Feuille

17/08/2026

As Executive Chef Joris Rousseau prepares for his next culinary chapter back home, Chef Joris and the team present a special farewell tasting menu to celebrate a remarkable story of culinary artistry.

Available starting 24 August, this curated experience encapsulates the essence of Feuille’s nature-inspired philosophy, bringing together signature dishes and refined seasonal creations that have defined his tenure. Join us in raising a glass to Chef Joris, honouring the passion and culinary artistry that have shaped our kitchen.

Reserve your table now to experience this limited-edition menu.

隨著行政總廚 Joris Rousseau 即將返回家鄉展開嶄新歷程，Chef Joris 與團隊特別呈獻告別限定菜單，誠邀各位客人共赴一場感官盛宴。

由 8 月 24 日起，這份專屬菜單將薈萃 Chef Joris 任職期間的精髓，以多款招牌菜與時令新作巧妙交織，重新演繹 Feuille 以大自然為靈感的料理哲學。每道佳餚皆承載著他對食材的致敬與法式工藝的堅持。誠邀您與我們一同舉杯，向 Chef Joris 致以最美好的祝福。

請即預約訂座，共度珍貴時刻。

10/08/2026

Sai Kung’s Spiny Lobster - Pumpkin Gut - Guava

Charcoal-grilled spiny lobster is brushed with a squash juice and beef jus glaze, then seasoned with Caribbean vegetarian chilli vinegar. The dish is glazed with a prawn head sabayon and finished with lobster shell butter. It is accompanied by toasted pumpkin gut—featuring flesh and seeds fermented for two months and dehydrated—alongside vegetarian chilli powder, pieces of guava, and a Tasmanian pepper guava condiment. Served as a side dish is a tagliatelle salad tossed with grapefruit segments, pumpkin gut powder, and marigold flowers.

西貢龍蝦 - 南瓜瓤 - 番石榴

炭烤西貢龍蝦表面刷上以南瓜汁與牛肉汁調製的醬汁，配加勒比海辣椒醋提味。點綴蝦頭沙巴雍與龍蝦殼製成的牛油，交織出深邃海味。伴碟為經兩個月發酵並風乾的烤南瓜瓤、素辣椒粉、番石榴片，以及塔斯曼尼亞胡椒番石榴醬。另佐清新西柚肉、南瓜瓤粉與萬壽菊點綴的扁麵沙律，演繹層次分明的夏日海島風味。

06/08/2026

04/08/2026

Join us on 13 August for a special Seafood Dinner celebrating the vibrant bounty of our local waters and seasonal harvest.

Our culinary team highlights locally sourced catches paired with seasonal produce, crafting each course to reflect simplicity, balance, and sustainable gastronomy. To elevate the experience, a thoughtfully curated beverage pairing will accompany the evening’s menu.

Event Details:
Date: 13 August 2026 (Thursday) Dinner
Venue: 5/F, The Wellington, 198 Wellington Street, Central
Price: $1,888 + 10% service charge per person

We look forward to welcoming you for an unforgettable evening celebrating local seafood.

誠邀您於 8 月 13 日親臨 Feuille，展開一趟凝聚本地鮮味與時令農穫的「海鮮晚宴」之旅。

主廚團隊嚴選本地水域的優質海鮮，巧搭當季盛產的農作物，演繹食材最純粹的層次與美感。當晚亦特設精心調配的餐酒體驗，為整趟美食旅程增添風味層次。

活動詳情：
日期： 2026 年 8 月 13 日（星期四）晚宴
地點： 中環威靈頓街 198 號 The Wellington 5 樓
價錢： 每位 $1,888 + 10% 服務費

期待與您共度一個沉醉於本地海鮮鮮美風味的難忘夜晚。

28/07/2026

NEW Creation
Wampee Berry - Shiqi Pigeon - Thai Basil

The Shiqi pigeon is dry-aged for three to four days before being roasted whole and served across the breast, leg, and tenderloin. Glazed with wampee jam and rich pigeon jus, the dish is grounded on a layer of wampee jam, lifted by a delicate smoked bamboo gel infused in milk.

The main cut is accompanied by a sauce crafted from pigeon jus, refreshed with local gin and infused with Thai basil, paired alongside a velvety Sarawak pepper sabayon and fermented wampee skin powder. The leg and thigh are served separately with a wampee pulp condiment, gel-form mignonette, smoked bamboo gel, basil buds, and oxalis flowers.

Available in our new summer menu, reservations link in bio.

新菜式
黃皮果 - 石岐乳鴿 - 泰國羅勒

石岐乳鴿經過三至四天風乾熟成，整隻烤製後分別呈獻胸肉、腿肉及里脊部位。表面刷上黃皮果醬與濃郁鴿肉汁，碟底同鋪黃皮果醬，再加注入鮮奶的煙燻竹筍啫喱提鮮，層次豐富。

醬汁以鴿肉汁為底，調入本地氈酒及泰國羅勒，搭配砂拉越胡椒沙巴雍及發酵黃皮果皮粉末。另附鴿腿與腿脾肉，點綴黃皮果肉、紅蔥白酒醋啫喱、煙燻竹筍啫喱、羅勒花蕾及酢醬草花，細膩演繹夏日風味與法式工藝的交融。

現於全新夏日菜單供應，請點擊 bio 連結預訂。

22/07/2026

Back by popular demand, the Fig Leaf Entremet returns to Feuille Boutique.

Crafted for seasonal celebrations, this botanical creation layers herbaceous fig leaf ganache with a vibrant pineapple insert and delicate edible petals, all set upon a rich almond cake—a perfectly balanced symphony of summer flavours.

🌿 Exclusive Dinner Privilege (25-31 July)
To celebrate its return, guests enjoying dinner at Feuille during this period will receive a complimentary Fig Leaf Entremet to sweeten their evening.

Pre-orders for whole cakes require at least 3 days in advance for collection at Feuille. Link in bio to explore and reserve.

經典滋味重現，無花果葉法式甜餅現已回歸 Feuille Boutique。

主廚將無花果葉特有的草本氣息與酸甜清新的菠蘿內餡完美結合，配搭香醇堅果氣息的杏仁蛋糕，頂層點綴食用花瓣，交織出夏日專屬的優雅風味。

🌿 晚市限定驚喜禮遇（7 月 25 至 31 日）
凡於推廣期內親臨 Feuille 享用晚餐，即可免費獲贈無花果葉法式甜餅乙份，為盛宴劃上完美句號。

完整蛋糕需提前至少 3 天於網上預訂並於 Feuille 提取。歡迎點擊 Bio 連結預約。

15/07/2026

Ghost Prawn - Cucumber - Fig Leaf

Brined ghost prawns are prepared as a delicate tartare, seasoned with an escabeche marinade of celery, ginger, and shallots, and finished with dried strawberry pickles and olive oil. This sits alongside refreshing cucumber tagliatelle and a velvety cream seasoned with fig vinegar, crowned with a cucumber flower salad, fig leaf and fig-tree gel.

Accompanying the creation is a side of crispy prawn head tuiles crystallised with starch, enveloping a layer of fig leather (cuir de figue). To finish, a sauce crafted in the spirit of a classic tzatziki—blending cucumber, yoghurt, fig oil, garlic, almond, and fig-tree oil—harmonises the bright, botanical flavours.

深海赤蝦 - 青瓜 - 無花果葉

主廚將深海赤蝦醃製後切碎製成他他，拌入以西芹、薑及乾蔥調配的意式醃汁，並以醃乾士多啤梨與橄欖油提鮮。底層配以清脆青瓜寬麵與注入無花果醋的酸忌廉，頂層點綴青瓜花沙律、無花果葉及無花果樹啫喱，交織出層次分明的清新口感。

旁邊佐以香脆蝦頭薄脆，兩片薄脆之間夾入自家製無花果皮。最後以希臘乳酪青瓜醬 (Tzatziki) 為靈感，調配融合青瓜、乳酪、無花果油、蒜、杏仁及無花果樹油的醬汁，為這道充滿綠意的夏日佳餚添上一抹清香。

09/07/2026

On 30 July (Thursday), Feuille invites you to an exclusive wine dinner in collaboration with independent Wine Merchant purple rain, exploring the compelling evolution of Chinese natural winemaking.

For one evening only, our culinary team has curated a bespoke pairing menu designed to mirror the nuances of Purple Rain's handpicked selections. From vibrant, forward-thinking young expressions to deeply textured, structured bottles, each pour establishes a remarkable harmony with Feuille’s nature-inspired French gastronomy. Discover a multi-layered sensory journey where local terroir and refined culinary craftsmanship seamlessly align.

Event Details:
Date: 30 July 2026 (Thursday) Dinner
Venue: 5/F, The Wellington, 198 Wellington Street, Central, Hong Kong
Price: $1,488 + 10% service charge per person

Seating is limited for this exclusive pairing experience - secure your table now via link in bio.

Feuille 將於 7 月 30 日（星期四）攜手葡萄酒獨立供應商 purple rain，呈獻限時一晚的獨家晚宴，帶領各位客人領略當代中國自然葡萄酒的蛻變。

為完美配襯由 Purple Rain 精心預備的獨特佳釀，廚藝團隊特別構思了一套專屬菜單。每款珍釀皆與 Feuille 以大自然為靈感的法式料理相得益彰。誠邀您親臨踏上一場豐盛的感官之旅，見證風土與現代烹飪美學交織而成的無限可能。

活動詳情：
日期： 2026 年 7 月 30 日（星期四）晚宴
地點： 中環威靈頓街 198 號 The Wellington 5 樓
價錢： 每位 $1,488 + 10% 服務費

請即點擊 bio 連結預訂。

07/07/2026

Elevate your midweek dining with Wednesday’s Pastry Prelude, an exclusive promotion designed to add an extra touch of culinary artistry for 15, 22 and 29 July. Throughout the month, guests indulging in our $1,688 Signature Dinner Menu will enjoy a complimentary upgrade to both a Pithivier and our signature Millefeuille—a delicate masterpiece of crisp puff pastry and rich vanilla chantilly.

Your evening will also include a 20% off voucher to welcome you back for another exceptional gastronomic journey this coming August. Join us to transform your Wednesday into a celebration of refined flavours.

*T&Cs apply. Reserve your table via link in our bio.

Feuille 於七月特別呈獻「Wednesday’s Pastry Prelude」盛夏週三禮遇，為您的晚上注入一抹優雅的法式詩意。凡於 7 月 15、22 及 29 日惠顧 $1,688 的招牌晚市菜單，即可尊享雙重升級禮遇—免費品嚐匠心烘焙的法式乳鴿酥派，並將菜單甜點升級為我們的經典千層酥，讓金黃香脆的酥皮與細滑的香緹鮮奶油為盛宴寫下完美句號。

每位享用此套餐的客人更可獲贈八月份再度蒞臨的 8 折優惠券。誠邀您與摯愛在仲夏的週三夜，共赴一場細緻交織的感官饗宴。

*受條款及細則約束。請即點擊 bio 連結訂座。