Shop A, 101/F, International Commerce Centre, 1 Austin Road West, Tsim Sha Tsui
T: +852 2977 5266 ? E:?[email protected]
Sunday to Thursday
Friday, Saturday and Eves of Public Holidays
( Closed on every Monday on April )
Odyssée Creative Dining
Join on a culinary adventure at Odyssée where our team will amaze you with their contemporary French cuisine, refined service and carefully selected wine list. Opening on the 101st floor of ICC, Odyssée is a brand new fine dining destination presented by Chef Aurelie Altemaire who is interpreting French cuisine with passion and inspiration she has taken during her 20-year-long culinary journey around the world.
The menu from Odyssée focuses on presenting the best of the seasonal ingredients. The combination is flexible and reflects chef’s creativity on cuisine, making the dishes unique and full of surprises.
Lunch menu which changes on a monthly basis offers options of 2-course, 3-course and 4-course in a mix and match style in which the selected ingredients will be incorporated into the full course of the menu by the chef. Starting from only $280, the lunch at Odyssée offers an exceptional dining experience of good value with refined French cuisine served against the backdrop of the Victoria Harbor. The weekend brunch will also delight diners with an amazing variety of seasonal ingredients especially seafood choices topped off with fine wine and the mesmerizing sea view.
Elevated French Dining with the Victoria Harbor View
Located on the 101st floor of ICC, Odyssée is the only French dining establishment on the sky dining level and it embraces the superb views of the Victoria Harbor and the Kowloon Peninsula, enabling the guests to enjoy the dining experience with breath-taking views.
About Our Team
French Chef Aurélie Altemaire had already acquired an impressive 20 years of culinary experience. She started her apprenticeship in a classic French restaurant at a hotel in Paris and had honed her techniques at some of the world’s finest dining rooms in Paris, the U.S and London. Chef Aurélie was the Executive Head Chef at Bokan Restaurant in London and L’Atélier de Jo?l Robuchon in London as Head Chef for 10 years.
Chef Aurélie loves clarity and authenticity on her cuisine; there is always one focus on her dish and all sides and sauces will be developed based on this main ingredient, making the dish refreshingly simple and delightful.
The culinary journey has broadened Chef’s horizon and she is now ready to delight diners in Hong Kong with the help of her passionate team members, Sous Chef Deep and Pastry Chef Kevin.