Hong Kong’s first restaurant in the Far East to serve up exquisite European cuisine, with a dining room replete with opulent embellishments that constitute a restaurant of indisputable classical excellence. Culinary maestro Xavier Boyer brings his “modern-classic” culinary style to the venerated French fine dining destination. Gaddi’s band plays every evening.
Click here to download Chinese New Year Fireworks dinner menu
Click here to download Valentine's Day dinner menu
Awards and Accolades:
2018 Forbes Travel Guide Five-Star restaurant
Pinor – China's Wine List of The Year Awards 2018
Wine Spectator 2018 – Best of Award of Excellence
Wine Luxe Magazine: Wine by The Glass Restaurant Awards 2018 – Hotel Restaurant Champion
Gaddi's welcomes children aged 6 years old and above for lunch and dinner every day. In addition, toddlers aged 3 years old and above are welcome for lunch, on weekends and public holidays.
1/F (take the dedicated elevator from The Peninsula Arcade entrance adjacent to Nathan Road)
Lunch: 12:00 noon - 2:30 pm
Dinner: 7:00 pm - 10:30 pm
Lunch : Business casual, collared shirt is required - Please refrain from wearing torn jeans, athleisure/sportswear or sandals.
Dinner : Elegant attire -Please refrain from wearing jeans, sports attire or sandals. Closed-toed shoes, long trousers and long-sleeved/collared shirts are required for gentlemen.
Lunch: Business casual
Dinner: Elegant attire suggested
By clicking "Book A Table" you will be directed to an external website that is not operated or managed by The Peninsula.
The first restaurant to offer a world-class, fine-dining experience in Hong Kong – and arguably the whole of Asia – Gaddi’s has been delighting the city’s most discerning palates since 1953. To celebrate its 65th anniversary year, Gaddi’s has brought together a unique “golden culinary trio” of highly accomplished gastronomic talents, and the restaurant is also celebrating spring – a time associated with new life and fresh beginnings.
I love painting, unfortunately I’m not very good at it so I try to express my inner artist in a way that I am professional in – which is cooking.Read The Interview
