「愛蝦樂園」海鮮自助晚餐 / “Summer Feast” Lobster and Shrimp Dinner Buffet @ Harbour Restaurant – The Harbourview

Read in English

踏入盛夏,大人享受璀璨陽光,小朋友享受悠長暑假,熱情與活力的味道彌漫著整個城市,歡愉的氣氛更悄悄走入我們的「愛蝦樂園」。

灣景國際灣景廳盛夏呈獻「愛蝦樂園」海鮮自助晚餐;以活力充沛的龍蝦及鮮蝦入饌,菜式均以鮮明的橙紅色為主體,奪目得令人心花怒放,配合主廚的心思煮法與配搭,款式創新多變,讓您彷如走進蝦樂園,充滿驚喜與歡樂。

龍蝦美饌精選

板燒龍蝦配芝士汁

特選肉質細嫩的中東龍蝦即場扒燒,香氣四散,淋上由三種芝士製成的芝士汁並燒至金黃,濃郁的芝士與龍蝦相融,提鮮而不喧賓奪主,惹味卻不失海鮮原有的鮮甜。

石斑龍蝦濃湯日本拉麵

大廚特別以鮮味的龍蝦頭、茄膏及雜菜等熬成芬芳的濃湯,配以味道清甜、肉質鮮嫩的石斑,濃郁中帶著清新鮮味,再加入爽口幼滑的日本拉麵,每一口拉麵均沾滿濃湯的鮮味,菜式簡單卻滋味豐富,一吃讚不絕口。

龍蝦.蝦籽北海道3.6牛乳蒸蛋

北海道3.6牛乳奶味香濃,以反覆嘗試得出的黃金比例與蛋漿混和蒸焗,嫩滑無比,加上爽甜的波士頓龍蝦肉進食,口感分明,灑在面層的蝦籽更誘出牛乳蒸蛋及龍蝦的清甜,又可稍作調味,是完美的配搭。

鮮蝦美饌精選

史拉差辣椒醬蝦慕絲配魚子醬

以鮮蝦頭膏為食材較為少有,而蝦慕絲則以鮮蝦頭膏及蛋王醬製成,且在製作過程中特意加入少許忌廉,使慕絲黏而不稠,並融入史拉差辣椒醬增添泰式風味,沾在香脆的餅乾上後灑上魚子醬作點綴,味道先濃後辣,讓人吃得過癮。

炸蝦膠釀珍珠飯卷伴柚子蜜糖汁

顏色奪目的「壽司卷」分別加入紅菜頭汁及墨魚汁作天然染色料,釀入由鮮蝦打製、爽口彈牙的蝦膠,輕炸後,外層鬆脆內裏綿軟,配以清新醒胃的柚子蜜糖汁,油膩感全消,與普通壽司相比更是耳目一新。

醉蝦粉皮

若然雞絲粉皮是您最愛的小吃,那麼醉蝦粉皮更不容錯過!除去花生醬的甜膩,換上加入了蜜糖的花雕酒醉蝦汁醃制,鮮嫩的蝦肉均勻地吸收了酒味的清香,並在自助晚餐當晚才鋪上晶瑩滑溜的粉皮,確保菜式鮮甜滑嫩,最後輕輕灑上黑芝麻,賣相精緻高貴,一試難忘。

另外,一向廣受歡迎的冰鎮海鮮如加拿大雪花蟹腳翡翠新西蘭青口法國麵包蟹鮮蜆鮮蝦新西蘭生蠔等均會輪流供應;各式壽司刺身包括文魚八爪魚吞拿魚劍魚北海道帶子希靈魚甜蝦及只在星期五至日露面的北寄貝油甘魚等多達九種款式亦會源源輪流奉上,海鮮款式之多定必讓您花多眼亂且大飽口福。當然,自助晚餐不少得各式新鮮沙律切肉燒美國西冷牛扒及羊脾香煎鴨肝香煎西蘭藍尖尾鱈魚柳配牛油檸檬汁紅酒燴牛尾菠菜芝士釀雞卷及同樣只在星期五至日出現的惹味黃金蝦等美饌輪流提供,材料款式之多絕不會讓您感到乏味。

自助晚餐當然少不了甜品吧!我們不但精心為您帶來以下3種推介甜品,每晚更供應共8款口味的王牌甜品-瑞士名牌MÕVENPICK雪糕,以及紅莓牛奶朱古力蛋糕芒果慕絲蛋糕特濃朱古力蛋糕核桃批香橙乳酪杯法式焦糖燉蛋菠蘿椰子泡芙各式士餅窩夫及熱香餅中式糖水朱古力噴泉等,一定讓您大快朵頤。

蜜餞檸檬

這杯吸睛度頗高的甜品,底層是用檸檬皮、糖及水簡單雪製而成的啫喱,鋪上適量曲奇餅碎及檸檬忌廉增加口感,再配以預先用糖水慢煮8小時並釀入檸檬吉士的蜜餞檸檬一拼品嚐,檸檬原有的苦甘味率先滲出,伴隨清新怡人的餘韻,成為盛夏裡的一股清泉。

水蜜桃荔枝果凍

炎炎夏日裡嚐一口甜蜜的果凍份外清爽,加上粉紅色的外形,美味精緻;果凍分為三層且各有口感,上層是晶瑩剔透的水蜜桃果凍,中層是又爽又甜的荔枝肉,底層是入口即溶的水蜜桃慕思絲,每一層均以法國水蜜桃汁製作,為夏日添上清新又甜蜜的美味色彩。

凍熱情果心太軟

一口咬下白朱古力,加入少量牛奶和糖的熱情果汁隨即湧出,朱古力的甜與熱情果的酸於口腔中相互交替及中和,配以鮮甜的呂宋芒粒,是炎炎夏日食慾下降時刺激味蕾之選。

Available now till 31 August 2017

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Welcome a vibrant and vivid summer with a bright, colourful and delicious dinner buffet!

Harbour Restaurant is pleased to present “Summer Feast” Lobster and Shrimp Dinner Buffet this summer. Featuring a delectable range of signature dishes creatively made with lobster and shrimps, our dinner buffet is ready to roll out a luscious summer for you.

Lobster Highlights

“Grilled Lobster served with Cheese Sauce”

The all-you-can-eat Middle-East Lobsters, drizzled with homemade cheese sauce, are grilled at the grilling station upon your order, filling our restaurant with an enticing fragrance that will whet your appetite.

Garoupa Ramen in Lobster Bisque

This is a simple yet mouthwatering noodle dish that our Executive Chef specially prepares. The highlight of this garoupa ramen is the thick fragrant bisque which is made with lobster heads, tomato paste and mixed vegetables. The tender sweet garoupa fish further enriches the freshness of the bisque which the ramen absorbs, making it incredibly fresh ramen for you to relish.

Steamed Egg with Lobster and Hokkaido 3.6 Milk topped with Shrimp Roe

What’s more creamy and smooth than the lobster steamed egg available in our dinner buffet? The egg custard, mixed with Hokkaido 3.6 milk in a perfect proportion, is baked by steaming it till the milk aroma fills the atmosphere. Topped with sweet Boston lobster meat sprinkled with shrimp seeds, a refreshingly sweet and velvety specialty is exquisitely created.

Shrimp Highlights

Sriracha Shrimp Mousse topped with Caviar

This spicy appetizer is made with fresh shrimp head paste which is an ingredient rarely used. Mixed with mayonnaise, cream and Sriracha, the velvety shrimp mousse decorated with caviar featuring Thai flavour will certainly tantalise your taste buds.

“Deep-fried Pearl Rice Roll stuffed with Minced Shrimp served with Yuzu Honey Mayonnaise”

Dyed with beetroot sauce and squid ink, the colourful sushi roll is made with fresh shrimp paste and pearl rice. It becomes a crispy yet bouncy delicacy after light frying. Enjoy it with Yuzu Honey Mayonnaise, and you will indulge in a unique cuisine.

Drunken Shrimps and Bean Sheet Pasta

If the well-known “Cold Vermicelli with Shredded Chicken in Sesame Sauce” is your favourite Chinese dish, you will not want to miss our “Drunken Shrimps and Bean Sheet Pasta”. Replace the sesame sauce with Chinese Flower Wine which is added with honey, and preserve the shrimps in the wine till they have fully absorbed the inimitable wine fragrance. Lay out the glittering vermicelli garnished with black sesame, and a beautiful delicacy is created for you.

Other than the above delicacies, choices of fresh seafood including Canadian Snow Crab Legs, Pacific Sea Whelks, New Zealand Mussels, Edible Crabs, Fresh Shrimps, Clams, and New Zealand Oysters are alternately served on the Assorted Seafood Platter. The Sushi and Sashimi Counter serves various Sashimi selections such as Salmon, Octopus, Tuna, Hokkaido Scallop, Herring, and Sweet Shrimps, and the weekend items Surf Clam and Swordfish which will be available on Friday to Sunday and Public Holidays only. All are sliced on the spot and served on a rotational basis. We have also prepared a wide range of delicacies such as Roasted U.S. Sirloin and Lamb Leg, Grilled Duck Liver, Pan-fried Hoki Fillet served with Lemon Butter Sauce, Stewed OX Tail in Red Wine Sauce, and Roasted Chicken Roll wrapped with Spinach and Feta Cheese for you. Wok-fried Shrimps with Salted Egg Yolk are specially available on Friday to Sunday and Public Holidays.

Mark a perfect end to a lavish buffet with our extensive selection of desserts including 8 flavours of MÕVENPICK Ice cream from Switzerland, Raspberry Milk Chocolate Cake, Mango Mousse Cake, Chocolate Truffle Cake, Pecan Pie, Orange Yogurt Cream, Cream Brulee, Cream Puff with Coconut and Pineapple, Assorted Cheesecakes, Waffles and Hot Cakes, Chinese Sweet Pastes and Chocolate Fountains with Condiments which are available at the Dessert Counter. Signature desserts are specially prepared:

Dessert:

Lemon Confit stuffed with Lemon Custard and Honey Cream

Refreshingly tasting like a clear spring, this dazzling jelly custard is created with different lemon ingredients. The jelly base is made with lemon peel, sugar and water, and the middle tier is a lemon cream mixed with cookie crisps. Added with custard-mixed lemon confit that has been slow-cooked with syrup for 8 hours, it becomes an aromatic and fresh dessert for you to chill out with this summer.

Peach and Lychee Jelly

The three-layered pink jelly is prepared with French peach sauce. The top is a crystal-like peach jelly, the middle is fresh sweet lychee, and the bottom is creamy peach mousse. What an adorable and eye-catching dessert for both your mobile snap and your taste buds!

Chilled Passionfruit Fondant

Once you take a bite, passionfruit sauce with a small portion of milk and sugar added will pour out from the white chocolate, mingling the sweet and sour tastes with fresh sweet diced mango in your mouth for you to enjoy a palatable end to the dinner buffet.

Available now till 31 August 2017

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