I don’t tend to visit restaurants in their opening 12 months . Like fine wine , restaurants need time to find their peak.
So despite the all star team that @maurocolagreco assembled for his first HK restaurant, it had taken a little while for things to gel , but now that they have , @plaisancehk is certainly in it’s “drinking window “.

The ocean themed dinner menu has one particular nod to Mirazur . Salt baked beetroot with cream and caviar is a subtle and well executed signature dish . The texture of the beetroot is the star , with terrific depth of subtly salty abs earthy flavour . This was a faithful representation of the dish served in Menton.

Elevated crab “dip” kicks off the menu , Brittany brown crab and celeriac play well off one another and pops of finger lime bring the acidity .

A radish rose is layered with chutoro . The radish is fresh and subtle , tuna brings the umami and the dish is tied together with a beautiful tomato dashi that makes everything sing .

Blue lobster ravioli is paired with a duo of lobster jus , one light and one heavily reduced , very much enjoyed the wine match of the reduced bisque and radikon .

Tachiuo from Shizuoka is delicately handled on the char grill with a sudaichi beurre Blanc , honestly white fish and beurre Blanc is pretty much can’t miss for me these days .

A terrific Wagyu dish ended the savoury portion . A generous cut of Sendai Wagyu which has a little less marble than some of the famous Wagyu purveyors, however this was still remarkably tender and had a great mouthfeel . Alongside was a beef jus fortified with konbu and oysters , a light watercress espuma and a stir fry of maitake and taro . A very well thought out dish .

Dessert was a citrus based textural dish that is certainly a crowd pleaser.

A lovely night punctuated with great service from the @laisundining team . Less