西班牙黑毛豬限定！ 這夏天在華岸酒吧扒房品嚐一系列珍貴的La Prudencia西班牙黑毛豬美食。
西班牙黑毛豬最為矜貴之處在於獨特的風味和肉質細膩帶橡果芳香入口即融，脂肪分佈如大理石紋，油潤甘香、肉嫩多汁，口感遠勝一般豬扒，屬於高級食材。西班牙黑毛豬的歷史源遠流長，牠們在橡樹牧場飼養放牧，山上的空氣和獨特的氣候養份令黑毛豬火腿風乾後香氣四溢，是西班牙十分具代表性的美食之一。
廚師推介包括：36個月薄切黑毛豬風乾火腿伴奶油焗露荀、慢煮西班牙黑毛豬、烤黑毛豬鞍扒伴烤龍蝦半隻。
36個月薄切黑毛豬風乾火腿拼盤伴蜜瓜及蒜蓉麵包 HK$198
36個月薄切黑毛豬風乾火腿伴奶油焗露荀 HK$218
香烤八爪魚鬚配什錦沙律 HK$168
西班牙香腸意粉 HK$168
西班牙黑毛豬火腿意大利飯 HK$228
香烤黑毛豬鞍 HK$468
烤黑毛豬扒伴龍蝦半隻 HK$588
非常夏日 椰青雞尾酒
華岸酒吧扒房特調夏日限定透心涼的椰青雞尾酒系列，以椰青搭配青檸、薄荷、西柚、菠蘿等水果加配各款酒調混而成，非常容易入口。每款雞尾酒均洋溢熱帶風情，帶來陣陣冰涼口味。
推廣期 ：2018年8月1日至31日
Call for Iberico Pork lovers! Savour an array of precious Spanish gourmet highlighting La Prudencia Iberico Pork at The China Coast Bar + Grill this summer.
Delivering flavour and texture like no other -- delicate, nutty, with melt-in-your-mouth marbling -- Black Iberian Pig. The story of Iberico Pork dated back the ancient oak pastures of Spain, the noble black Ibérico pig, the mountain air which caresses each ham with an unmistakable taste and aroma, magically transformed into one of the world's most exquisite icons of Spanish cuisine.
Chef’s picks include Thin Slices 36 Month “La Prudencia Iberico Ham”, Sous Vide La Prudencia Iberico Pork Rack and Surf and Turf with Iberico Pork Rack and Grilled Half Lobster.
Thin Slices 36 Month “Aljomar Iberico Ham” Platter served with Melon & Garlic Bread HK$198 Thin Slices 36 Month “Aljomar Iberico Ham” served with Asparagus Gratin HK$218 Grilled Octopus Tentacles served with Mixed Salad HK$168 Aljomar Iberico Chorizo Pasta served with Mushroom HK$168 Aljomar Iberico Ham Risotto served with Saffron Risotto HK$228 Grilled Aljomar Iberico Pork Rack served with Vegetable & Cinnamon, Apple Burgundy Sauce HK$468 Surf n Turf: Aljomar Iberico Pork Tenderloin & Grilled Half Lobster HK$588
Young Coconut Coolers - A Classic Twist
During the hot days of summer, it is easy to feel the urge to grab a cool drink. Stay cool with delicious and healthy cooler cocktails with young coconut, lime, mint, grapefruit, pineapple etc. to put a sweet healthy twist on the classic.
Promotion Period: August 1 – 31, 2018
