Akita Omasake and New Wednesday Wagyu & Wine Plus, Collector’s Night Every Monday for Wine Aficionados
(6 March 2024, Hong Kong) Innovative French-Japanese restaurant of The Mira, WHISK, introduces even more choices for a fun weeknight for fine dining lovers encouraging discovery of wine and sake together with its creative craft on the table by Rising Star Chef William Lau. The two new menus which can be enjoyed on selected nights only include popular OmaSake with fresh seasonal specials such as Bouchot Mussels Chawanmushi and all-new sake selection from Japan’s snow country, Akita, as well as brand new Wednesday Wagyu & Wine marrying marbled cuts with full-bodied wines of the Old World to mark the midweek. Both menus priced at wallet-friendly HK$1,188 for two guests including a bottle to share are even more fun to enjoy in a larger, even group of friends with more wine or sake choices on the table to compare.
Table bookings for Wednesday Wagyu & Wine and OmaSake dinner are available via Mira e-Shop with service charge waived: www.mira-eshop.com.
WHISK Wednesday Wagyu & Wine
WHISK’s Wednesday Wagyu & Wine might become anyone’s new, perfect excuse to meet over marbled cuts and a bottle of red wine to share but you’d be wrong to think it’s another steakhouse affair.
Starting from just HK$1,188 for two guests with a handsome bottle of wine included, this new 4-course dinner menu crafted with French-Japanese flair features Polmard Beef Tartare with heart-shaped Nori Waffle prepared with Raspberry Koji Shichimi and Miso Cured Egg Yolk, followed by Australian Oxtail Wagyu Ravioli with Air-dried Ham and Smoked Butter Farm, and a tender Wagyu Short Rib in Yakiniku Sauce with Crispy Potato and Kale. The tender beef for the hand-cut tartare comes from a luxuriant Parisian butcher, who rears his own wagyu stock and for extra indulgence, it can even be dashed with a generous serving of Petrossian Royal Ossetra Caviar (supplement applies). Meanwhile, the main course can be upgraded to a meticulously crafted Wagyu Pithivier hiding homemade seaweed, kale and berries, and Agria potato puree (add HK$488).
All creative dishes prepared by Chef William Lau pair wonderfully with a choice of full-bodied red wine bottles from the Old World pre-selected by the sommelier ranging from bold Bordeaux or classic DOCG Chianti included in the menu price to sophisticated Burgundy and temperamental Rioja, at a supplement. There is even a bottle of Chateau Musar from Lebanon’s Bekka Valley to pick.
WHISK’s Wednesday Wagyu & Wine set menu is available from 13 March 2024 at dinner only, from 6:30 p.m. to 10 p.m.
OmaSake Dinner Every Tuesday & Thursday, Introducing Akita Sake Selection
WHISK’s sommeliers continuously search for exciting sake selection to introduce to returning guests and sake enthusiasts. With 6 choices on their shortlisted selection from, Akita Prefecture, a part of Japan’s “Snow Country”, which gets its essence from remarkably pure ice-cold water coming from snow-capped mountains and locally grown Akita Sake Komachi rice, one could consider returning weekly to try all the picks showcasing versatile expressions of Japan’s national pride.
The latest 4-course dinner menu features umami-rich and velvet-smooth cloudy sake Kita Akita Nigori which is aged under the snow and tastes best served hot. It is so good it has received 4 gold awards in the warm sake category at the National Hot Sake Contest (2016 – 2019). Alternative choices include top quality Dewatsuru Hisho-No-Mai Junmai Daijingo (add HK$250) that is fragrant on the nose and elegant on the palate making it a perfect pairing for the pristine French Bouchot Mussels in silky Chawanmushi with Gingko created by Chef William Lau as a gourmet twist on a comforting Japanese staple. The menu concludes with irresistible dessert of Amber Walnut Crème Brûlée or alternative Hot Hojicha Soufflé Tart with Smoked Ice Cream (add HK$188 for 2) which marries French cooking techniques and Japanese flavours in an irresistible way.
Available on every Tuesday and Thursday night only, from 6:30 p.m. till 10 p.m., this experience starting from HK$594 per person (for 2 guests minimum) includes a 4-course dinner set with a bottle of sake to share.
Collectors’ Night: Every Monday
Devoted wine afficionados may also choose to bring their own precious vintages to uncork with friends without the corkage fee (HK$350/bottle) on any Monday and Tuesday night, making it a compelling reason to dine out right after the weekend.
Sophisticated interiors of the restaurant, especially the intimate private rooms, provide an excellent setting for uncorking the latest wine acquisition in a circle of close friends while expert sommelier service guarantees all treasured wines will be enjoyed to the full, along with the French-Japanese creations presented on the tasting menu “Finesse”.
“Finesse”: Ever-evolving Degustation Menu Available Nightly
A showcase of artfully presented French-Japanese craft on the table, WHISK’s ever-evolving dinner menu “Finesse” is a reason to visit on its own. The 10-course menu, also available in a trimmed 6-course version – includes all the must-try dishes from Char-grilled Yaki-lobster with Lobster Meat Swirl, Smoked Seaweed and Lobster Coral Sauce to Barbary Duck with Beetroot, Chocolate and Raspberry Hot Sauce which can be upgraded into signature Pigeon with Black Togarashi Rice and Aged Balsamico (add HK$168).
The latest culinary creations of Chef William Lau include Petrossian Daurenki Caviar with Razor Clam and Eggplant Agebitashi, as well as Choux Under the Bridge, inspired with a popular crab joint in town, as a twist on the typhoon shelter style crab prepared as hot and crispy appetiser filled with local crab meat, preserved Okinawa chili and Japanese spring onion.
Frequently changing with respect of the seasons, WHISK’s degustation menu is available nightly, from 6:30 p.m. to 10 p.m. at HK$980 for 6 courses or HK$1,288 for 10 courses; add HK$480 for 4 glasses of sommelier’s selection, or HK$680 for 6 glasses.
Advance booking is required. Prices are subject to 10% service charge.
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