Just over a year since my last Petrus visit . Very happy to return to revisit @uweo ‘s protein driven European cooking with Japanese influences .

The opening dish is a bright start , perhaps a distant relative of a caprese salad , here Fukuoka cherry tomatoes are paired with burrata and pesto . Clean and vibrant .

Foie gras from Georges Bruck is shaped into a log and coated in freeze dried rhubarb and infused with a raspberry gel . Somehow the fruit notes don’t really shine and the dish is a little one note .

A veloute of white asparagus is next , however with it comes and abundance of textures , have never had chawanmushi within a veloute before but it’s a fun wrinkle , also hiding in the depths are small Japanese oysters and hazelnuts . Every bite and texture is different .

Blue lobster is lightly char grilled and skewered alternating with daikon . A deep crustacean sauce and puffed rice round out the plate .

My favourite dish of the night was a seafood fricasse , it featured Scottish scallops deftly cooked with seaweed butter , some lobes of uni , a ribbon of seaweed pasta and a terrific shellfish sauce . This showed great harmony .

Sea bass was next , with a textbook champagne and caviar sauce and tempura of asparagus . Honestly the asparagus stole the show here , juicy and crispy .

Adored the texture of olive fed Kagawa Wagyu , it yielded completely to the knife but wasn’t overladen with fat , Yunnan morel stuffed with beef cheek was a great accompaniment.

Longan souffle was nice and floral , it was served with lychee sorbet , a generous dollop of cream and sugared rice puffs for texture . Bright finish .

Always nice to head to the 56th floor and experience Petrus , the cooking is rock solid , the wine options are 🤯and the service terrific . It’s a HK dining mainstay for a reason . Less