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, Smoked Trout, Black Prawns, and Arctic Char, 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 for 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.
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 Tuesday to Friday.
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.
HARVEST MENU
The harvest 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.