Designed by Studio Paolo Ferrari, Peridot is a sky-high destination pushing the boundaries of design, mixology and cuisine
For some of the best views of Hong Kong, visiting this newly opened sky-high destination is a must. Just opened at The Henderson, where Zaha Hadid Architects left their mark, Peridot is Central’s latest cocktail sanctuary found within Summit 38, the hotel’s dining and lifestyle destination that’s also home to Kappou restaurant Hana no Kumo.
Beyond its stunning lime-green interior by Studio Paolo Ferrari, the 38th-level bar is here to push the boundaries of design, mixology and cuisine with game-changing terroir-driven drinks and fermentation-forward plant-based haute cuisine.
The food and drink
Central to the drinks menu is its pioneering Global Terroir Programme, a quarterly initiative curated by François Cavelier, the director of beverage. Each quarter celebrates the unique environmental factors that shape the spirits, as well as their origins, passionate producers and culinary influences.
To begin this chapter, guests are transported to Kagoshima, a seaside city on Japan’s Kyushu island, known for its mineral-rich soil, luscious sweet potatoes and craft shochu production. In honour of Kagoshima’s agricultural and artisanal heritage, these elements are brought to life through an exquisite collection of Satsuma Kiriko glassware and Tateno Pottery.
Inside these glassware you’d find inspiring mingling of flavours. Nude Study, for instance, is a sensual portrait with vodka as its canvas, painted with the flavour profiles of Akayane Yuzushu and Timur pepper. Even more daring is the Durian’s Consent, where the sweet funk of the Musang King variety is balanced with shochu, rum and more rum.
Equally ambitious is the food menu, conceptualised by the world-renowned “culinary artist” Lisandro Illa. The Argentinian chef, with experience at Noma and Popl under his belt, brings plant-based cuisine to a whole new level with highly complex fermentation techniques. From the bar snacks to the four-course tasting menus, familiar ingredients are turned into flavour-packed creations; cheese is derived from cashews and pine nuts, while juicy watermelon is turned into cold cuts.
More than just a bar
Food and drink aside, guests will also flock to Peridot for its soulful live performances from Thursday to Saturday. Look forward to a great time with talented musicians, including internationally acclaimed saxophonist Veronika Semylit and DJs who will be there to entertain you late into the night.
