New Feuille head chef Léo Daull uses Menu Habitat to reconsider the Central restaurant’s relationship with nature. Sea, forest, pasture and tropical habitats connect ingredients and techniques through a meal rather than functioning only as decorative names. A new-menu feature appeared on October 12. The current official dinner menu lists Discovery at HK$1,588 and Signature at HK$1,888 per person, plus 10% service. Signature differs from its earlier reported price, so confirm the current official figure when booking.
Plant-led language does not mean a vegan menu
Feuille works with consulting chef David Toutain, taking nature and seasons as starting points. The current Habitat menu includes seafood, mushrooms and three-yellow chicken. Neither the restaurant’s leaf-related name nor earlier vegetable-heavy imagery makes it a vegetarian restaurant. Guests with dietary restrictions should ask whether adjustments are possible instead of inferring suitability from dish names at the table.
Seafood and carefully arranged accompaniments on a Feuille plate.
The sea section opens with small dishes involving shellfish water, marigold oil, prawn balls and a trompe-l’œil mussel, then extends through ingredients such as yellowtail and langoustine. They suggest a design question: how can different parts from a related source appear through broth, filling and shell? This reads the published menu’s structure rather than offering TIDEZINE’s own tasting judgement.
Forest and pasture make techniques more specific
The forest section includes matsutake, a mushroom pithivier and broth jelly, allowing fungi to appear in more than one texture. Reading a tasting menu can involve comparing the roles of main ingredient, technique and accompaniment rather than judging value only through rarity. Seasonal availability can change the menu, and photography does not guarantee identical plating on the day.
Dark wood and soft lighting in Feuille’s dining room.
Three-yellow chicken is listed en vessie, with tarragon-related elements and parts including chicken wings. The meeting of a familiar local ingredient and French technique is worth observing, although a technique’s name does not establish universal appeal. Guests concerned about offal, shellfish, dairy or eggs should explain this when booking and let the restaurant confirm workable arrangements.
Prices, location and preparing a booking
The official menu also lists wine pairings and filtered water at HK$38 per person. Check the chosen package and service charge rather than treating the base menu price as the final bill. Tropical and citrus desserts also appear, while some options, including caviar, cost extra. Ask the restaurant directly about the actual courses, contents and substitutions in Discovery and Signature.
Feuille is on the fifth floor of The Wellington, 198 Wellington Street, Central, with telephone 2881 1848 and reservations through its official website. New sous-chef Alexandre Terrier is scheduled to join in November and should not be described as already in post. Bringing the four habitats, varied techniques and personal dietary needs together offers a fuller understanding of Menu Habitat than pursuing only its most photogenic dish.
Feuille’s official chicken imagery shows an enclosed cooking presentation and tableside handling.
