Perched high above the city with breathtaking views of Victoria Harbour, Restaurant Petrus epitomises the highest standard of excellence in grand cuisine, and includes a wine cellar which features one of the most extensive wine lists in Asia. The restaurant's Alsace and Burgundy rooms are available for intimate private parties.

	Petrus vol au vent of crayfish and frog's legs with black truffle Crayfish cooked in lobster oil, accompanying deep-fried frog's legs in a white cream sauce topped with black truffle.
	David Herve's "Royal Cabanon" oysters scallop in a warm nage Fresh oysters on a bed of white wine with scallop broth and with pan-seared scallop.
	Cassolette of snails Burgundy style Poulette sauce with fresh herbs French imported snails cooked in a creamy butter shallot sauce.