Bisou Sucré Vol. 5 — Food Pre-Order
Updated: Aug 29
Bisou Sucré Vol. 5 — Food Pre-Order
Sat 19 September 2026 · 9:30pm – 2am · A private penthouse, top floor, Wanchai, facing Victoria Harbour.
Hungry before the music takes over? Pre-order from Higasa Sushi or Bain Marie Catering — it'll be waiting for you at the Penthouse, no need to leave the party to eat. Build your order below: add as many dishes as you like, adjust quantities, and pay once at checkout.
Higasa Sushi Party Set — HK$518
49 pieces — nigiri (shrimp, salmon, tuna, seared salmon, seabream), tuna gunkan, salmon & tuna sashimi, tuna-avocado rolls, seared salmon-avocado rolls. Tuna and seabream from Japan, salmon from Norway.
Bain Marie: Cold Cuts & Cheese — HK$978
Chef's selection of AOP cold cuts and cheese, red grapes, nuts. 1kg, served ready to eat.
Bain Marie: Warm Savoury — HK$948
24 mini sausage rolls, 21 mini quiches Lorraine, 16 mini croque-monsieurs. Classic French bistro finger food, served warm.
Bain Marie: Grazing Platter — HK$978
18-ingredient spread — comté, chorizo, cured ham, hummus, guacamole, olives, mozzarella, fresh fruit & veg. 1.5kg.
Bain Marie: Mini-Sweets — HK$748
Macarons, mini-financiers, mini-brownies — French patisserie-style, pairs beautifully with champagne.
Build Your Order
One checkout for everything above — the cart starts empty, add whichever dishes you want and set the quantity for each. Mix and match as many packages as you like.
Pre-Order Conditions
This is a food pre-order add-on, not an entry ticket — a ticket to Bisou Sucré Vol. 5 is required separately.
Orders can be placed until Thursday 17 September 2026, 9:30pm (HKT) — 48 hours before the party.
All pre-orders are delivered directly to the Penthouse for the night of the party — nothing to carry, nothing to pick up, it'll be waiting for you there.
Subject to availability. Orders are confirmed by email once payment is received.
The "Order Your Food" button opens a secure Stripe checkout in a new tab — no card details ever touch this page. Your order is confirmed by email the moment payment goes through.
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