近年廣為香港人所推崇的黑毛豬肉，矜貴美味，其濃郁的肉香、鮮嫩而不油膩的肉質，教人一試難忘，成為了餐桌上不可缺少的佳餚。若然配上新鮮甘香的海膽美饌一起品嘗，將會為您帶來何種味覺刺激和享受呢？
灣景國際灣景廳「海膽．黑毛豬」自助晚餐，以來自美國及西班牙的黑毛豬及加拿大的海膽入饌，炮製多道匠心獨韻的創意佳餚，讓您的味蕾遊走於田野的惹味與深海的鮮甜之間，於春夏為您開啟一趟矜貴滋味的味覺之旅。
黑毛豬精選美饌
黑毛豬配真空香瓜及陳醋啫喱
先來一客清新爽甜、層次豐富的點題前菜為今晚的味覺之旅揭開序幕吧！以肉質嫩滑彈口、鮮甜而又帶點醃製鹹香味的黑毛豬火腿薄片，配上特別以抽真空方法處理、令果糖味更加滲透的蜜瓜及哈密瓜，整道菜式酸甜有致；一口咬下，果汁於口腔內徐徐滲出，水份滿滿令您更加開胃，食慾大增。
扒燒黑毛豬卷苦白菜配陳醋汁
這是歐洲的民間傳統菜式，傳統的做法是以明火烤燒，以保留豬肉的羶香。大廚於鐵板爐以即場扒燒方式炮製，保留肉香味又不會太過羶靭，適合香港人的口味。扒燒後的火煺薄片卷著微微煮至軟稔、甘苦多汁的苦白菜，並加入陳醋汁以其醒胃的酸味調和。菜式要分三口品嘗，第一口感覺酸酸澀澀，第二口便覺各層味道異常匹配，第三口更讓您齒頰留香，回味無窮，讓人一吃再吃。
港式避風塘炒黑毛豬頸肉
簡單的地道菜式，其點晴之處在於黑毛豬頸肉的清新爽滑。有別於普通本地豬肉，黑毛豬頸肉肉質鬆軟清爽，味道更見清新，且油脂相對較少，是愛吃肉但又怕肥膩的心頭之選。以胡椒辣椒等炒香，富有港式風味，看似簡單卻叫人讚嘆不絕。
慢煮燒焗黑毛豬架配蘋果芥辣及蜜糖
來自美國的黑毛豬架在塗上以芥末、蜜糖及蘋果蓉製成的醬汁後，置於免火燒爐上以低溫燒曬一天，讓甘甜的醬汁充分滲透，滋潤乾爽的肉質，無肉不歡的您豈能錯過？
越式黑毛豬腩湯河粉
越南湯河向來以甘香濃郁的牛肉湯為湯底。跟越南朋友學藝後，大廚這回以豬肉湯為湯底，味道相對較為清淡。為使湯底味道層次更豐富，大廚特別加入豬骨、Ngo gai 和Hat dieu 熬湯，令湯底香料味道頓時提昇，是湯底的靈魂所在。Ngo gai 為越南人的芫茜，Hat dieu即為腰果花花蕊裡的籽，亦是這個材料使湯底變成金黃色；再加上鮮紅的蕃茄、翠綠的Ngo gai 葉，色彩鮮艷，使以豬腩和豬手為主要食材的湯河粉成為是次自助晚餐的精選之作，讓您越吃越愛。
海膽精選美饌
海膽刺身 (每位一客)
鮮艷奪目的海膽刺身一片叠一片，精緻的賣相與淡淡的幽香教您無法抗拒；細心品嘗，甘香清甜的海水鮮味與如絲般幼滑的質感，帶給您味蕾清新雅緻的享受。
*每位一客，每客一板
岩鹽海膽奶凍配山葵泡沫
醒胃的點題前菜又豈止一款？這款貌似甜品、充滿日式風味的前菜，未吃已被其淡淡香檳色的精緻造型吸引。大廚先分別將忌廉和糖煮融及將海膽和奶拌勻備用，再放入已煮融的魚膠片與各備用材料一起隔水加熱及拌勻，冷藏後，即成軟綿綿的奶凍；然後以奶、山葵、岩鹽及忌廉打成的白色泡沫加以點綴，味道層次更分明，每一口都充滿了海膽的甘香和芥末的香辣，是一道創意滿分、令人驚喜的醒胃前菜。
海膽薯仔可樂餅
薯仔蒸熟後攪拌成蓉，加入預先炒香的洋蔥碎、白汁及海膽拌勻，並拌入以麵粉、雞蛋及麵包糠製成的麵粉團包裹好，輕輕煎炸，金黃色的外皮酥香鬆脆，一咬海膽薯蓉槳輕輕流出，鮮甜的海膽味恰到好處，且不油不膩，是讓您一再回吃的日本菜式。
另外，一向廣受歡迎的冰鎮海鮮如加拿大雪花蟹腳、翡翠螺、新西蘭青口、藍青口、麵包蟹、鮮蜆、鮮蝦、新西蘭生蠔等均會輪流供應；各式壽司刺身包括三文魚、八爪魚、吞拿魚、北海道帶子、希靈魚、甜蝦、及只在星期五至日露面的北寄貝、劍魚等多達八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、烤印第安羊架、燒美國西冷牛扒、燒黑毛豬腩配泰式醬汁、香煎鴨肝配柚子黑醋醬及多士、蒸海膽龍脷柳配蟹籽及山葵忌廉汁、燒雞卷拌脆香黑毛豬火煺及燒汁、馬沙文羊肉咖哩配印式胡椒餅、紅酒燴牛尾、蒜香粉絲蒸紐西蘭青口、清蒸海鱸魚及黑椒牛仔骨等美饌輪流提供，款式之多絕不讓您感到乏味。
自助晚餐當然少不了甜品吧！我們不但每晚供應共8款口味的王牌甜品－瑞士名牌MÕVENPICK雪糕，更有黑森林蛋糕、雜莓白酒啫喱、櫻桃杏仁撻、開心果吉士餅、草莓泡芙、迷你朱古力軟心撻、法式焦糖燉蛋、牛油麵包布甸、各式芝士餅、窩夫及熱香餅、中式糖水及朱古力噴泉等，一定讓您大快朵頤。
不能忽視我們今年新增設的自助飲品吧，讓每位賓客暢飲汽水及橙汁，享受豪飲豪食的快感。
自助晚餐供應期由2018年4月3日至6月30日，每晚6:30pm – 9:30pm供應
自助餐成人價錢：HK$498（星期一至四）/ HK$538（星期五至日，公眾假期前夕及公眾假期） 自助餐兒童價錢：HK$358（星期一至四）/ HK$378（星期五至日，公眾假期前夕及公眾假期） 自助餐長者價錢（65+）：HK$458（星期一至四）/ HK$478（星期五至日，公眾假期前夕及公眾假期）
10%服務費
如無特別註明，所有價目及優惠有效期由2018年4月3日至6月30日 (5月12-13日除外)
What a wonderful gastronomic journey you will take if you relish aromatic Kurobuta dishes together with sweet fresh delicacies made with Sea Urchin!
Harbour Restaurant of The Harbourview brings you the “Sea Urchin & Kurobuta” Dinner Buffet this spring and summer, which is creatively prepared with ingredients imported from the U.S., Spain and Canada. Ignite your taste buds with out-of-the-box dishes featuring ocean tastes and meat fragrance. It will be the divine culinary experience you have always wanted.
Kurobuta Signature Dishes
Ibérico Ham with Compressed Melon and Balsamic Jelly
The melon or honeydew melon is much more fragrantly sweet than usual because it is prepared by the method of vacuum extraction. Its syrupy texture and fruity flavour perfectly matches the tender salty Iberico Ham, which delights your palate in this sumptuous dinner buffet.
Grilled Iberico Ham rolled with Endive with Balsamic Vinegar
Our chef has shifted the traditional cooking method of the dish to grilling on teppanyaki, so that its strong pork flavour can be slightly subdued to fit Asian’s preference. Rolled in bittersweet endive seasoned with Balsamic Vinegar, the dish flavour is remarkably rich. Taste the delicacy bite by bite three times. Firstly, you will find it bitter and sour. Then you will enjoy its layers of flavour which are impeccably integrated. You will want to savour some more after the third bite.
Stir-fried Kurobuta Pork Cheek with Garlic Chips and Chilli in Hong Kong Style
A simple yet popular Hong Kong local dish. Crab is the common ingredient but our chef has replaced it with Kurobuta pork cheek which is softer and fresher compared to normal pork cheek. Fried with garlic and chilli, it is the favourite choice of meat lovers who prefer less-oily meat.
Slow-cooked Roasted Kurobuta Pork Rack with Apple Mustard and Honey
Imported from the U.S., the Kurobuta pork rack is slowly cooked at a low temperature in an unfired furnace for a day, after coating with sauce homemade with apple mustard and honey. Such cooking method helps the sauce infiltrate the meat thoroughly, enriching it with the sweet and sour flavour of the sauce. A meat lover surely would not want to miss it.
Bụng heo Phở (Vietnamese Kurobuta Pork Belly Soup Noodles)
Vietnamese soup noodle is usually made with beef soup. After learning from a Vietnamese friend, our Executive Chef decided to try pork soup which is mild in taste. To enrich its layers of flavour, our chef has added pork bone and Vietnamese local herbs Ngo gai and Hat dieu to prepare the soup. Ngo gai is a Vietnamese coriander. Hat dieu, which makes the soup bright gold, is the flower bud of the cashew nut plant. The colour of the soup is further decorated with tomato and Ngo gai leaves. Adding Kurobuta pork belly and pig knuckles, it has become a unique Vietnamese noodle soup dish.
Sea Urchin Signature Dish
Sea Urchin Sashimi (One Complimentary Serving Per Patron)
Tantalise your taste buds with a bright gold Sea Urchin sashimi which is so silky and scented, and indulge in a sweet fresh taste of the ocean to kick start a delicious evening. Each patron of the dinner buffet will receive one complimentary serving.
* One plate per complimentary serving per patron
Rock Salt Sea Urchin Panna Cotta with Wasabi Foam
There is more than one signature appetizer in the buffet. The desert-like, champagne-coloured appetizer is a velvety panna cotta made with Sea Urchin topped with foam prepared with milk, wasabi, rock salt and cream. A mix of ocean freshness and spicy taste of Sea Urchin and wasabi adds a touch of Japanese flavour to the dish.
Sea Urchin Potato Croquette
Wrap the Sea Urchin Potato paste with dough made with breadcrumbs and fry lightly. The golden-brown delight is crispy on the outside and creamy on the inside, yet not oily at all. It is a Japanese dish highlight with the freshness of Sea Urchin that you will want to savour again and again.
Other than the above delicacies, choices of fresh seafood including Canadian Snow Crab Legs, Pacific Sea Whelks, New Zealand Mussels, Blue Mussels, Edible Crabs, Clams, Fresh Shrimps, 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, Amaebi, 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 Grilled Lamb Rack with Cajun Spice, Roasted US Sirloin of Beef, Roasted Kurobuta Pork Belly served with Thai Sauce, Pan-seared Duck Liver with Pomelo Balsamic Reduction on Toast, Steamed Sea Urchin and Sole Fillet Roll with Crab Roe and Wasabi Cream Sauce, Roasted Chicken Roll with Gravy Jus topped with Crisp Iberico Ham, Massaman Lamb Curry with Poppadum, Stewed OX Tail in Red Wine Sauce, Steamed New Zealand Mussel with Rice Vermicelli and Garlic, Steamed Seabass with Ginger, Spring Onion and Soya Sauce, Stir-fried Short Rib of Beef with Black Pepper Sauce, 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, Black Forest Cake, Mixed Berries with White Wine Jelly, Cherry Almond Tart, Pistachio Custard Cake, Strawberry Cream Puff, Mini Chocolate Truffle Tart, Crème Brulee, Bread and Butter Pudding, Assorted Cheesecakes, Waffles and Pancakes, Daily Chinese Sweet Soup, Chocolate Fountain with Condiments, etc., which are available at the Dessert Counter.
Don’t forget the Drinks Bar we newly set up this year. Free-flow Coke, Sprite and Orange Juice are available.
The dinner buffet is available from 3 April - 30 June 2018, 6:30pm – 9:30pm every evening
Adult buffet: HK$498 (Mon-Thu) / HK$538 (Fri-Sun, Eve of PH & PH) Child buffet: HK$358 (Mon-Thu) / HK$378 (Fri-Sun, Eve of PH & PH) Senior buffet (65+): HK$458 (Mon-Thu) / HK$478 (Fri-Sun, Eve of PH & PH)
10% service charge appliesPrices and offers are valid from 3 April - 30 June 2018 (except 12-13 May 2018)
