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.

See Yakifrenchy Experience menu

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.

See Raw & Wine menu

A LA CARTE

The A La Carte menu serves fish and meat cooked on the bone for sharing, as well as scrumptious sides and bread.

See A La Carte menu

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.

See Set Lunch menu

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