Our Menu
Prestige Menu
Take-off on a breakaway all around caviar
- 8 Courses HKD 3,888
- Wine Experience 7 Glasses HKD 3,088
- Same menu for the whole table
- Last Order at 2:00PM and 10:00PM
LE CAVIAR OCIETRE PERSEUS NO.2
Gamberoni prawn tartare & crunchy fennel, “No.2 Superior Osciètre”
LA MAISON NORDIQUE CAVIAR DE SOLOGNE OSCIÈTRE
Hand dived Hokkaido scallops with haddock emulsion, seaweed butter & pressed caviar toast
LE CAVIAR ROYAL OCIETRE PERSEUS NO.5
Blue lobster with brandy "blanc manger", “No.5 Royal Osciètre”
LE CAVIAR PERSEUS NO.7 AMUR BELUGA 3 MOIS AFFINÉ
Loctudy langoustine, kombu, Alsacian mozzarella & hazelnut
LE CAVIAR PERSEUS NO.7 AMUR BELUGA 6 MOIS AFFINÉ
Hokkaido skate cheek & Paimpol coco beans
PETROSSIAN TSAR IMPÉRIAL ALVERTA CAVIAR
Camembert di buffala “parfait”
A DOUCEUR SURPRISE
Our pastry chef's surprise delicacy
LA FRAISE GARIGUETTE
Gariguette Strawberries, yogurt, lemon & thyme sorbet
Signature Menu 6 & 8 Courses
Take-off on a breakaway with an exquisite menu
- 6 Courses HKD 2,288
- Wine Experience 5 Glasses HKD 1,688
- 8 Courses HKD 2,888
- Wine Experience 7 Glasses HKD 1,888
- Last Order at 2:00PM and 10:00PM
● LE CAVIAR OCIETRE PERSEUS NO.2 ●
Brittany razor clams “à la marinière”, “No.2 Superior Osciètre”
L’OURSIN D’HOKKAIDO
Hokkaido sea urchin, gamberoni prawn & crunchy fennel
● LE CAVIAR PERSEUS NO.7 AMUR BELUGA 6 MOIS AFFINÉ ●
Grilled red prawns “Carabineros”, “bavarois onctueuse” & caviar
OMBRINE DE MÉDITERRANÉE
Line-caught ombrine cooked on the bone & spices from Tel Aviv
● LE PORC IBÉRIQUE ●
● LES FROMAGES DE NOTRE CELLIER ●
● FIGUES DE SOLLIES ●
Poached Sollies fig, fig leaf cream & sorbet
● SOLEIL A NICE ●
● PIEDMONT HAZELNUT ●
Hazelnut soufflé
praliné & ice-cream (Select one of the two dessert options)
praliné & ice-cream
Élégance Lunch Menu
Set Lunch Menu
- 3 Courses HKD 788
- 4 Courses HKD 988
- Wine Experience 3 glasses HKD 488; 4 glasses HKD 688
- Last order at 2:00PM
STARTERS
Hokkaido shima aji, bell pepper & celtuce “Mille-feuille”
“Royale” of Hokkaido sea urchin, toasted brioche & fennel
Chestnut velouté, horseradish & sage ice-cream
THE MAIN COURSE
(Only one main course per person)
Grilled Brittany ocotpus, spiced aioli condiment & coconut
Saddle & shoulder of lamb from Auvergne with topinambour
Charolais hanger steak, girolles mushrooms & daikon condiment
SWEET DELICACIES
“Piedmont Hazelnut”
Hazelnut soufflé, praliné & ice-cream
(15 min cooking preparation)
(15 min cooking preparation)
“Figues de Sollies”
Poached Sollies fig, fig leaf cream & sorbet
LES ICONIQUES
Iconic L’Envol dishes which can replace a course on the Élégance menu
LE CAVIAR OCIETRE PERSEUS NO.2
-
$ 380
Brittany razor clams “à la marinière”, “No.2 Superior Osciètre”
L’OURSIN D’HOKKAIDO
-
$ 680
Hokkaido sea urchin, gamberoni prawn & crunchy fennel
LE CAVIAR PERSEUS NO.7 AMUR BELUGA AFFINÉ 6 MOIS
-
$ 480
Grilled red prawns “Carabineros”,
“bavaroise onctueuse” & caviar
“bavaroise onctueuse” & caviar
● LA VOLAILLE RÔTIE AUX AROMATES ●
-
$ 680
Roasted whole yellow chicken, caramelised onions, Potato “Déclinaison“
(To share for two persons ● 50 min cooking preparation)
(To share for two persons ● 50 min cooking preparation)
● LE PORC IBÉRIQUE ●
-
$ 280
Roasted Iberico pork pluma,
black garlic & watercress
black garlic & watercress
LES FROMAGES DE NOTRE CELLIER
-
$ 280
L’Envol cheese cellar selection
LA CABOSSE DUARTA
-
$ 200
Chocolate from Dominican Republic
Lemongrass essence, dark chocolate & mucilage sorbet
Lemongrass essence, dark chocolate & mucilage sorbet
Introduction Dinner Menu
An introduction to L'Envol's cuisine
- 4 Courses HKD 1,688
- Wine Experience 4 Glasses HKD 1,088
- Available on Sunday to Thursday
- Last order at 10:00PM
LE BŒUF CHAROLAIS
Charolais beef tartare & carpaccio, black truffle & bottarga
OMBRINE DE MÉDITERRANÉE
Line-caught ombrine cooked on the bone & spices from Tel
LE PORC IBÉRIQUE
Roasted Iberico pork pluma, corn purée & caramelized pop-corn
LE CHASSELAS DE FONTAINEBLEAU
Chasselas grape, lemon caviar & green tea sorbet
Wine By The Glass
Champagne
Chartogne-Taillet, "Sainte Anne" NV
-
$ 250
Pertois-Lebrun, "L'Extravertie" Grand Cru NV
-
$ 290
Benoît Déhu, "La Rue des Noyers" 2016
-
$ 380
Duval-Leroy, "Rosé Prestige" 1er Cru NV
-
$ 350
White Wine
Tement, Südsteiermark Kitzeck-Sausal "Schiefergestein" 2019
-
$ 180
Domaine les Aricoques, Roussette de Savoie "Pan" 2020
-
$ 190
David Reynaud, IGP Collines Rhodaniennes "Les Monestiers" 2021
-
$ 200
Pierre Menard, Anjou "La Varenne de Chanzé" 2020
-
$ 230
Domaine de Souch, Jurançon "Cuvée Domaine" 2017
-
$ 250
Bachelet-Monnot, Bourgogne Côte d'Or 2020
-
$ 250
Génot-Boulanger, Puligny-Montrachet "Les Nosroyes" 2020
-
$ 390
Red Wine
Clos de L'Ours, Côtes de Provence "Le Chemin" 2020
-
$ 180
Clos du Jaugueyron, Haut-Medoc 2019
-
$ 200
Guillot-Broux, Macon-Cruzille "Beaumont" 2017
-
$ 280
Audeant, Willamette Valley 2018
-
$ 350
Domaine Henri Gouges, Nuits-Saint-Georges 2019
-
$ 480
Roc de Cambes, Côtes de Bourg 2012
-
$ 580
Sweet & Fortified Wine
Zilliken, "Saarburger Rausch" Spätlese 2019
-
$ 220
Vilmart & Cie, Ratafia NV
-
$ 250
Château Rieussec, Sauternes 2009
-
$ 330
Grahams, Port "Tawny" 30 Years Old
-
$ 290
Marie-Thérèse Chappaz, Grain Noble 2019
-
$ 480
Carafe Selection
Pierre Menard, Anjou "La Varenne de Chanze" 2020
-
$ 690
Domaine de Souch, Jurançon "Cuvée Domaine" 2017
-
$ 750
Bachelet-Monnot, Bourgogne Côte d'Or 2020
-
$ 750
Génot-Boulanger, Puligny-Montrachet "Les Nosroyes" 2020
-
$ 1,180
Clos du Jaugueyron, Haut-Medoc 2019
-
$ 600
Audeant, Willamette Valley 2018
-
$ 1,050
Domaine Henri Gouges, Nuits-Saint-Georges 2019
-
$ 1,450
Roc de Cambes, Côtes de Bourg 2012
-
$ 1,740