ÉBAUCHE: A FRENCH FIRST DRAFT WITH ASIAN NOTES

In Causeway Bay, Ébauche presents a personal vision of modern French cuisine shaped by Asian memory. Led by chef Antonio “Toni” Au — formerly of Écriture — this intimate debut marks his first solo venture after years in award-winning kitchens.

The eight-course tasting menu opens with canapés inspired by Cantonese and Sichuan flavours before moving into refined seafood courses that celebrate umami. Standouts include nam yu (fermented tofu) beef tendon beignet and seared shirako with white corn soup and sea urchin. The Kabu chicken liver truffle tart highlights technical finesse, while charcoal-grilled threadfin, dry-aged duck breast, and wagyu showcase confident handling of fire and maturation.

Desserts bridge cultures with restraint — cucumber and green apple ice slurry for brightness, or poached pear scented with osmanthus and vanilla for a Franco-Chinese finish.

Anchored by an open kitchen and chef’s table, the space encourages dialogue between guest and chef. At Ébauche — meaning “first sketch” — French training meets Asian heritage in a thoughtful, quietly ambitious new chapter.