Fine Dining Restaurant and Lounge opens at JIA Boutique Hotel in Hong Kong

OPIA, the new fine dining restaurant and late night lounge at the Philippe Starck-designed JIA Boutique Hotel in Causeway Bay, Hong Kong, opens its doors last Friday.

OPIA’s name comes from the Greek word meaning vision, relating to the visual delight of the restaurant’s lush colour palettes and rich textures. The interior décor is conceptualised to reflect the passion and sensuality of Chef Ezard’s cuisine through the use of colours and to reflect his free-spirited style through patterns of  ripples and fish-scales.

The launch of this vibrant new space follows hot on the heels of JIA’s more casual restaurant, Y’s Asian bistro, which opened in March 2005.

Both outlets are as imposing on the eye as on the palate, being designed by award-winning interior designer, André Fu of Hong Kong architectural firm AFSO. Fu is a protégé of renowned architect John Pawson and designer of the homes of several celebrities in Hong Kong, including Michelle Yeoh’s.

OPIA’s menu has been devised by one of Australia’s most in-demand chefs, Melbourne-based Teage Ezard, and embodies the adventurous “Australian free style” cuisine for which he has picked up awards and endless accolades at his eponymous restaurant at Melbourne’s Adelphi hotel.

Curved metal window screens and billowing sheer drapes allow the urban buzz of Causeway Bay to mingle with the calm atmosphere within OPIA. A sculptural ceiling above the five metres long burgundy ‘rosso lepanto’ marble bar counter, sunken leather upholstered sofabeds and low-lying tables and leather stools add to the mood and playfulness of the lounge area.

Two private dining rooms provide guests with a lavishly comfortable experience of OPIA’s warm yet contemporary feel. One private room can be created by sliding together two dark-toned glass partitions while a second one, offering subtle views of the display kitchen through clever panels of bevelled mirrors, is completely self-contained, housing its own state-of-the-art AV and air-conditioning systems. A stunning classic crystal chandelier with a mesh covering accents the unique experience of the main private room.

OPIA’s sensual glow is created by lighting experts, London-based Isometrix, who have worked with Philippe Starck and Christian Liagre on several projects, as well as on other high-end restaurants.

OPIA’s menu features the provocative cuisine of celebrated Melbourne Chef, Teage Ezard. Ezard has won numerous Chef awards since opening ezard (formally know as ezard at adelphi), in Flinders Lane, Melbourne in 1999 and his cookbook recently won The Best Chef Book in the Gourmand World Cookbook Awards.

Ezard terms his food “Australian free style”, with the primary – although by no means only – influences of the cuisines of Asia, particularly China and Thailand. The menu emphasises very fresh and natural ingredients, many of which are sourced from his native Australia.

At dinner, the eight-course tasting menu (HK$800) offers a chance for guests to experience a relaxed and sensual meal the Ezard way.

From the a la carte, a meal might start with Japanese inspired oyster shooter with mirin, wasabi, tamari and seaweed, green tea soba roll (HK$35 each), Yellow fin tuna sashimi with bonito pannacotta, mirin, soy, sesame dressing and crispy shiso leaf (HK$170) or Steamed scallop tortellini with verjuice and citrus butter sauce, yarra valley salmon eggs, crispy leek and herb salad (HK$160).

Mains present an equal split between fish, poultry and meat all prepared with deliciously vibrant Asian flavours, such as: Crispy skin northern territory barramundi with chinese broccoli, steamed rice and yellow curry dressing (HK$260), Crispy fried pork hock with chilli caramel, thai basil, marinated beanshoots (HK$220), Sichuan peppered roast duck with shaosang wine dressing, asian mushrooms and steamed rice noodle roll (HK$270), or Sumac spiced lamb cutlets with eggplant two ways, soft herbs and persian fetta salad and sweet and sour pomegranate (HK$280).

Off-menu vegetarian starters and mains can be discussed with waiting staff, who will consult with the kitchen for daily vegetarian specials, to be cooked a la minute, upon request.

A tempting selection of intriguing desserts present a serious challenge for those wanting to avoid a sweet finish. The selection includes: Pink grapefruit, gin and coriander sorbet with citrus fruit salad and pistachio wafer (HK$80); Callebaut bitter chocolate torte with raspberry chilli caramel and mint sorbet (HK$95) and Honeycrunch ice  cream with toasted gingerbread, cinnamon oil and sugar swirls (HK$105).

The wine list is a combination of acclaimed boutique and known wines, available by the glass with the tasting dinner or with à la carte orders. In all, 15 wines are available by the glass, including three sparkling and one dessert varieties.

OPIA cocktails feature plenty of fresh ingredients from the kitchen as well as the restaurant/bar’s own lemongrass-steeped vodka and other house infused spirits. Classic and innovative cocktails include a range of Martinis, Cosmopolitans and Daiquiris, and delicious sparkling cocktails.

OPIA is open Monday to Friday from 12 noon to 3 pm for lunch with last order at 2 pm, and from Monday to Saturday from 6 pm for drinks and dinner service is from 7 pm with last order at 11 pm (Closed on Sunday). OPIA is located on the 1st Floor, JIA boutique hotel, 1-5 Irving Street, Causeway Bay, Hong Kong.

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