Perched on the 56th floor of the Island Shangri-La with sweeping Victoria Harbour views, Petrus delivers praiseworthy contemporary French cuisine in an opulent space of plush carpets, marble columns and glittering chandeliers, backed by a 12,000-bottle cellar featuring rare Château Pétrus vintages. Executive chef Uwe Opocensky engages guests via guéridon service and personal dish introductions, crafting seasonal modern classics like line-caught amadai from Fukuoka served with wasabi; Pyrenean milk-fed lamb with baby artichoke and black garlic; and winter forest dark chocolate with cèpes and buckwheat.

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