Salon Des Refuses

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Salon Des Refuses Chef Luca Marinelli has opened the doors to Salon des Refusés, his intimate exhibition of small plates and sun-drenched Mediterranean flavour.

Menton, the way we know it.Past the pastel facades and the postcard views, Menton has a rhythm all of its own. Italian i...
17/10/2026

Menton, the way we know it.

Past the pastel facades and the postcard views, Menton has a rhythm all of its own. Italian influences, Mediterranean flavours, long lunches in the sunshine, and little addresses where time seems to stand still.

From old-school institutions to hidden gems worth seeking out, these are the places that make us fall for Menton, one table at a time.

No ranking. No rules. Just good places, good people, and a little bit of Menton in every stop.

From the waters of Hong Kong to the traditions of Provence.Our local Ma Yau (threadfin) is carefully dried for 3 days us...
14/10/2026

From the waters of Hong Kong to the traditions of Provence.

Our local Ma Yau (threadfin) is carefully dried for 3 days using “Pichitto” paper, a special Japanese paper that draws moisture from the fish, refining its texture and concentrating its natural flavours. The result is a beautifully crispy exterior, giving way to a tender, delicate centre that lets the character of the fish shine through.

Paired with artichaut à la barigoule, a timeless Provençal preparation, the dish brings together the richness of the sea and the earthy elegance of the South of France.

At Salon des Refusés, it’s a meeting of traditions, thoughtful technique and exceptional ingredients, guided by the spirit of the cuisine du soleil.

Cassis, the way we know it.Cassis is more than its harbour and its Calanques. It’s a slower rhythm, salt in the air, lon...
08/10/2026

Cassis, the way we know it.

Cassis is more than its harbour and its Calanques. It’s a slower rhythm, salt in the air, long lunches, chilled bottles and tables you never quite want to leave.

From old favourites to the spots we’ve discovered along the way, these are the addresses that make us come back, season after season.

No ranking. No rules. Just Cassis, the way we like it.

Because the South always has another story to tell…

Next stop: 📍Menton

Some w**es were never meant to be displayed.Hidden inside our Manet book, a secret w**e list brings together a selection...
03/10/2026

Some w**es were never meant to be displayed.

Hidden inside our Manet book, a secret w**e list brings together a selection of exceptional bottles, one bottle per reference, reserved for those who know where to look.

A nod to the original Salon des Refusés, where works rejected by the official Salon found their own place to be seen.

Here, the same spirit lives on.

Great bottles. One of a kind.
For those willing to look beyond the obvious.

From the cold waters of Japan, sea urchin is a product of remarkable delicacy.Its coral is prized for its naturally crea...
30/09/2026

From the cold waters of Japan, sea urchin is a product of remarkable delicacy.

Its coral is prized for its naturally creamy texture, delicate sweetness and distinct salinity, with a flavour that reflects the waters and season in which it is harvested.

At Salon des Refusés, we use Japanese sea urchin to bring an extra layer of richness, freshness and marine depth to our dishes.

A fragile product that requires precision at every step, from the sea to the plate.

Genova, the way we know it.A city shaped by the sea, the port, and a certain way of doing things without too much fuss.F...
25/09/2026

Genova, the way we know it.

A city shaped by the sea, the port, and a certain way of doing things without too much fuss.

From old-school trattorias to small neighbourhood spots, long lunches to aperitivo by the water, these are the addresses that make us keep coming back.

No ranking. No rules. Just good places, good people, and a little bit of Genova in every stop.

Next stop: 📍Cassis

The Black Board is a true part of the Salon experience.It follows the seasons, the daily catch and what Chef Luca discov...
20/09/2026

The Black Board is a true part of the Salon experience.

It follows the seasons, the daily catch and what Chef Luca discovers at the market each morning.

From the freshest seafood to seasonal produce and spontaneous finds, it gives us the freedom to bring something different to the table every day.

Always changing, always driven by the product.

Come and check the Black Board to see what’s on today.

Crab season is calling.Straight from the seafood market this morning, our local flower crab arrives at the table at the ...
16/09/2026

Crab season is calling.

Straight from the seafood market this morning, our local flower crab arrives at the table at the height of its season.

Sweet, delicate, and full of character, paired with rich uni butter and warm grilled country bread.

A fleeting taste of the season, while it’s at its peak.

Limited portions available daily. Once they’re gone, they’re gone.

Good cooking starts with good sourcing.Before it reaches the kitchen, every fish has a story.From the fishing boat to th...
11/09/2026

Good cooking starts with good sourcing.

Before it reaches the kitchen, every fish has a story.
From the fishing boat to the market, we look for the freshest catch of the day, from sardines and squid to whatever the sea has to offer.

Seasonality guides us, freshness comes first, and the product remains at the centre.

Our role is simple: handle it with care and let its natural character shine.

Address

9 Bridges Street
Hong Kong

Opening Hours

Tuesday 18:00 - 23:00
Wednesday 18:00 - 23:00
Thursday 18:00 - 23:00
Friday 18:00 - 23:00
Saturday 18:00 - 23:00
Sunday 18:00 - 23:00

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