This Valentine’s Day, Hugo’s is presenting a brand new six-course festive dinner menu, featuring an array of unique homemade appetisers such as a selection of freshly shucked French oysters with mignonette; French foie gras torchon with pistachio, grapes, celery, walnut and brioche; followed by creamy white onion soup with royal oscietra caviar and poached leeks. Guest can cleanse their palates with a Campari and orange sorbet, followed by a choice of main course, between French royal sea bream ‘en papillote’ with bell peppers, young chicory, saffron braised potatoes and samphire; and US prime beef and Dutch veal served with chervil root crème, creamed mushrooms, topped with Perigord winter truffles and red wine sauce. The Valentine’s Day dinner menu is complete with wild berry bavarois with honeycomb vanilla parfait and lemon basil crème for dessert. Reservations are strongly recommended.