New Dishes at The Continental

September 15, 2017

The Continental at Pacific Place Hong Kong has recently launched a new set of menus featuring 30+ new dishes.  Inspired by contemporary European flavours, Chef Rene particularly highlights seasonal produce and fresh seafood in his new creations.

For starters, seafood and a variety of salads dominate the menu.  The Spicy Tuna Tartare with pickled pepper, jicama, coriander avocado puree and Scallop Carpaccio with mustard oil, dried cherry and smoked tomato fondue are indulgent and light.  Packed with lean protein the Superfood Salad and Grilled Squid Salad are sure to be new power lunch favourites.

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For main dishes, the Maine Lobster Spaghetti with roasted pepper, sicilian pink shrimps and rocket is generously portioned and decadent.  Depending what's in season, there's almost always a whole fish dish like this Whole Andaman Sea Red Snapper and a fillet dish.  The Greenland Halibut Fillet is simply prepared and perfectly flaky and buttery.

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whole-andaman-sea-red-snapper

Classic desserts like the Chocolate Mousse Cake made with Valrhona chocolate and served with dulcey and berries and the Apple Rhubarb Crumble served with caramel sauce and white cinnamon ice cream are not to be missed.  On top of the a la carte menu, The Continental offers a lunch and dinner set menu that changes frequently.  Check out their website for the latest menu.

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The Continental by Swire Restaurants occupies the free-standing building on L4 designed by British architect Thomas Heatherwick.  The interiors is created by David Collins Studio, the team behind The Wolseley and The Delaunay in London and Scarpetta's in Miami.

The Continental
406, L4 Pacific Place
88 Queensway, Hong Kong
dine@thecontinentalhongkong.com
2704-5211

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