[Hong Kong] Atelier Vivanda - New Weekend Brunch

Atelier Vivanda from Chef Akrame Benallal of 1* Akrame has launched a new weekend brunch menu for meat lovers with free-flow beer, wine or Champagne! People in Hong Kong takes their weekend brunches very seriously and now there's another option to try in Wan Chai. The brunch menu basically showcases most of its regular menu for a reasonable price of $398 while you can add free-flow alcohol for two hours from $118-$238. I decided to opt for juice instead and chose to upgrade to the chef's own brand of cold pressed juice Water Juicery for an additional $35 per bottle since I had tried the juice before at Akrame and loved it!

We started the brunch with a delicious bread basket of baguette, pain au chocolate and croissant with homemade jam and butter. The pastries were honestly really good and one of the highlights of the meal for us. 

Next up were the unlimited starters for sharing including Baby Tomatoes Confit, Soft Boiled Eggs and Duck Leg Terrine with Baby Onions. 

We also got to try the thinly sliced smoked beef that had been matured for 50 days which is one of the most popular dishes to try here!

For mains, we had our choice between a few different types of steak, Yellow Chicken Breast, Duck Breast and Le Croquavor. J went for the signature Le Croquavor which has been dubbed as "a way of reinterpreting the burger" with a layer of thick beef patty and comte cheese between two thick pieces of toasted baguette.

I chose the Duck Breast which had been nicely seared on the outside. 

The mains were accompanied by unlimited portions of house potato specialties including my favorite Pommes Dauphines (deep-fried potato balls) and Gratin Dauphinois (potatoes with creme fraiche)!

If you're not full yet by this time, you'll be glad to know that desserts are also unlimited with options such as Fig with Custard, Creme Brulee and Avocado Cream with Muesli. My favorite was definitely the creme brulee out of the three choices.

Lastly, we rounded off our brunch with complimentary tea/coffee and the chef's tasty French Madeleine. 

The fun wasn't over just yet as we got to learn how to make the French Madeleine with Chef Akrame's protege Chef Thibault Gilardi! All the ingredients had been prepared for us already along with clear instructions printed on a piece of paper, so we just followed along and got to sample even more Madeleines at the end of the session - not a bad way to spend the weekend at all!

*By Invitation

Atelier Vivanda

9A Ship Street, Wan Chai 

Tel: +852 2109 1768
http://www.ateliervivanda.com.hk/




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