foie gras, truffle oil and chocolate... hello heaven

it's a simple wooden cigar box.  two chocolate truffles. a single flake of salt sits on top, with a drizzle of olive oil brings helping each shine under the spot lit drama of Cataluyna in Hong Kong's Wan Chai. At just $3 aussie dollars for two "foie gras truffles" it seems to good to be true.

The foie gras has been whipped. It's rich but light, and heady with truffle oil.  The dark chocolate robe highlights the woodiness of the foie gras. It's decadent, it's deviance and it's a wonderful entrance to an amazing menu from a head chef who spent considerable time working in one of the best restaurants in the world, El Bulli.

It's post the lunch rush. The darkly wooded room is quiet. Staff emerge from their staff lunch.  The Bar is empty and prep is underway for a full dinner service but even with all of that the attention is persuasive.

Deconstructed olives burst like the best martini ever.

Ordered pressed squares of braised shoulder

Artichoke three ways - the confit artichoke cubes a stand out against the texture of fried shaved artichoke heart, smothered with creamy pureed artichoke.

Slow cooker tender octopus, a little overwhelmed by the aerated potato whip.

This is a place i will revisit.  It's moody with very fine service and I can't wait to see it in full swing