自助晚餐供應期由2017年9月1日至10月31日，每晚6:30pm – 9:30pm供應
Harbour Restaurant of The Harbourview is delighted to launch “Wagyu and Sea Urchin” Dinner Buffet this autumn. Tantalise your taste buds with a creative range of delicacies made with succulent Australian M6-M7 Wagyu and fresh Korean Sea Urchin. A complimentary serving of Sea Urchin Sashimi will be offered to each guest.
Sea Urchin Highlights
Sea Urchin Sashimi (One Complimentary Serving Per Patron)
Small pieces of bright orange sea urchin sashimi are so velvety and fragrant that they catch both your eyes and taste buds. Savour the soft and light, fresh and smooth sashimi to kick off your culinary tour in the evening.
*One plate per complimentary serving per patron
Deep-fried Sea Urchin Milk Custard
The idea of the dish is derived from the popular Chinese cuisine “Deep-fried Milk Custard”. Sea urchin is mixed into milk paste made with milk, sugar, flour and egg. Freeze the milk paste until it has become a pastry. Coat the pastry in batter and fry it till yellow gold, and a sea urchin milk custard which is crispy on the outside and smooth on the inside is then well prepared. The freshness of sea urchin and the sweetness of milk custard is so perfectly matched, making the dish surprisingly delicious.
Pan-seared Ocean Shell Scallop with Sea Urchin Butter Sauce
The selected Japanese scallop is seared at the Grilling Station upon your order and is drizzled with the sea urchin butter sauce our chef specially prepares, creating an aromatic, bouncy and juicy grilled scallop dish that you can hardly resist.
Wagyu Beef Maki Roll with Ginger
Pickled with manjo mirin, Japanese soya sauce and ginger juice, the tenderly soft Wagyu beef is cooked to medium and is then rolled up with sushi rice and a cucumber stick. The succulent beef, watery cucumber and chewy sushi rice enrich the maki roll with layers of textures and flavours, making it one of the favourite signature dishes of the evening.
Wagyu Beef Tataki with Red Wine Vinegar and Soya Sauce
A simple yet scrumptious wagyu dish which is lightly seared. The marbled succulent wagyu beef is further highlighted with the sauce made with red wine vinegar, soya sauce and manjo mirin. You will fall in love with it after your first bite.
Pho Bo (Vietnamese Soup Noodles with Wagyu Beef)
The very essence of authentic Pho Bo is its soup. Our chef prepares the soup with a quantity of bones and beef, grass fruit, star anise, cinnamon sticks, and fried onion a day before the buffet, and pours the soup into the noodle enriched with raw sprouts, geraniol, and raw wagyu beef slices upon your order. The beef is then changed from bright red to pink. Don’t forget to add a few drops of lime juice which further elevates the flavour of the noodle.
Other than the above delicacies, choices of fresh seafood including Canadian Snow Crab Legs, Pacific Sea Whelks, New Zealand Mussels, Blue Mussels, French Edible Crabs, Clams, Fresh Shrimps, 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, Sweet Shrimps, and the weekend items Hokkigai 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 of Beef, Roasted Lamb Leg, Baked New Zealand Hoki Fillet served with Sea Urchin Wasabi Cream Sauce, Stewed Ox Tail in Red Wine Sauce, Roasted Wild Mushroom and Chicken Roll with Black Truffle Cream Sauce, Pan-fried Duck Liver with Kiwi Balsamic Reduction on Toast, Steamed Chicken in Chili Sauce in Sichuan Style, Hainanese Chicken Rice, Thai Red Curry Lamb served with Papad, etc., for you.
Mark a perfect end to a lavish buffet with our extensive selection of desserts including 8 flavours of MÕVENPICK Ice cream from Switzerland, Profiterole, Mango Mille-feuille, Serradura Cake, Bread and Butter Pudding, Grand Marnier Crème Brulee, Tiramisu, Cappuccino Cookie and Cream Mousse Cake, Mini Chocolate Truffle Tart, Assorted Cheesecakes, Waffle and Pancake, Daily Chinese Sweet Soup, Chocolate Fountain with Condiments, etc., which are available at the Dessert Counter. Signature desserts are specially prepared:
Mango White Wine Jelly with Mixed Berries
The crystal-like yellow jelly is filled with diced juicy sweet mango. Savour the jelly with mixed sour red berry cubes which are arranged as a decorative base. What a colourful dessert full of white wine fragrance that will whet your appetite.
Green Tea Cheesecake with Rum Raisin
The lingering bittersweet dessert is made with mousse which is specially mixed with Japanese green tea powder, fresh cream and sugar. The middle of the cake is complemented with cream cheese and homemade rum raisin which balances the bitterness yet enriches the flavour. Cheese or Green Tea lovers will not want to miss it.
The dinner buffet is available from 1 September – 31 October 2017, 6:30pm – 9:30pm every evening