Hong KongSai Ying Pun

Le Colvert

Spécialités de canard · Cuisine maison · Vins de producteurs

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

Reserve your table now!

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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. Ask your waiter for details
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

Plats

Pot-au-feu
Duck pot-au-feu. Duck leg with root vegetables and duck broth
Filet de cane servi entier+58HKD
Pan-fried hen 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
Macaronade, foie gras, magret confit & truffles. Penne pasta with foie gras, oyster mushrooms, breast confit and truffles

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 Richelieu
Richelieu pâté en croûte. In a crust — foie gras, pork meat & pistachio
Terrine de foie gras
Foie gras terrine. Served with a chutney
Foie gras poêlé
Pan-fried foie gras. With roasted fruits

Enhance your starter with a Sauternes pairing +78

Soup

Soupe de saison
Homemade seasonal soup. Please ask your waiter for today's selection

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-fried duck fillet, Le Colvert sauce. Female duck (hen) from South-West France
Burger du Pays-Basque
Pays-Basque duck burger. Duck patty, Ossau-Iraty cheese & piquillo pepper
Omelette d'œufs de cane
Duck-egg omelette. With porcini & oyster mushrooms
Macaronade au foie gras, magret confit, pleurotes et truffes+38HKD
Macaronade, foie gras, magret confit & truffles. Penne pasta with foie gras, oyster mushrooms, breast confit and truffles

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

Dessert

Meringue aux fruits rouges
Red-fruit meringue. Meringue with vanilla ice cream, whipped cream & red-fruit coulis
Baulois au chocolat et sa crème Chantilly
Chocolate Baulois with Chantilly. Salted-caramel chocolate cake
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
98
Crispy mustard duck tongues
Magret pané à l'anglaise, sauce piquillos
118
Breaded duck-breast nuggets, piquillo pepper sauce
Cœurs sautés à l'ail et au persil
198
Duck hearts, garlic & parsley
Gésiers confits sautés à l'ail et au persil
198
Confit gizzards, garlic & parsley
Magret fumé, mangue & mousse d'avocat
188
Smoked duck breast, mango & avocado mousse
Vol-au-vent de cèpes et pleurotes au vin jaune
198
Vol-au-vent of porcini & oyster mushrooms, yellow wine
Planche de dégustation
298
Tasting platter
Pâté en croûte, foie gras, smoked duck breast, gizzards confit
Foie gras poêlé
198
Pan-fried foie gras with roasted fruits
Soupe de saison
128
Homemade seasonal soup
Ask your waiter for details
Terrine de foie gras et son chutney
198
Foie gras terrine, chutney
Sauternes pairing +78
Chaussons de ratatouille
98
Summer-vegetable stew pies
Pâté en croûte Richelieu maison
178
Homemade Richelieu pâté en croûte
Foie gras, duck breast, pork meat & pistachio

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

Plats

Filet de cane du Sud-Ouest, servi entier
348
Pan-fried hen fillet from South-West of France
Magret de canard du Sud-Ouest, servi entier
498
Whole pan-fried 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 de Bressan rôti· for 2
988
Roasted yellow Bressan 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
Macaronade, foie gras, magret confit & truffles
Penne pasta
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
Mashed potato and Le Colvert sauce
Signature
Canard de Challans à la presse
Rouen-style pressed Challans duck
A ritual of French gastronomy. 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 au beurre aillé
78
Green beans, garlic butter
Légumes de saison rôtis
78
Seasonal roasted vegetables
Salade verte, vinaigrette au verjus
68
Green salad, verjus vinaigrette

Desserts

Vacherin aux fruits rouges ou chocolat
118
Vacherin meringue with red fruits or chocolate
Meringue with vanilla ice cream, whipped cream & coulis
Crème brûlée à la vanille de Madagascar
108
Madagascar-vanilla crème brûlée
Baulois au chocolat et sa crème Chantilly
118
Salted-caramel chocolate Baulois with Chantilly
Griottes à l'Armagnac, financier et son sorbet
118
Cherries in Armagnac, almond financier & cherry sorbet
Ossau-Iraty et sa confiture de cerises noires
108
Ossau-Iraty sheep cheese, black-cherry jam
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

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

Tasting

Whole table · evenings

Tasting menu

Amuse-bouche

Starter

Terrine de foie gras
Foie gras terrine. Served with a chutney
Pâté en croûte Richelieu
Richelieu pâté en croûte. In a crust — foie gras, pork meat & pistachio
Foie gras poêlé
Pan-fried foie gras. With roasted fruits

Soup

Soupe de saison
Homemade seasonal soup

Main

Filet de cane servi entier
Pan-fried hen fillet
Saucisse de canard maison
Homemade duck sausage
Cuisse confite
Slow-cooked caramelised duck leg
Canard de Bressan 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

Dessert

Meringue aux fruits rouges
Red-fruit 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

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