Hong KongSai Ying Pun

Le Colvert

Duck Specialities · Home-cooked cuisine · Wines from producers

French duck recipes, sourced directly from France and prepared the way they are at home — from tongues and legs confit to a refined, fine-dining pressed duck.

MICHELIN Guide 2026 · Selected

Lunch11:30 – 15:00

Dinner18:00 – 23:00

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About

Three breeds, one obsession.

Nestled in Sai Ying Pun in the heart of Hong Kong, we specialise in French duck recipes.

Sourced directly from France, we invite you to explore the different cuts from three distinct breeds — Landes duck, fat duck, and Challans duck — each prepared in a variety of regional ways.

From tongues to legs confit, our menu features classic homemade dishes inspired by the countryside, while also presenting refined delicacies, such as our signature pressed duck, which draws from fine-dining traditions.

To complement your meal, our wine selection reflects this spirit — bottles from small vineyards across various places of France.

Chef in a Le Colvert apron carving a roasted duck — In our kitchen · the duck, served

Photo gallery

A look inside

A spread of duck dishes on Le Colvert porcelain, seen from above

Chef in a Le Colvert apron carrying a roasted duck

Sliced duck breast with red berry sauce and roasted squash

Le Colvert dining room — green banquette, white tablecloths, art on the walls

Painting of a chef pressing duck à la rouennaise

From the kitchen

Lunch

Monday to Friday (except public holidays) · 11:30 – 15:00

Weekday set lunch 248HKD

From 11:30am to 3:00pm

Entrée

Soupe de saison
Homemade seasonal soup
Salade de gésiers
Gizzard salad. Confit gizzards, crispy corn, green salad with verjus dressing
Terrine de foie gras+38HKD
Foie gras terrine. Served with chutney and brioche toasts

Plats

Pot-au-feu
Duck pot-au-feu. Leg with root vegetables and broth
Filet de cane servi entier+58HKD
Pan-seared female duck fillet. With celeriac purée and pickled onions
Omelette d'œufs de cane aux cèpes & pleurotes
Duck-egg omelette, porcini & oyster mushrooms. Served with salad
Saucisse de canard+38HKD
Duck sausage. With mashed potato and Le Colvert sauce
Macaronade au foie gras, magret confit, pleurotes et truffes+38HKD
Foie gras, magret confit & truffles. Penne, oyster mushrooms

Add a side of duck-fat French fries +48

Dessert

Apple & walnut cake
Apple compote and vanilla ice cream
Upgrade to classic desserts+38HKD
Upgrade to tableside flamed desserts+98HKD

Tea or coffee included (hot or iced)

Wine glass or beer 300 ml +48 HKD

Prices are in Hong Kong dollars and subject to 10% service charge. All items are subject to availability.

Brunch

Saturdays, Sundays & public holidays · 11:30 – 15:00

Weekend brunch 488HKD

2 hours free-flow Champagne, cocktails & mocktails+348 HKD per person

2 hours free-flow house white & red wines, beers+268 HKD per person

Starter

Pâté en croûte maison
Homemade pâté en croûte. Foie gras, duck, pork, pistachio and truffle
Terrine de foie gras
Foie gras terrine. Served with a chutney and brioche toast
Foie gras poêlé
Pan-seared foie gras. With roasted apples and brioche toast

Enhance your starter with a Sauternes pairing +78

Soup

Soupe de saison
Homemade seasonal soup

Main

Cuisse de canard confite du Sud-Ouest, sauce truffée
Slow-cooked caramelised duck leg, truffle sauce. From South-West France
Filet de cane servi entier, sauce Le Colvert+68HKD
Whole pan-seared female duck fillet from South-West France, Colvert sauce
Burger du Pays-Basque
Pays-Basque duck burger. Duck patty, Ossau-Iraty cheese & piquillo pepper sauce
Omelette d'œufs de cane
Duck-egg omelette. With porcini & oyster mushrooms
Macaronade au foie gras, magret confit, pleurotes et truffes+38HKD
Foie gras, magret confit & truffles. Penne, oyster mushrooms

Mains served with roasted seasonal vegetables & duck-fat French fries

Dessert

Meringue aux framboises ou caramel au café
Meringue with vanilla ice cream, Chantilly cream & raspberry or coffee caramel
Baulois au chocolat et sa crème Chantilly
Chocolate cake with Chantilly, salted caramel
Upgrade to a tableside flamed dessert+98HKD

Still or sparkling water, tea and coffee included

Prices are in Hong Kong dollars and subject to 10% service charge. All items are subject to availability.

À la carte

Daily · lunch and dinner

À la carte

Spécialités de canard · cuisine maison · vins de producteurs

Entrées

Langues croustillantes à la moutarde et légumes vinaigrés
98
Crispy mustard duck tongues with pickled vegetables
Magret pané à l'anglaise, sauce piquillos
118
Breaded duck-breast nuggets, piquillo pepper sauce
Cœurs à la persillade
198
Duck hearts, garlic & parsley
Gésiers confits sautés à la persillade
198
Confit gizzards, garlic & parsley
Carpaccio de magret fumé, mangue & avocat
188
Smoked duck breast carpaccio, mango & avocado
Vol-au-vent de champignons au vin jaune
198
Vol-au-vent of porcini & oyster mushrooms, truffle, yellow wine
Planche de dégustation
298
Tasting platter
Pâté en croûte, foie gras, smoked duck breast, gizzard confit and toast
Foie gras poêlé et ses pommes rôtis
198
Pan-seared foie gras with roasted apples & brioche
Soupe de saison
128
Homemade seasonal soup
Terrine de foie gras et son chutney
198
Foie gras terrine, red pepper chutney & brioche
Sauternes pairing +78
Feuilleté de tomates cerises
128
Cherry-tomato puff pastry tart
Ossau-Iraty sheep cheese & Dijon mustard
Pâté en croûte maison
178
Homemade pâté en croûte
Foie gras, duck, pork, pistachio & truffle

Enhance any dish with foie gras terrine or pan-seared foie gras +98

Plats

Filet de cane du Sud-Ouest, servi entier
348
Pan-seared female duck fillet from South-West of France
Magret de canard du Sud-Ouest, servi entier
498
Whole pan-seared duck breast from South-West of France
Cuisse de canard confite du Sud-Ouest
248
Slow-cooked caramelised duck leg from South-West of France
Canard jaune entier de Bressan rôti· for 2
988
Roasted yellow Bressan whole duck served with caramelised onion
To complement your meats above, please choose one sauce: orange · Le Colvert · truffle
Omelette d'œufs de cane aux cèpes & pleurotes
258
Duck-egg omelette, porcini & oyster mushrooms
Macaronade au foie gras, magret confit, pleurotes et truffes
298
Foie gras, magret confit & truffles
Penne, oyster mushrooms
Burger du Pays-Basque
198
Pays-Basque duck burger
Duck-leg patty, Ossau-Iraty cheese, piquillo pepper sauce
Saucisse de canard maison
308
Homemade duck sausage
Served with mashed potato
Signature
Canard de Challans à la presse
Rouen-style pressed Challans duck
A ritual of French gastronomy. Our duck press highlights the Challans duck from the Loire Valley, renowned for its gamey flavour: crispy roasted breast, legs in vol-au-vent, the rest pressed at the table for a sauce finished with cognac, wine and herbs.
for 3 to 4 — subject to availability2,688HKD

Accompagnements

Gratin Dauphinois
88
Creamy potato gratin
Frites à la graisse de canard
78
Duck-fat French fries
Frites truffées à la graisse de canard
118
Truffled duck-fat fries
Haricots verts à la persillade
78
Green beans, garlic & parsley
Légumes de saison rôtis
78
Seasonal roasted vegetables
Salade verte, vinaigrette au verjus
68
Green salad, verjus vinaigrette

Desserts

Ossau-Iraty et sa confiture de cerises noires, pain de campagne
108
Ossau-Iraty sheep cheese, black-cherry jam, and sourdough bread
Baulois au chocolat et sa crème Chantilly
118
Salted-caramel molten chocolate Baulois with Chantilly
Vacherin aux framboises ou pêche rôtie
118
Vacherin meringue with raspberry or roasted peach
Meringue with vanilla ice cream & Chantilly cream
Crème brûlée à la vanille de Madagascar
108
Madagascar-vanilla crème brûlée
Add a Madagascar-vanilla ice cream to any dessert
28

Flambé

Flamed at the table

Crêpes Suzette flambées au guéridon et sa glace vanille
248
Suzette French pancakes with Cognac & Cointreau, served with vanilla ice cream
Brioche perdue flambée au Cognac, noisettes & fruits rôtis
248
Brioche French toast with Cognac, served with hazelnuts, roasted fruits and vanilla ice cream
Tarte aux cerises noires flambées à l'Armagnac, pistaches
248
Black-cherry tart flamed with Armagnac, pistachio, vanilla ice cream and candied orange zest

Prices are in Hong Kong dollars and subject to 10% service charge. All items are subject to availability.

Drinks

Wines by the glass, cocktails, digestifs

Drinks

Wines by the glass · Cocktails · Beers · Digestives · Soft drinks · Tea & coffee

Champagne

Glass 15 cl · Carafe 50 cl · Bottle 75 cl

Sandrin Brut
Domaine Sandrin, Champagne · Chardonnay, Pinot Noir, Pinot Meunier
Glass
168
Bottle
798

Rosé wine

Glass 15 cl · Carafe 50 cl · Bottle 75 cl

Rollier
La Martinette, Côtes de Provence, 2023 · Rolle
Glass
118
Carafe
368
Bottle
568

White wine

Glass 15 cl · Carafe 50 cl · Bottle 75 cl

L'Instant
Famille Fabre, Languedoc-Roussillon, 2024 · Sauvignon Blanc
Glass
98
Carafe
298
Bottle
398
Chablis
Olivier Morin, Burgundy, 2023 · Chardonnay
Glass
128
Carafe
418
Bottle
648

Red wine

Glass 15 cl · Carafe 50 cl · Bottle 75 cl

Saint-Émilion
Château Belle Grange, Bordeaux, 2023 · Merlot, Cabernet Franc
Glass
98
Carafe
298
Bottle
398
Le Beaujolais
M. & C. Lapierre, Beaujolais, 2021 · Gamay
Glass
118
Carafe
368
Bottle
568
Les Vieilles Vignes
Domaine Sarrazin, Burgundy, 2023 · Pinot Noir
Glass
128
Carafe
418
Bottle
648
Domaine de la Butte
Jacky et J.P. Blot, Loire Valley, 2021 · Cabernet Franc
Glass
148
Carafe
458
Bottle
708
Chevalier de Lascombes
Château Lascombes, Margaux, 2015 · Cabernet Sauvignon, Merlot
Glass
298
Carafe
888
Bottle
1188

A larger selection of wines is available on our master wine list. Vintage and availability are subject to change.

Dessert wine

Glass 10 cl · Half bottle 37.5 cl

Sauternes
Carmes de Rieussec, 2015 · Sémillon, Sauvignon Blanc
Glass
168
Half
468
G de Gasparet
Famille Fabre, Languedoc-Roussillon
Glass
148

Signature cocktails

Le Colvert
148
Green Chartreuse, melon liqueur, Cointreau, lime
Murmure
128
Cognac, crème de cassis, ginger beer & egg white
French Negroni
108
Gin, Lillet Blanc, Cointreau
The Duck Pond
108
Gin, curaçao, lemon, and a naughty duck
L'Envol
118
Armagnac, Aperol, Amaro, lemon

Beers

Bottle 330 ml

1664 Kronenbourg
88
1664 Kronenbourg Blanc
88
Amber beer by Alaryk
118
Carlsberg non-alcoholic
88

Digestives

Parisian coffee, flamed at the table
128
Green or Yellow Chartreuse
188
Armagnac
128
Hennessy VSOP Cognac
108
Ricard pastis
58
Amaretto
58
Calvados Hors d'âge
88
Le petit canard
88

Tableside digestifs

Prepared at your table

Fontaine de la Belle Époque
178/ per glass
Serves 2 to 4 pax, requires the whole table's participation
A classic 19th-century French ritual. A vintage four-spout ice fountain is brought tableside with traditional slotted spoons, sugar cubes, and a glass of artisanal absinthe. Watch as the slow drip of ice water transforms the spirit into a mesmerizing, opalescent louche.
Café Parisien
128/ per glass
Cognac VSOP, hot espresso, brown sugar, floated vanilla cream
A French take on an Irish classic. In a pre-warmed glass, rich hot coffee and VSOP Cognac sweetened with brown sugar, crowned with a cool cap of lightly whipped vanilla cream. A silky, aromatic, perfectly balanced digestif.
Le G de Gasparets (Famille Fabre)
148/ per glass
A fortified Grenache from 70-year-old vines. An exceptionally rare fortified red wine crafted from 70-year-old Grenache vines. Fermentation is masterfully halted with grape spirit, extracting profound notes of candied cherry, prune, and warm spiced bread. Rich and buttery on the palate with a smooth, lingering finish. Limited to 2,000 bottles annually.

0% Alcohol

Sparkling chardonnay
Glass
128
Bottle
548
White wine — chardonnay
Glass
108
1/2
348
Bottle
528
Red wine — syrah
Glass
108
1/2
348
Bottle
528

Mocktails

Ma Chérie
88
Raspberry, cherry blossom, strawberry, rose, lemon
La Noix de Coco
88
Coconut, pineapple, lime juice, syrup
L'Espelette
88
Grapefruit, peach, lemon, Espelette pepper

Soft drinks

Coca-Cola, Coca-Cola Zero
38
Tonic water, soda water
38
Ginger ale, ginger beer
38
Fresh lime soda
48
Juices (orange / apple)
48

Tea & coffee

English breakfast, Earl Grey
48
Chamomile, peppermint, jasmine
48
Coffee of your choice
38

Water

Belu (free-flow)
18
Choose still or sparkling · per person

Tasting

Whole table · evenings

Tasting menu

Amuse-bouche

Starter

Terrine de foie gras
Foie gras terrine. Served with a red pepper chutney & brioche
Pâté en croûte maison
Homemade pâté en croûte. Foie gras, duck, pork, pistachio and truffle
Foie gras poêlé
Pan-seared foie gras. With roasted apples

Soup

Soupe de saison
Homemade seasonal soup

Main

Filet de cane servi entier
Pan-seared female duck fillet
Saucisse de canard maison
Homemade duck sausage
Cuisse confite
Slow-cooked caramelised duck leg
Canard de Bressan entier rôti+148HKD· serves 3 · per person
Whole roasted Bressan duck
Canard de Challans au sang+388HKD· serves 4 · per person
Rouen-style pressed duck from Challans

Served with roasted vegetables & duck-fat French fries

Pre-dessert

Trou Gascon
Trou Gascon. Cherry sorbet with Armagnac

Dessert

Meringue aux framboises
Raspberry meringue. With vanilla ice cream and red-fruit coulis
Baulois au chocolat et sa crème Chantilly
Chocolate Baulois with Chantilly
Tableside flamed dessert+98HKD

Mignardise & coffee

788HKDPer person

This menu requires the whole table participation

Pairings

Optional, served alongside the menu

3 glasses · wine+348HKD
4 glasses · wine+398HKD
3 glasses · non-alcoholic+288HKD
4 glasses · non-alcoholic+348HKD

Whole-table participation required. Prices are in Hong Kong dollars and subject to 10% service charge.

Wine

Producer-led wines from small French vineyards

Wine list

Producer-led wines from small French vineyards

A guided tour through France — Champagne to Bourgogne, the Rhône valley to Bordeaux. Bottles chosen one estate at a time.

Champagne
Bourgogne · Val de Loire · Rhône · Jura
Bordeaux · Beaujolais · Languedoc · Provence

Browse by region below

A chef pressing a duck à la rouennaise — historical illustration

The press · à la rouennaise

The signature

Pressed duck.

“A ritual of French gastronomy — the carcass turned through a silver press, the juices reduced into a sauce that will not exist anywhere else this evening.”

A whole Challans duck — breast roasted crisp, legs turned into vol-au-vent, the rest pressed at the table and finished with cognac, wine and herbs. Built and served by hand for three or four diners, in one ceremony.

Breed: Challans duck
Serves: 3 – 4
Reserve: By request

Visit

Sai Ying Pun · Hong Kong

Address

Shop 3, G/F, 321 Des Voeux Road WestSai Ying Pun · Hong Kong

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Reservations

Reserve your table now!

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Hours

Monday – Friday
Lunch
11:30 – 15:00
Saturday – Sunday & public holidays
Brunch
11:30 – 15:00
Daily
Dinner
18:00 – 23:00

Last orders 30 minutes before closing.

Reserve