海景咖啡廊的廚師團隊為顧客帶來夏日海鮮滋味，當中包括每晚即劏由日本空運抵港的原條油甘魚刺身、三文魚子、海鱸魚、比目魚、三文魚、吞拿魚及石斑，更不能錯過一系列貝殼類海鮮如生蠔、蝦及藍花蟹等。
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即劏原條油甘魚刺身[/caption]
自助餐可由刺身及壽司開始，什錦刺身丼配三文魚子用上多款日本新鮮到港的刺身如三文魚、帶子、甜蝦及吞拿魚，以及由廚師即席加入大量三文魚子，鮮味無可比擬。鮮蝦檸檬漬、波士頓龍蝦沙律及吞拿魚沙律亦為多款清新前菜為自助晚餐打響頭炮。為了讓食客更投入自助晚餐的氛圍，餐廳廚師更會每晚即席表演即劏共六公斤重由日本抵港的原條油甘魚刺身，讓食客可親嚐來自深海的第一口鮮味。
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什錦刺身丼配三文魚子[/caption]
自助餐桌上亦提供多款精彩環球海鮮熱葷包括馬來西亞魚頭咖喱、曼哈頓周打蜆湯及墨汁意大利扁麵配藍花蟹。其中一個主廚推介為辣椒芝士蟹噴泉，以新加坡辣椒蟹方式烹調，其中噴泉醬汁以辣椒、番茄及蟹熬製多個小時，濃稠且帶有蟹肉鮮味，享用時配上酥炸蟹肉球及黃金饅頭，為自助餐不容錯過之選。另一自助餐重點推介為威靈頓挪威三文魚及比目魚配魚子醬，不同於餐廳常見的威靈頓牛，鬆脆酥皮包裹著鮮嫩三文魚及比目魚，內裡魚身仍然保持濕潤多汁，帶來雙重口感。
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辣椒芝士蟹噴泉[/caption]
自助晚餐同時供應多款以不同魚種炮製而成的多國佳餚，滿足不同顧客口味。蕉葉烤焗魔鬼魚、印度烤海鱸魚、馬來咖喱魚及泰式蒸紅衫魚運用東南亞及印度烹調手法，利用大量香料及調味以昇華菜式味道。脆炸鱈魚塊及XO醬炒斑塊亦為令人垂涎之選。
自助晚餐亦網羅琳瑯滿目的國際佳餚包括即開生蠔，鱈場蟹腳、各式風乾火腿、脆皮烤乳豬等，當然少不了Häagen-Dazs雪糕及多款精緻甜品。
供應期由2018年7月1日起至8月31日。
自助餐成人價錢：HK$618（星期日至四）/ HK$678（星期五至六，公眾假期前夕及公眾假期） 自助餐兒童價錢：HK$298（星期一至四）/ HK$328（星期五至六，公眾假期前夕及公眾假期） 自助餐長者價錢 (65歲或以上)：HK$362（星期一至四）/ HK$399（星期五至六，公眾假期前夕及公眾假期）
10%服務費 以上價錢只供參考。
Dive in Café on M’s fish and seafood paradise and savour the vibrant taste of summer. The extravagant spread ranges from the whole Hamachi from Japan that will be filleted in front of guests, ikura, seabass, halibut, salmon, tuna, mullet, garoupa and cod to a host of crustacean treats including freshly-shucked oyster, prawn and crab.
[caption id="attachment_8384" align="aligncenter" width="3242"] Freshly Filleted Whole Hamachi[/caption]
Kick start this enticing buffet with the diverse offerings at the sashimi and sushi station counter. Sashimi don with ikura is served with jet-fresh sashimi from Japan, namely salmon, scallop, sweet shrimp and tuna, and loads of salmon roe that will be poured over a bowl of rice by the culinary team while Prawn ceviche, Boston lobster salad and cured tuna salad are other mouth-watering items to awake your appetite. To enhance the atmosphere, a live show of filleting a whole six-kilogram Hamachi fresh from Japan daily will take place every night, allowing guests to enjoy the first-bite of succulence.
[caption id="attachment_8382" align="aligncenter" width="3900"] Sashimi Don with Ikura[/caption]
Various live cooking stations are centre-staged featuring Malaysian fish head curry; fresh clam chowder in Manhattan style and squid ink linguini with blue swimmer crab, chilli and coriander. One of the highlights Cheese chilli crab fondue fountain is prepared in Singaporean chilli crab style, where dipping sauce used in the fondue fountain took hours to cook with lots of chilli, tomato, and crabs to make it a semi-thick sweet and savoury that complement perfectly with the deep-fried crab ball and mantou bun. Another highly coveted Norwegian salmon and halibut Wellington with caviar, lemon and dill sauce brings some uniqueness to the buffet. Flawlessly done salmon and halibut are wrapped in a flaky puff pastry that is made with perfection which will surely amaze guests.
[caption id="attachment_8381" align="aligncenter" width="2968"] Cheese Chilli Crab Fondue Fountain, Crab Ball and Crispy Mantou Bun[/caption]
To enrich the whole dining experience, do not miss a host of fish delicacies prepared in different regional styles. Sambal stingray in banana leaf, Tandoori whole sea bass, Malabar fish curry and steamed marinated mullet in Thai style demonstrate the South-east Asian and Indian style side of fish making with the wide use of herbs and seasoning, while crispy cod fillet with Remoulade sauce and wok-fried garoupa with XO sauce are served piping hot.
Alongside the impressive range of seasonal seafood dishes, the dinner buffet also features all-time favourites including freshly-shucked oysters, snow crab leg, assorted cold cuts, oven-roasted suckling pig as well as the much-loved Häagen-Dazs ice cream and an enticing array of divine desserts.
Available from 1 July till 31 August 2018
