THE CUISINE
Culinary Concepts by Olivier Elzer
YAKIFRENCHY
A new format that combines French classics on skewers cooked on the robata grill, presenting a curated selection of meat, fish, veggie, and cheese.
Crafted with ingredients from the sea, such as Caviar, House Smoked French Fish and Black Prawns, paired with exquisite wines that can only be found at Clarence.
PLAT PRINCIPAL
The Plat Principal menu serves fish and meat cooked on the bone, available for individual portion and sharing, as well as scrumptious sides and bread.
The Cuisine
From the Yakifrenchy which combines French classics with robata, to the twist where fish and meat are cooked on the bone and served whole as a sharing dish in true Hong Kong family table style, to the delicate raw fish and wine bar.
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SET LUNCH
The set lunch includes signature items of the Clarence experience, from Raw & Wine, Yakifrenchy, to fish and meat cooked on the bone, sides and desserts. Available from Monday to Friday.
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WEEKEND LUNCH
The weekend lunch includes signature items of the Clarence experience, from Raw & Wine, Yakifrenchy, to fish and meat cooked on the bone, sides and desserts. Available from on Saturday and Sunday.
DINNER SET MENU
The dinner set menu includes signature items of the Clarence experience, from Raw & Wine, Yakifrenchy, to fish and meat cooked on the bone, sides and desserts. Available From Sunday to Thursday.
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DESSERT MENU
Classic French Dessert curated by our pastry chef with a twist, including the Lychee that brings out chilhood memories from Chef Olivier. Croffle with a perfect texture balanced from crossaint and waffle. Available in individual and sharing size.
As Winter is coming, this menu is created to bring warmth and guide you through French traditional pasta dishes from Alsace to Paris, including spätzle and onion soup penne, discover more as below.