Menu to Taste

BELON

French · Hong Kong · Michelin One Star · Chef Matthew Kirkley

Holding one Michelin star in Hong Kong, BELON presents modern French cuisine under executive chef Matthew Kirkley and head chef Mina Güçlüer. Situated in SoHo, the restaurant offers a seven-course tasting menu featuring signature dishes such as turbot with beurre Cancalaise.

TO_BE_FILLED, Hong Kong

Menu

Wines

  • Roger Coulon "Les Hauts Partas" Blanc de Blancs Grand Cru 2018 (Glass) (498) — Champagne, Roger Coulon, Blanc de Blancs Grand Cru 2018
  • François Villard "Jouvet" Cornas 2017 (Glass) — Cornas, Northern Rhône, France 2017
  • Domaine Grégoire Hoppenot "Les Moriers" Fleurie 2022 (Glass) — Fleurie, Beaujolais, France 2022
  • Domaine Marcel Deiss "Burlenberg" Alsace 2020 (Glass) — Alsace, France 2020
  • Domaine Huet "Le Mont" Vouvray Moelleux 2019 (Glass) (298) — Vouvray Moelleux, Loire Valley, France 2019
  • Château Roc des Cambes Côtes de Bourg 2017 (Glass) — Côtes de Bourg, Bordeaux, France 2017
  • Domaine Philippe Alliet "L'Huisserie" Chinon 2022 (Glass) — Chinon, Loire Valley, France 2022
  • Palmer & Co Rosé Solera NV (Glass) (358) — Champagne Rosé, Palmer & Co NV
  • Domaine de Trévallon Provence 2015 (Glass) — Provence, France 2015
  • Domaine du Clos Naudin Vouvray Sec 2021 (Glass) (268) — Vouvray Sec, Loire Valley, France 2021

Cocktails

  • French Bloom (Glass) (198) — Non-alcoholic sparkling
  • Zero Proof Pairing — Non-alcoholic pairing for Sélection du Chef
  • NON 5 Lemon Marmalade & Hibiscus (Glass) (128) — Non-alcoholic pairing option
  • NON 3 Toasted Cinnamon & Yuzu (Glass) (128) — Non-alcoholic pairing option
  • BENOIT ENTE (6488)
  • COTES DU RHONE (2010)
  • BEYOND TIME VIOGNIER (1288)
  • ROGER COULON "LE MONT MOINE" COULOMMES LA MONTAGNE (2888)
  • GUIBERTEAU “LES ARBOISES” (2188)
  • JEAN MAURICE RAFFAULT “LES PICASSES” (898)

Dishes

  • Red Miso Sourdough Bread — A signature dish of BELON since Chef Daniel Calvert's era — still served today. 36-hour slow fermented sourdough with 87% hydration, enriched with coarsely ground barley porridge and red miso for depth. Served with premium Le Ponclet butter. One of the most widely documented dishes at the restaurant.
  • Kinmedai with Orange and Rosemary (98)
  • Baba au Rhum with Mango (188)
  • Loup de Mer with Baby Artichoke and Black Winter Truffle
  • Scallop with Loire Valley White Asparagus — Scallop with Loire Valley white asparagus with bay leaf
  • King Crab with Pomelo and Citrus Anglaise (428)
  • Brioche Beef Tartare with Caviar (408)
  • Spiny Lobster with Zucchini and Cucumber Blossom (428)
  • Duck with Sour Cherry and Vine Leaves (668)
  • Vanilla and Blood Orange Vacherin (188)

The Experience

An intimate room built around the chef's counter. The meal is structured around a tasting menu, a wine pairing and à la carte dining.

Phone: +852 2152 2872

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