Last week saw us closing 2015 and welcoming 2016 with open arms, full of hope, good food, great company and banging fireworks. Our chosen venue to ring in the New Year? ToTT’s and Roof Terrace at The Excelsior.
Located on the 34th floor, ToTT’s and Roof Terrace was the perfect place to watch Hong Kong celebrate New Year with their spectacular fireworks display. Even though they have an outdoor space, The Boy and I opted to watch the fireworks indoors. With uninterrupted views from the comfort of our seats, plus a lively live band playing in the background, we couldn’t think of a reason why we needed to lift our food-filled bellies off the comfy sofa!
We couldn’t have been happier with the service we received and of course, the food. Our designated waitress for the evening was so smiley and cute, I just wanted to hug her! The Boy and I loved our New Year’s Eve Gala tasting menu and are divided by our chosen favourite dishes from the night. I absolutely LOVED the Hokkaido scallop tartar with poached yabby, oscietra caviar and Chardonnay cauliflower cream and the winter berries white chocolate mousse, pear champagne sorbet, yuzu gel and almond crumble. The Boy favoured the roasted French quail stuffed with pearl barley and winter truffle, served with spiced beetroot purée and cassis jus and the pan-seared Australian Wagyu M6 striploin with baby leek, fondant potato, hazelnut crust and balsamic butter jus.
After the fireworks, the night then took us to Bungalow, a nightclub in Central, where we met with a group of our friends. We did nothing but sing, dance and laugh the night (early hours of the morning) away!
Thank you Tott’s and Roof Terrace for being a great host to a wonderful eve full of celebrations!
Happy New Year ALLMYLOVERS and may you all have an incredibly blessed year! Thank you for all the love and support you have given me in 2015. I hope you continue to follow me on all of the exciting adventures that 2016 will bring!
Dinner with a view.
Hokkaido scallop tartar with poached yabby, oscietra caviar and Chardonnay cauliflower cream.
5J Iberico bellota with white asparagus, poached egg and sesame comb.
Spanish red prawn and tomato consommé with sakura soba noodles.
Roasted French quail stuffed with pearl barley and winter truffle, served with spiced beetroot purée and cassis jus.
Palate cleanser or trou normand – Apricot sorbet with champagne jelly.
Pan-seared Australian Wagyu M6 striploin with baby leek, fondant potato, hazelnut crust and balsamic butter jus.
Winter berries white chocolate mousse, pear champagne sorbet, yuzu gel and almond crumble.
Stuffed from all the delicious food, I’m ready for the show!
Jumpsuit – ASOS (The coral colour is now out of stock but the jumpsuit is still available in red! so hurry hurry!)
Baby, you’re a firework!
Oh, hello there 2016! Nice to meet you!
All my ♥ and more,