TE MANA LAMB, the premium lamb brand from New Zealand are hosting a special 4 Hands Dinner at Octavium on September 18. Each year, a small selection of leading international chefs visit farms and restaurants in New Zealand for a first hand experience of TE MANA LAMB – the passion of the farmers, the origin and terroir of New Zealand, and the unique flavours and textures this environment helps create. This September, past participants and chefs of acclaimed Michelin-starred restaurants, Jim Lofdahl and Silvio Armanni will join hands to create a 7-course menu showcasing 3 unique ways of serving Te MANA LAMB along with 3 complementing dishes using only the best of New Zealand ingredients.
For bookings, contact Octavium at +852 2111 9395 or [email protected]
TE MANA LAMB is renowned for its incomparable tenderness, juiciness and flavour. The TE MANA LAMB programme was initiated after an unexpected discovery by a group of farmers who were raising sheep to be healthier and better adapted to the high country of New Zealand. These farmers raised sheep that yielded a different type of intramuscular fat – higher in Omega-3, with marbling on a micro-scale – something never before seen in lamb.
About the chefs:
Chef Silvio Armanni was born in Clusone, Italy. It was here that he began working in a local pastry shop at 15 years of age. Years later, after gaining a plethora of experience in European Michelin and 5-Star hotel he found his way to Asia. Chef Silvio focused on the significance of raw ingredients throughout his apprenticeship and developed his own philosophy under the guidance of his mentors. He now helms the kitchen of Octavium. With passion and heart, he highlights neat flavours with elegance. Octavium’s intimate environment, with a 1:1 chef to table ratio makes guests feel at home.
Chef Jim Löfdahl was born and raised in Stockholm, Sweden. In 2008 he met Bjorn Frantzèn who made a huge impact on him as a chef as Bjorn went on to become one of Jim’s most significant mentors. Jim honed his skills within the fine dining realm and was rewarded when the restaurant earned its Michelin Stars, the first in 2009 and a second in 2010. Jim is now at the helm of Frantzen’s Kitchen, Hong Kong. This modern Nordic restaurant serves medium-sized dishes with Asian influences, all set in a casual and relaxed environment.
Price:
7 courses: HK$980 + 10% SC.
7 course+wine pairing: HK$980 + HK$580 + 10% SC.