Comtesse de Lalande, Pauillac Grand Cru Classé 2008 Double Magnum
Our pastry chef’s surprise delicacy
Eric Bordelet, Normandy “Poiré Authentique” NV
Vanilla rice pudding, tea sorbet, espuma & fresh pomelo
Pierre Deville, Ratafia Champenois 2019
Matcha chocolate soufflé, roasted pear & yogurt ice-cream
Henri Giraud, Ratafia Champenois Solera 1990-2016
Les Heritages (Available for Lunch and Dinner)
- 7 Courses HKD 2,988
- Wine Experience 7 Glasses HKD 2,288
- Same menu for whole table
- All prices are subject to 10% service charge
- Available for lunch and dinner daily:
Lunch: from 12:00 PM to 2:30 PM daily (last order at 2:00 PM)
Dinner: from 6:30 PM to 11:59 PM daily (last order at 9:15 PM)
Brittany razor clams “à la marinière” & “No.2 Superior Osciètre” in two ways
Pascal Agrapart, “Terroirs” Grand Cru NV
Hokkaido sea urchin, gamberoni prawn & crunchy fennel
Vincent Gaudry, Sancerre "Constellation du Scorpion" 2023
Blue lobster with girolle mushroom & consommé
Marie-Thérèse Chappaz, Valais "Fendant Coteaux de Plamont" 2023
Grilled ombrine in a fig leaf with coco de paimpol beans
Simon Colin, Chassagne-Montrachet 1er Morgeot Les Brussonnes Rouge 2023
Grilled pigeon from Pornic, broccolini & wild strawberry
Paul Jaboulet Aîné, Hermitage "La Maison Bleue" 2015 Jeroboam
Charcoal-grilled Wagyu, violet baby artichoke & gnocchi
(Supplement HKD 388)
Château Pichon Longueville Comtesse de Lalande, Pauillac Grand Cru Classé 2008 Double Magnum
Our pastry chef’s surprise delicacy
Eric Bordelet, Normandy "Poiré Authentique" NV
Vanilla rice pudding, tea sorbet, espuma & fresh pomelo
Pierre Deville, Ratafia Champenois 2019
Matcha chocolate soufflé, roasted pear & yogurt ice-cream
Henri Giraud, Ratafia Champenois Solera 1990-2016
À La Carte (Available for Lunch and Dinner)
- All prices are in Hong Kong dollars (HKD) and subject to 10% service charge
- Available for lunch and dinner daily:
Lunch: from 12:00 PM to 2:30 PM (last order at 2:00 PM)
Dinner: from 6:30 PM to 11:59 PM (last order at 9:15 PM)
LES ENTREES
Brittany razor clams “à la marinière” & “No.2 Superior Osciètre” in two ways
crunchy fennel
French sweet onion tart served with nutmeg cream
Roasted carabinero with bergamot & plankton sauce
LES PLATS PRINCIPAL
Grilled ombrine in a fig leaf with coco de paimpol beans
Grilled pigeon from Pornic with broccolini & wild strawberry
Charcoal-grilled Wagyu, violet baby artichoke & gnocchi
LES DESSERT
Matcha chocolate soufflé with roasted pear & yogurt ice-cream
Rhubarb, rosé wine & yougurt