HONG KONG, JUNE 2026 — Salon Des Refusés has unveiled its summer culinary programme, debuting a series of thoughtful small plates that capture the breezy essence of a Mediterranean midsummer while respecting local terroir. Rooted in an ongoing dialogue between European maritime traditions and produce from Asia’s coastal markets and regional growers, the newly introduced Summer menu items forgo theatrical flair for crisp textures and clear provenance.
HONG KONG — Salon Des Refusés has unveiled its summer culinary programme, debuting a series of thoughtful small plates that capture the breezy essence of a Mediterranean midsummer while respecting local terroir. Rooted in an ongoing dialogue between European maritime traditions and produce from Asia’s coastal markets and regional growers, the newly introduced Summer menu items forgo theatrical flair for crisp textures and clear provenance.
Chef Luca’s study in maritime flavours ranges from light crudos that highlight meticulous in-house curing techniques, to sharing dishes designed for small groups. Cue notable introductions like Flower Crab & Uni, local flower crab arrives in its shell, enriched with sea urchin butter and topped with uni, best enjoyed with toasted country bread on the side; a Japanese Fruit Tomato Salad from the Shizuoka region, simply dressed in Jerez vinaigrette; and crisp Tiger Prawn & Cucumber Blossom Fritti, a deft nod to the classic fritto misto encountered from Milan to Marseille.
Meanwhile, pristine Ebisu Oysters from southern Japan are presented in their natural, unvarnished creaminess. House-cured Smoked Mackerel offers a deeper, more savoury profile, while firm slices of Big Eye Snapper are elevated in a fragrant, multi-layered dressing composed of Sicilian lemon oil, local kumquat, and calamansi, spiked with the subtle perfume of Timut pepper. A highlight is the Sicilian Langoustine Tartare, a measured exercise in salinity and sweetness enriched by lime topped withalmonds from Spain and a generous shaving of wax-aged Greek bottarga from Athens.
Alongside the seasonal menu, Salon Des Refusés continues its rotating Blackboard Specials, shaped entirely by the morning’s catch and available in limited quantities. Depending on what arrives from local fishermen, guests may encounter prized seafood rarely seen on regular menus, prepared simply and served until sold out. Highlights include wild-caught threadfin served with bouillabaisse, saffron potatoes and rouille, with only two portions available daily.
The meal concludes with a light, nostalgic Mango Pavlova, or an elemental 75 per cent dark Chocolate Ganache finished with cold-pressed extra virgin olive oil, Maldon sea salt, and a sharp dust of Espelette pepper that calls to mind the lingering summer evenings of years past.
"There is nothing like that first bite of seafood in the summer," says Chef Luca. "It always takes me back to happy memories of the long, seaside family trips of my childhood. My hope is by keeping the cooking simple and letting the ingredients do the talking, we can share some of those happy memories with you."
Reservations are now open here.
*All prices are subject to 10% service charge
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For more information, please contact COMPANION:
Jacqueline@companioncommunications.com
Dominique@companioncommunications.com
June@companioncommunications.com
Address: 9 Bridges Street, Sheung Wan, Hong Kong
Opening Hours:
From 6pm
Open Wednesday to Saturday, including public holidays
Instagram: @salondesrefuses
About Salon Des Refusés
Each night is a showcase of Cuisine du Soleil, featuring raw and radiant bounty from the coasts of southern France and Northern Italy, brightened only with light and vibrant produce harvested from the land or reeled in from the salty waves. As guests enter through the seafoam green door on Bridges Street, they are taken on a journey that unfolds like an unhurried stroll along the coast, each plate a discovery yet to be made. Whether dining up close and personal for an a la carte date night, watching the chefs in action at the six-seat bar counter, or taking their seat in the plush banquettes and candlelit mahogany tables of the dining room for full curated experience among friends, all guests will have their experience captained by Chef Luca himself from the moment they enter to the moment they leave.
About Black Sheep Restaurants
Founded in 2012 by Syed Asim Hussain, Black Sheep is Asia's most compelling hospitality movement with over 50 restaurants built on connected storytelling and a deep love for the people, places, times and memories that inspired them. At the intersection of art, culture, innovation and hospitality, Black Sheep crafts narrative-driven experiences that have revolutionised the hospitality industry in Hong Kong, the city it calls home, and abroad.
A catalyst for the future of hospitality, Black Sheep is community-focused and committed to doing work with a social conscience that will make a positive impact on the world. By choosing to collaborate with others who dream big and by approaching their work with joy and optimism, Black Sheep crafts memories for the guests in the dining room and for those who are part of its journey and has woven itself into the fabric of hospitality's future.
Black Sheep has time and time again established itself as a pioneer in the field of service, defining its own brand and rules of hospitality. Its collective work has received notable recognition from some of the world's leading culinary awards, including MICHELIN Guide, Asia's 50 Best and La Liste.