Guests Can Fuel Up with SAVVY’s Weekday Cutting-Edge Express Lunch

SAVVY, Hong Kong’s contemporary lifestyle dining destination, is thrilled to announce the launch of its weekday Cutting-Edge Lunch, which will be available from 1 June 2023. Designed for the fast-paced Hong Kong lifestyle, the lunch experience delivers convenience while never compromising on the pleasures of gastronomic indulgence.

Available at SAVVY’s bar and lounge area from Mondays to Fridays between 12:00pm to 2:30pm, the menu features a rotation of four dishes crafted and curated by Chef de Cuisine Derek Ng and his team. The meal is prepared with the traditional gueridon service for a personalised experience and efficient experience, making it ideal for a quick yet enjoyable midday repast.

Guests can kick-start the mouth-watering feast with a selection of appetisers and salads. Not to be missed are the Iberico Cold Cuts, which are freshly carved every night and served with accompaniments such as mesclun salad, dried fruits, cantaloupe, fig jam and garlic toast. Other recommendations include the rich and tangy Iberico Terrine Mille Feuille, the classic delight of Melon Wrapped in Prosciutto with Black Truffle Oil as well as Ceviche Scallops with Black Truffle Oil and Grilled Pear Salad with Mozzarella Cheese and Black Truffle, to name a few.

Guests can then indulge in a tempting selection of hot mains, including Braised Iberico Pork with Tomatoes and Black Olives, Barbecued Iberico Collar with Cointreau and Zest, Truffle Seafood Vol Au Vent, Italian Risotto with Mushroom and Black Truffle, Chicken Piccata with Wild Mushroom and Black Truffle Oil and other dishes.

Another highlight is the Roasted Iberico Pork Rack at the carving station. Marinated with spices and white wine, slow-cooked for 24 hours and then served with mixed vegetables, the tender and juicy Iberico pork is further enhanced with black truffle sauce.