Chef-led fine dining restaurant, Donovan, is expanding its offerings with a new weekday lunch set menu and a weekend long lung menu, featuring elevated European classics with a French twist.

Crafted by chefs Scott Pickett and Donovan Cooke, the new menu embodies a delightful ensemble of flavors inspired by the restaurant’s vibrant spirit, with each dish infused with seasonal Australian, European, and Japanese ingredients.

The Lunch Set Menu is available Tuesday to Friday during lunch hours (12 PM to 3 PM) and highlights a variety of refined selections offered in 2-course (HK$300), 3-course (HK$380), and 4-course (HK$480) meals.

On Saturdays, guests can indulge in the 4-course Long Lunch Fest (HK$480 per person), which serves the best of European weekend vibes through a filling meal.

Menu Highlights

Both menus begin with four refreshing appetizers, including Japanese Hamachi paired with Chardonnay, hazelnut and apple, Hokkaido Scallop Tartare mixed with Tomato, ibérico ham and basil, the 62-degree Slow Cooked Egg served with Potato, salsify and chorizo, and Green Peas Velouté, featuring Razor clam, lemon and creme fraiche.

Guest can choose one from the exquisite lineup of main courses that includes their signature King Salmon served alongside Bouchot mussels, saffron, and basil; the Ibérico Pluma with butternut pumpkin and Parisian gnocchi, featuring rich pork flavor and a chewy texture, topped with a spiced sauce; and the Slow-Cooked Chicken wrapped in Italian lardo and served with baby gem and maitake mushrooms, creating a medley of textures and aromas.

The Braised Wagyu Beef Cheek with Vichy carrot and celeriac is also a must-try, exclusive for weekday diners. Guests can also take it up a notch with some premium Australian winter truffles (HK$80 for 3g) or the Maine Lobster Agnolotti for just HK$198, a dish featuring tender diced lobster and fennel, complemented by a smooth scallop mousse, zesty lime, and a hint of cayenne pepper. The Agnolotti is also prepared with three sauces: a vibrant green sauce, a smoky tomato sauce, and a rich dark lobster sauce, giving guests a variety of flavors that will surely tickle their palates.

End your meals with something sweet with a choice of their signature desserts such as the Valrhona Chocolate Coulant made with mandarin sorbet, candied citrus and fresh zest, and the Pistachio and Cherry with caramelized pistachio and drunken cherries in middie, topped with cherry sorbet. Guests can also enjoy their premium selection of cheeses for only HK$160.

Elevate your dining experience with some incredible wine pairings to go with every course. Weekend diners can indulge in a free flow Wine flight (HK$280 per person) or Champagne flight (HK$380 per person), featuring Perrier Jouet Champagne and a fine selection of wines, while weekdays offer wine glasses at HK$260 (2 glasses/per person), HK$340 (3 glasses/per person), and HK$420 (4 glasses/per person).

You can book a table via the website or call +852 3101 4008/WhatsApp +852 5228 7006.

For more information, follow Donovan on Facebook and Instagram.

Donovan by Scott Pickett and Donovan Cooke

Location: 16/F, Cubus, 1 Hoi Ping Road, Causeway Bay

Operation Hours: Tuesday to Saturday

Lunch: 12 PM to 3 PM 

Dinner: 6:30 PM to 10:30 PM