Shenzhen Sky French Bistro is a restaurant where a chef with many years of experience in Michelin restaurants combines French elegance with modern elements.

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𝐎𝐏𝐔𝐒𝟑𝟖𝟖 from Mandarin Oriental Shenzhen 🪭🇨🇳

The French bistro on the 77th floor is run by Chef Alessio Durante
The main feature is the use of fresh local natural ingredients with many years of Michelin restaurant experience
Combining French elegance with modern elements to bring special Mediterranean dishes to Shenzhen
This time I was lucky enough to sit at the chef's table while enjoying the chef's superb skills
At the same time, you can enjoy the panoramic view of the city from sunset 388 meters above the ground to midnight

✨ Degustation Menu by Chef Alessio （CNY$1588/pp)
My Journey to China: Chapter 2 (now turned into Chapter 3)

🍞 Bread
With homemade parsley and onion butter, the more you eat, the more delicious it is. Delicious☺️

🪸Bao Coral Coral from the Sea
There are 3 appetizers made with Mediterranean seafood
1️⃣Abalone shreds — Placed on abalone shells, tastes orange, fresh, slightly sour and spicy
2️⃣Lollipops — Cute and childlike, made with shrimp and coconut milk, tastes sweet
3️⃣Sea urchin mousse — Fresh and sweet sea urchin topped with rich cheese foam, salty and fresh
🦪Normandy Jewel
Gillardeau oysters — The oyster meat is plump, firm, crispy and elastic, tastes fresh and sweet, and the oyster flavor is delicate and layered, with prominent layers of seawater and hazelnut flavors
Paired with Perseus No.2 caviar, it has a perfect fullness and nutty aroma that covers the mouth, and the overall salty and fresh flavor bursts with crisp seaweed and fresh green sauce
🗿Between the Rocks
Use Dalian conch and Yunnan asparagus, and the conch meat is boiled in chicken soup
Add milk foam, and the taste is delicate Unexpectedly harmonious

🦀King of the Arctic
Big, thick Alaskan crab with cucumber slices and crab-shaped crackers
Sprinkle with crab roe, fish soup and vinegar, simple seasoning but rich layers

🪿Taste of Perigord
Fry Dordogne foie gras until crispy on the outside and tender on the inside, served with Shandong beetroot puree and pine nuts
It is recommended to add butter bread. Eating all three together will taste better and will not be too greasy

🍨Opus 388 Sorbet Birds Nest
Pour Kweichow Moutai on the spot with green apple sorbet, the rice fragrance is overflowing and refreshing

🦞Land & Sea Fusion
Use Brittany blue lobster with milk ricotta dumplings and Jerusalem artichokes to taste the delicious lobster and rich soup, which greatly enhances the umami taste

🥩Cooking Wagyu Beef Cheek 388
Use Heilongjiang Wagyu cheeks, stew them, add sea salt and miso, the meat is tender
Paired with chickpea cakes, leeks and red wine and black pepper sauce, it tastes delicious

🍰Sweet Shell
Fill the small shells with concentrated cucumber juice, sweet and refreshing, I heard it was the chef's childhood snack

🍰Oriental Elegance
Shiso with Dandong strawberries and grapefruit cream, moderately sweet and sour, appetizing and refreshing

🍬The Secret
Actually, it launched a candy car and made different desserts and candies as petit four

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📍OPUS 388
77th Floor, Shenzhen Mandarin Oriental Hotel, 5001 Huanggang Road, Futian Center District
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