Feuille

05/06/2026

Wild Fish - Algae - Amaranth

For this dish, wild-caught fish is prepared through precise techniques—en papillote, charcoal-grilled, or kombu tataki. Complemented by a rich algae sabayon, amaranth, and crunchy pistachio, a delicate pil-pil is then infused with lemon tree leaves, vibrant lemon gel, and finely shaved Asam lemon lift the dish with a bright, aromatic citrus finish.

野生魚類 - 海藻 - 莧菜

此菜式採用本地野生捕獲的時令鮮魚，透過紙包烘烤、炭燒或昆布漬等細緻技藝烹調。佐以濃郁細滑的海藻沙巴翁、莧菜與香脆的開心果，交織出層次分明的豐富口感。最後注入由檸檬葉提煉的 Pil Pil 醬汁、酸甜的檸檬啫喱及亞參檸檬碎，為這道佳餚點綴一抹清香。

04/06/2026

The first of the season’s Australian winter black truffles have arrived at Feuille, sourced in collaboration with .

Savour the ultimate sensory journey as the profound, earthy aromas are freshly shaved over every nature-inspired dish across our menu.

Event Details:
Date: 16 June 2026 (Tuesday) Dinner
Venue: 5/F, The Wellington, 198 Wellington Street, Central
Price: HK$1,988 + 10% service charge per person

Join us for a one-night-only epicurean experience that beautifully bridges the bounty of the earth with culinary craftsmanship. Reserve your table now via link in our bio.

今年首批澳洲冬季黑松露已進駐 Feuille。是次盛宴由我們與 攜手呈獻，引領您率先領略初冬這份珍稀食材。

隨著一道道以大自然為靈感的佳餚送上，黑松露將現刨落盤，讓那馥郁幽香與精緻美饌交織，締造極致的感官饗宴。

活動詳情：
日期：2026 年 6 月 16 日（星期二）晚市
地點：中環威靈頓街 198 號 The Wellington 5 樓
費用：每位港幣 $1,988 + 10% 服務費

誠邀您共赴這場僅此一晚的星級美饌之旅，細味黑松露的奢華氣韻與烹飪美學的完美融合。請即點擊 bio 連結訂座。

22/05/2026

The Premium Feuille Experience: Complimentary Private Dining Room Upgrade

Discover our newly launched Premium Menu in the absolute comfort of an exclusive space. Immerse in a multi-course culinary journey celebrating local produce and refined French techniques while enjoying the intimate private dining room setting.

Premium menu starts at $2,288 + 10% service charge per person, ideally 4-7 pax.

Reserve your table at least 3 days in advance via link in our bio to book your unforgettable feast.

Feuille 尊尚餐饗體驗：尊享私人用餐空間

於優雅靜謐的專屬空間細味全新推出的尊貴菜單，展開一場頌揚本地時令食材與法式工藝的多道菜味覺旅程。

尊貴菜單每位 $2,288 + 10% 服務費起，適合 4 至 7 位客人聚會。

請提前至少 3 天點擊 bio 連結訂座，與我們一同締造難忘的精緻饗宴。

15/05/2026

What an absolute honour to share our kitchen and floor with the incredible teams from Amber, Whey, and MONO for our 3rd Anniversary 6-Hands Series!

It was an unprecedented milestone for us, especially as we also joined the team at Whey to celebrate their 5th Anniversary. We hope our guests, as well as both our service and kitchen teams, had a wonderful time celebrating together.

The celebration doesn't stop here. Stay tuned for more exciting chapters at Feuille! 🥂

非常榮幸能與 Amber、Whey 及 MONO 的優秀團隊在 Feuille 三週年一系列六手聯乘晚宴中攜手合作！

這對我們而言是個意義非凡的里程碑，特別高興能與 Whey 一同慶祝他們開業五週年。衷心希望每位客人、樓面與廚房團隊，都享受這段愉快時光。

驚喜不止於此，請密切留意我們的最新動態，期待在 Feuille 未來的篇章中再與您相遇！🥂

06/05/2026

05/05/2026

Sai Kung’s Spiny Lobster - Pumpkin - Marigold

Lobster saisie over a wood fire, lightly hot yet keeping its delicate raw texture, paired with a smooth pumpkin puree and pumpkin slices dusted with chili peyi powder. This dish features a unique lobster sausage wrapped in milk skin for an elegant contrast in texture, finished with a ginger beurre blanc, lobster oil, lemon zest, and fragrant marigold oil.

西貢龍蝦 - 南瓜 - 金盞花

西貢龍蝦於木火上輕炙至半熟狀態，鎖住鮮甜與柔嫩口感。配搭香滑南瓜蓉及灑上辣椒粉的南瓜片，更特別以鮮奶皮包裹龍蝦腸，豐富層次感。最後佐以法式薑味白奶油醬、龍蝦油、檸檬皮及金盞花油，以馥郁香氣昇華海洋原味。

24/04/2026

Introducing Dafne Daniels, the Pastry Chef behind the sweet creations at Feuille.

With over 10 years of experience, the Mexican-born chef honed her craft at ICHU, MONO, and Plaisance by Mauro Colagreco before joining Feuille. Today, she oversees all pastry and dessert creations—from the signature freshly baked Feuille bread to the artisanal treats available both at the restaurant and our online Boutique.

Dafne was drawn to Hong Kong’s vibrant energy and found a natural home at Feuille, where she embraces our nature-inspired philosophy and commitment to local produce. The roses she holds in her portrait are a nod to her definitive debut at the restaurant: the "Beetroot - Juniper - Rose" dessert. This creation earned immediate acclaim from the team and set the standard for her artistry at Feuille.

We invite you to experience the seasonal elegance Dafne brings to the sweet finale of your journey with us.

為大家介紹 Feuille 的糕點主廚 — Dafne Daniels。

來自墨西哥的 Dafne 擁有超過十年餐飲經驗，她先後在 ICHU、MONO 及 Plaisance by Mauro Colagreco 磨練技藝，隨後加入 Feuille 團隊。現時她親自操刀餐廳所有甜點創作，包括每天新鮮烘焙的招牌 Feuille 麵包、餐廳與 Online Boutique 供應的各式精緻美點。

Dafne 深受香港的活力吸引，並在 Feuille 找到歸屬感，將以大自然為靈感及善用本地食材的理念融入創作。照片中她手持玫瑰代表她在加入 Feuille 團隊之初便獲得好評的「甜菜根 - 杜松子 - 玫瑰」，成為展現她個人風格與卓越水準的標誌。

誠邀您蒞臨 Feuille，細味 Dafne 以時令食材打造的甜點，為您的餐饗旅程畫上圓滿句號。

15/04/2026

Kuruma Prawn - Tomato - Celery

Local Kuruma prawn cooked à la nage, paired with celery velour and fig leaf cream. Beside it, crisp tuile crafted from blended prawn heads inserted with tomato leather. To finish, tomato quintessence which combines seeds and celery oil, brightened by fresh star fruit, tomato jelly, and topped with tomato water.

花竹蝦 - 番茄 - 西芹

本地花竹蝦在高湯中烹調，配以西芹醬及無花果葉忌廉。蝦頭則化作香脆薄片，並以番茄皮裝飾。最後，番茄精華匯聚番茄籽與西芹油，佐以新鮮楊桃、番茄啫喱，並注入番茄水。

15/02/2026

We are thrilled to share that Feuille has been awarded at BAZAAR Taste Elite 30 in 2026.

Thank you for your support and we are truly humbled by this honour that fuels our drive to keep creating memorable culinary journeys for all of you.