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Dining Duck Divine at Gaddi’s

1/F (take the dedicated elevator from The Peninsula Arcade entrance adjacent to Nathan Road)

+852 2696 6763

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An enduring beacon of sophistication, Gaddi’s continues to define what French cuisine means to this city. Renowned for its revolving roster of French seasonal classics, this time Chef Xavier Boyer welcomes canard à la presse once again to the menu - his way. Also known as “pressed duck”, this time-honoured regional speciality from the Loire Valley features a Challans duck served in multiple courses. Chef Boyer expands upon the tradition with creative decadence, showcasing the bird in three divine courses rather than just two. The duck is first introduced tableside, where the breast is carved into thin, delicate slivers and set aside, as are the legs. The remainder of the duck is then crushed in a screw press to extract the flavourful jus, which is served with the breast and a side of black truffle linguine. A crispy leg confit second course with a delicate truffle salad makes way for the heartwarming third – a clear broth with seasonal vegetables.

Valid Dates: 1 February  - 31 March 2017 (Except 14 February 2017)

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