A Lux has amped up its elevated southern European dining offerings, presenting a grand choice of new lunch, dinner and weekend brunch menus showcasing seasonal ingredients and sunny sophistication. Overlooking the atmospheric gas lamps on the Duddell Street steps in Central, the serene restaurant is the ideal location for Mediterranean-inspired gastronomy – light and bright by day, and invitingly lit by night.
Acclaimed for his homemade pasta and modern interpretations of European classics, Executive Chef Kwan Wai-chung presides over sumptuous tasting menus at lunch and dinner with optional wine-pairing, as well as splendid multi-course set menus and a spectacular weekend brunch. Each is masterfully curated and artfully presented in “Mediterranean Classico” style. Private rooms and flexible private-dining arrangements in the plush, gold-accented main dining area make A Lux an assured choice for night or daytime entertaining and family celebrations.
“As we step into the midsummer season, we look far and wide in southern Europe and beyond to bring our diners the harvest of sun-kissed lands and bounty of crystal-clear waters,” says Chef Chung. “Our ‘Mediterranean Classico’ sojourn reaps more choice and depth of flavours, realised in exciting new dishes that will become firm house favourites. By presenting these 5 wonderful menus, we ensure exceptional variety for all palates and occasions.”
Indulgent Summer Sensations at Dinner
Studded with new creations, A Lux Le Dîner is a 5-course Mediterranean-led feast spanning appetiser, soup, pasta, main and dessert or cheese. This tasting menu is priced from HK$828 per person and served nightly. Its impactful opening act, Steak Tartare, Italian Egg, Avocado, is grounded on brilliant red and marbled beef from Boucheries Nivernaises, a family of craftsmen-butchers who supply the French president. Those preferring Jamon Iberico can opt for Burrata, Spanish Ham, Fig (add HK$78) featuring homemade caramelised fig. Snapper Roulade, Seaweed, Yuzu (add HK$78) and Blue Lobster Carpaccio (add HK$128) are enticing seafood alternatives.
The soup course sees a lovingly crafted new delight, Classic Onion Soup, Gruyere Toast, with the broth base of stewed beef bone and vegetable simmered for a whole day before fried onions are added, or Lobster Bisque, a cherished house signature now presented with Tortellini (add HK$68). A new handmade pasta concoction, Fettuccine, Mushroom, Truffle, is richly satisfying. Alternatively, there is Linguine, Manila Clams, Sakura Ebi (add HK$78) starring sweet Shizuoka shrimp, the house-made spaghetti speciality of Carabineros Prawn Spaghetti (add HK$108), or Risotto, Duck Leg Confit (add HK$68).
A quartet of main choices begins with Sea Bass, Lobster Ragout, Pesto, a seafood double act hailing from Italy and Boston respectively. Spanish Pork Terrine, Quince, Balsamic (add HK$88) is another new culinary creation – the pork is slow-cooked overnight and deboned to make the terrine, which is then topped by the crispy skin. Beef lovers can plump for USDA Rib Eye Cap, Shallot Jus (add HK$88) or the majestic house signature of Grilled Australian M8 Wagyu Beef (add HK$368).
Gourmands seeking even further indulgence will not be disappointed by the 7-course Mediterranean-led gastronomy of the Menu du Chef (HK$1,788 per person, pre-ordering required), nor wine cognoscenti by the sommelier selections for pairing (add HK$980 for 4 glasses; HK$1,280 for 7 glasses). The chef’s selection of dishes begins with amuse bouche and concludes with dessert or cheese platter, petit fours and coffee or tea.
Chef Chung regales with 5 new savoury creations. Balik Style Salmon, Cauliflower, Kristal Caviar highlights two of the finest, purest delicacies of the deep. Dotted by superior sturgeon roe on a beautifully decorated plate is balik salmon, a speciality of Imperial Russia where “the best piece of fish” was enjoyed unadulterated, simply smoked with a little salt and sugar. The freshness of sea and land is also captured in Scallop, Herb Butter, Potato.
A parade of prime poultry and meat follows, each an expression of superb produce, expert cooking techniques and inventive pairing, layering and plating. Foie Gras, Quail Roulade, Lentil Bean; Beef Cheek Ravioli, Summer Truffle; and Spanish Suckling Pig Terrine lead to the chef’s superlative Grilled Australian M8 Wagyu Beef.
Lavish Summer Comfort Food at Lunch
A Lux’s Central location and elegant interiors are ideal for lunchtime entertaining, whether hosting clients, visitors or convivial catch-ups with friends. Available from 12 noon to 3 p.m. Monday to Friday (except public holidays), the new Le Déjeuner (priced from HK$468 per person including coffee or tea) comprises 4 courses of tantalising takes on southern European comfort food. Each dish embraces Mediterranean warmth and charm.
Of the selection of starters to choose from, Greek Salad, Chicken Breast is bright and tangy, while Mexican Chicken Stew is an appealing alternative from another hot holiday destination. Parma Ham, Italian Melon, Truffle Honey (add HK$58) and Prawn, Avocado-corn Salad (add HK$68) – other light new appetisers – offer seaside spirit, while Japan-sourced Calamari, Saffron Aioli (add HK$68) is crunchy and aromatic. The house star soup of Lobster Bisque (add HK$68) rounds out the list.
Chef Chung presents 4 novel options for the pasta course: handmade Fettuccine enriched with Pancetta, Porcini and Spicy Tomato; Ham Cappelletti, Alfredo (add HK$58);Barolo Risotto, Wild Mushroom (add HK$58); or his favourite Carabineros Prawn Spaghetti (add HK$108), which sees the handmade spaghetti laced with startlingly red and succulent crustaceans from southern Spanish waters.
Among the mains, the new, light fish choice of Barramundi, Clams, Cannellini Bean is a perfect summer dish, while more hearty but not overpowering picks run the gamut from Veal Milanese Heirloom Tomato (add HK$88) and USDA Ribeye (add HK$88) to Grilled Australian M8 Wagyu Beef (add HK$368). Ending this marvellous Mediterranean Classico-themed lunch menu on a high, Homemade Panna Cotta has Coconut infusing both a crumble and a luscious liqueur sauce.
For those with more time to linger among the Mediterranean fields and waters, the prime daytime Table d’Hôte (HK$828 per person) is an exquisite 6-course presentation that reflects Chef Chung’s expert culinary technique and ingenuity.
Relaxing Summer Weekends Over Spectacular Brunch
Boasting caviar and unlimited drinks top-ups, the restaurant’s weekend brunch – a popular attraction since its inception in February – is refreshed for new, relaxed culinary adventures. Brunch de A Lux (priced from HK$588 per person), served on Saturdays, Sundays and public holidays from 12 noon to 3 p.m., fuels weekend bliss. It begins in unlimited Antipasto, finishes in countless choices from a delectable Dessert Trolley, and is highlighted by a unique caviar and 90-minute free-flow drinks package (add HK$228 for non-alcoholic beverages or HK$338 for alcoholic and virgin tipples).
There are 3 free-flow options available, all beginning with Siberian Sturgeon Caviar (10g). The deluxe wine choice (add HK$458 per person) features non-vintage Henriot Brut Rosé Champagne and white and red 2017 Bordeaux from Chateau Latour-Martillac and Chateau Cantemerle respectively, while a premium wine package (add HK$338 per person) comprises Champagne Bruno et Christiane Olivier Signature Blanc de Noir N.V.; Grand Bellot Bordeaux Blanc 2021; and Tuscan red Cesari Chianti ‘Principe’ 2020. For non-alcoholic bubbles, unlimited Lyre’s Classico Grande Sparkling Wine (0% ABV) is poured for HK$228 per person, along with a selection of juices, cold-brewed sparkling tea and tea or coffee.
Spoiling the diner to make one choice, the pasta or risotto selection comprises prized specialities of the chef. Breezy ocean tastes infuse Parmesan Risotto, Lobster Scallop Ragout, which sees delicious, finely diced seafood bites swimming in creamy, cheesy rice; the artisanal Italian-Japanese concoction of Abalone Spinosini, Sakura Ebi (add HK$88); and Carabineros Prawn Spaghetti (add HK$108). Alternatively, Penne, Beef Cheek, Mushroom Cream brings the offerings back to the land.
Beef reappears in 2 of a strong quintet of main options. A must-try in Chef Chung’s skilled hands, Beef Wellington has USDA Prime beef tenderloin, foie gras, mushroom and onion paste encased within flaky pastry, while for premium indulgence Grilled Australian M8 Wagyu Beef is available for a HK$368 supplement. Japanese Chicken Saltimbocca and summery Sea Bass, Clams, Spinach, Butter Sauce are lighter enticements. With its crisp skin and pale, tender meat, Spanish Baby Pig (1/4pc) for Two (add HK$398) is a sure-fire brunch hit.
Named for the metric measure of light density, the restaurant looks out to the historic gas lamps at the top of Duddell Street. Whatever day of the week or day of time, its inviting, intimate ambience draws families and groups of friends or associates for memorable occasions and celebrations.
The earth-toned palette of the stone entrance continues past the open kitchen, where refined Mediterranean-led gastronomy in a glamorous setting is the order of the day. Diners bask in warm, golden accents from an array of internal hanging lamps and an illuminated showpiece counter. Ridged furniture upholstered in blush-hued velvet, expanses of light-coloured wood and wavy panels on the ceiling give a sense of comfort and calming movement.
Spanning more than 3,600 sq. ft, A Lux accommodates a total of 70 diners, either in the spacious main dining area or secluded in one of 2 private rooms seating 6-8 people (which can be merged for larger parties). Its air of sophistication embraces up to 120 guests assembled for a cocktail party.
A Lux is located at Shop M2, M/F, Baskerville House, 13 Duddell Street, Central, Hong Kong, and operates from 12 noon to 3 p.m. and 6 p.m. to 11 p.m. daily.
For more information on the menus or reservations, please visit https://bellyl.ink/alux, email info@a-lux.hk or call (852) 2663-9938.
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