Mandarin Oriental’s Amber hosts Four Hands Dinner with Sepia’s award-winning Chef Martin Benn
The Landmark Mandarin Oriental, and Hong Kong’s Michelin-starred Culinary Director, chef Richard Ekkebus have announced that the hotel’s next exclusive Four Hands Dinner will feature a creative gastronomic collaboration with the multiple award-winning chef Martin Benn, Founder of Sydney dining destination, Sepia.
Martin Benn brings his re-interpretation of contemporary Australian cuisine drawing on his experience working with some of the greatest chefs in the world.
The exclusive two-night only collaborative dinner will be held on 20 and 21 March 2017 with the two chefs joining forces to create an unforgettable culinary experience that starts with a 4- hors d’oeuvres ‘snackings’ course featuring Amber’s Black winter truffle dashi with a wild mushroom and black winter truffle puff and Sepia’s Saikou salmon belly with smoked roe, sudachi and chrysanthemum.
The 10-course menu that follows features Amber’s newly created Brittany diver scallop seared with lime and ‘umami’ sabayon, served with crispy ‘Camargue’ red rice, dried seafood and salicornia.
Sepia’s mouthwatering specialties include Western Australian marron cooked over charcoal and dressed with a yuzu and shellfish emulsion, lemon aspen, and a dusting of shell powder.
The Four Hands menu (HK$3,688 per person) includes a signed copy of Sepia: The Cuisine of Martin Benn (published by Murdoch Books in Australia and released globally in 2015), and is also available as a wine pairing tasting menu (add HK$2,088 per person) with dishes enhanced by a selection of ten wines by our head wine sommelier John Chan (please note: prices are subject to 10% service charge and no corkage will be permitted at this special culinary event).