Island Shangri-La’s Executive Chef Uwe Opocensky introduces a brand-new ‘Saturday Seafood Galore’ weekend lunch at Lobster Bar and Grill. Available every Saturday between 11:45 am and 4 pm from July 2022, the 3-course menu enchants seafood enthusiasts with a satisfying afternoon presenting a delightful array of crustaceans and fish creations at just HKD798 per person. Guests can enrich the dining experience with a free-flow champagne package for a supplementary charge of HKD200 per person.
The lavish menu starts with an overwhelming list of appetisers. From freshly shucked Seasonal Oysters and Home-smoked Gravadlax, to Tuna Tartare and Steak Tartare, or go full blown for our signature Seafood Tower. Diners will be impressed right off the bat, starting with the first course of the meal.
The divine experience goes on with Lobster Bar and Grill’s specialist selections of a mouth- watering seafood main course. Salmon Wellington which comes as a variation of a classic French dish – Salmon Coulibiac, has an added twist of recomposed saffron rice, egg white and egg yolk on the side instead of wrapping them in a puff pastry. While for the Lobster Pithivier, guests can taste the ocean’s freshness from the filling inside the buttery enclosed pie with lobster meat, scallops, fresh dill, and lemon zest.
Another noteworthy creation is Lobster Rice. The tantalising lobster tail is placed on a bowlful of Japanese rice, which is cooked in a donabe then mixed with spring onions and ginger to preserve the flavours and moisture. This dish is best enjoyed with Chef Uwe’s secret recipe homemade vegetable XO sauce, made with key ingredients of eggplant, leeks, onions, green chilli, and red chilli. Other classic choices include Grilled Dover Sole with Ratte, Grilled Rib Eye with Truffle Sauce, and Fish Burger.
The joyful journey ends with a fine selection of classic desserts such as Warm Chocolate Cake, Summer Pavlova or the showstopper Frutto di Mare, which is inspired by the restaurant’s iconic silver seafood tower and meticulously curated by the hotel’s Executive Pastry Chef Julien Gourmelon. The ‘seafoods’ placed on the 3-tier tower are all edible art pieces and diners will be amazed by the Oysters – Mini Banoffee Pie, Scallops – Vanilla Crème Brûlée, Lobster Tails –Chocolate Praline, and more.
