Celebrate Cull ‘N Pistol’s second anniversary with this exquisite spring menu crafted by head chef Edward Yeung. Showcasing invigorating spring flavours and the natural essence of seafood, the menu features items such as the Alaskan crab meat and avocado salmon roe timbale ($168) topped with a tangy passion fruit dressing, and paccheri stuffed with fresh cod ($218) – a hearty pasta dish blanketed with sea urchin cream, tomato concasse and New England-style lobster bisque.
These seasonal dishes are available from now until April 23. Try them before they’re gone!
Cull ‘N Pistol
Shop GA 1-3, G/F Site A, 55 Tai Hong Street, Lei King Wan
Tel: 2513 0199