精選每頭和牛只有2-3公斤的稀有部位 – 牛肩胛，其脂肪豐富，肌肉纖維明顯，口感嫩滑有嚼勁，加入海鹽及蒜蓉煎至外香內嫩，一口一件，豐盈的肉汁散發濃郁的牛香，伴入香脆的蒜蓉更見惹味，令人回味無窮；珍寶元貝來自日本，單看體積已甚具派頭，口感爽滑，以自製的海膽芝士醬焗至金黃，味道相互匹配，份外鮮甜甘香，滋味非常。
自助晚餐供應期由2018年11月1日至2019年1月31日 ，每晚6:30pm – 9:30pm供應
Winter is the perfect season to savour a lavish feast featuring both the refreshing taste of briny seafood and the succulent flavour of marbling meat.
Flavour-filled dishes intriguingly crafted from choicely selected Australian M6 Wagyu Beef and Korean Sea Urchin are elaborately presented at Harbour Restaurant, bringing you the ultimate gastronomic indulgence for your sense of taste this fall and winter.
Pan-fried Wagyu Beef with Garlic and Baked Jumbo Scallop with Sea Urchin (one serving per patron)
Comprising 2-3 kg of a total cattle weight, the chuck of the Wagyu beef is chosen to pair with a jumbo scallop from Japan. Grilled with sea salt and garlic, the succulent beef is so soft and tender that it almost melts in the mouth! The scallop is particularly smooth, sweet and juicy. Baked with sauce made with sea urchin and cheese, the moisture and sweetness of the scallop will surely refresh you.
Wagyu Beef Tataki with Cold Inaniwa Udon
On top of the slippery white noodles are the tender sliced pink Wagyu beef. The finely marbled, hearty meaty beef is half-done, and impeccably matches the springy texture of the udon of which the flavour is further elevated with Japanese Soba sauce. What a Japanese dish that will capture your heart!
Deep-fried Wagyu Beef Cheese Ball
Made with juicy minced Wagyu beef and Mozzarella cheese, the cheese balls are coated with breadcrumbs and fried to golden brown with sea salt and pepper. Having a slight chew, the crispy cheese ball is enriched by the velvety texture of the fragrant cheese, making it one of the highlights you should not miss.
Braised Wagyu Beef and Short Ribs in Korean Style
Stewed with ox bone, red dates, garlic, scallion, and carrot, etc., for 12 hours, the soup is so strong in flavour that it is perfect for braising the Wagyu beef and short ribs. The ribs are braised for 2-3 hours so that its meat will become buttery soft and tender yet mouthwatering.
Steamed Sliced Tofu with Scallops, Shrimps and Sea Urchin
Finely sliced into a thousand pieces, the silky Tofu is seasoned with orange starchy sauce prepared with Korean Sea Urchin and broth. Savour it with the accompanied sautéed meat of coral clam and giant clam, shrimps, and snap peas, a traditional Chinese dish that is so rich in ingredients, flavour and texture.
An authentic Japanese dish made with traditional ingredients of vegetables, shrimps and fillet. Another two ingredients, sea urchin cheese and Sakura shrimp cake, are creatively added to augment its choice of taste. Prepared at the Grill Station upon your order, the a-la-minute dish is like a fresh tempura coming from Japan by plane.
Pandan Crème Brûlée
Relish this traditional French dessert which is added with a touch of Singaporean flavour. The pudding has changed its colour to light green featuring the refreshing sweetness of Pandan leaves. The aromatic dessert is so downy smooth that you will want more and more.
One bite at a time, the tiny yummy dessert is full of surprise. Between the layers of the crispy pastry is the creamy custard and banana jam. Topped with banana chips, the mini Napoleon is filled with the fragrance of banana that you will hardly resist.
More signature dishes are available, including Okinawa Sea Grapes with Wagyu Beef Salad, Sea Urchin and Mussels Risotto, Deep-fried Wagyu Beef Cheek, and Pineapple Flambé with Coconut Parfait (available at the Live Station at 8pm).
In addition to the above delicacies, choices of fresh seafood including Canadian Snow Crab Legs, New Zealand Oysters, Pacific Sea Whelks, Fresh Clams, Fresh Shrimps, and New Zealand Mussels are alternately served on the Assorted Seafood Platter. The Sashimi Counter serves various Sashimi selections such as Salmon, Octopus, Snapper, Hokkaido Scallop, Herring, Amaebi, and the weekend items Hokkigai and Swordfish which are 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 and Rack of Lamb, Roast Peking Duck with Condiments, Roasted Pork Spare Ribs with Barbecue Sauce, Roasted Chicken Steak with Teriyaki Sauce, Slow-braised Beef Spare Ribs with Port Wine, Baked Cauliflower with Portuguese Sauce, Sautéed Vegetables with Thai Red Curry, Grilled Vegetables in Italian Style, Steamed Fresh Sabah Grouper, Sautéed Fish Fillet with Seasonal Vegetables, Wok-fried Scallion with Mushroom and Shrimps, etc., which will be provided alternately.
Mark a perfect end to a lavish buffet with our extensive selection of desserts including 8 flavours of MÕVENPICK Ice cream from Switzerland, Blueberry Panna Cotta, Black Forest Cake, Champagne Jelly with Peach, Strawberry Mousse Cake, Chilled Mango Sago Cream with Fresh Mango Juice and Pomelo, Black Sesame Cheesecake, Tofu Pudding, Chocolate Brownie, Mini Portugese Custard Tart, Bread Pudding, Waffles, Chocolate Fountain with Condiments, etc., which are available at the Dessert Counter.
Don’t forget to chill out with our free-flow Coke, Sprite and Orange Juice available at the Drinks Bar we newly set up this year.
The dinner buffet is available from 1 November 2018- 31 January 2019, 6:30pm – 9:30pm every evening
Adult buffet: HK$498 (Mon-Thu) / HK$538 (Fri-Sun)
Child buffet: HK$358 (Mon-Thu) / HK$378 (Fri-Sun)
Senior buffet (65+): HK$458 (Mon-Thu) / HK$478 (Fri-Sun)
Prices and offers are valid from 1 November 2018 – 31 January 2019 (except 22-26, 31 December, 1 January)
Dishes prices and offers will be adjusted in December 2018. Please contact Harbour Restaurant to make an enquiry
10% service charge applies
A complimentary pitcher of Tiger Draught Beer will be served to every 6 adults and senior patrons (dine-in only).