Celebrate the summer season in Scandavian style with the new summer menu at The Flying Elk. The summer menu puts the spotlight on fresh, seasonal ingredients while still maintaining the restaurant’s signature modern twist on European and Scandinavian cuisine.
New Summer Menu
The re-vamped menu also offers wine pairing suggestions such as a Oloroso Sherry from Jerez in Spain matched with a robust vegetarian main course of baked celeriac with cabbage, wild mushrooms, parsley & creamy truffle sauce. Or the indulgent new main course dish of roasted quail & foie gras, jus gras, almond, bitter salad, grapes & aged balsamic vinegar is paired with a highly original, bio-dynamic pear cider.
New starters include vegetable-centric and lighter dishes suitable for the summer seasons such as glazed beet, jerusalem artichoke, yellow beetroot crudité, truffle, watercress, almond and the white asparagus, peas, saffron beurre blanc, pistachio, curry onion, herb salad of chervil, coriander & mint. We chose the white asparagus last time we ate at The Flying Elk, and loved the refreshing herb salad.
We also enjoyed the baked cod, sherry & beurre noisette hollandaise, bacon, broccoli & hazelnut, the subtle herb flavour of the sauce and the crunchy bacon were the perfect complement to the melt-in-the-mouth cod. Another interesting choice from the summer menu is ox cheeks “48H”, parsley root crème, brussel sprouts, pickled baby onions, bacon oil & caramelized onion velouté.
Plus, for the month of June only, you can enjoy The Flying Elk’s special Midsummer Brunch edition, in celebration of the Swedish festival of midsommar.
This celebratory brunch is priced at $888 per person including free flow food and drink (a food only option is available at $648), which includes bountiful starters served buffet style, with bottomless main courses and a dessert. Starters include gravlax with hovmästare sås, skagen with rye bread, västerbotten cheese pie and egg halves with kalle’s caviar. Main course options include rib eye with bearnaise sauce & tomato salad and pan seared salmon with hollandaise and steamed broccoli. Dessert is a strawberry and raspberry cardamom mousse garnished with wood basil.
The atmosphere will be up-beat and resolutely Scandinavian, with floral decorations galore and even songbooks provided at each table for those who wish to (attempt) a sing-a-long to traditional Swedish music.
The Flying Elk, 2/F, 32 Wyndham Street, Central, Hong Kong