常言道：「好的開始便是成功的一半」；迎接四季之首，不妨以琳瑯美饌的自助餐，為自己及親朋好友送上豐衣足食的祝福。
https://youtu.be/jr562shr2RE
作為新一年的首個主題，灣景國際灣景廳「鮑魚、鴨肝、龍蝦」三重奏 自助晚餐於2-3月期間瑰麗登場；特選矜貴的鮑魚、滋補的鴨肝及美味的龍蝦及為主要食材，鮮味與惹味交替，悸動味蕾，編織出無可比擬的豐盛晚宴。
滋味驚喜：
鮑魚螺頭燉黑虎掌菌湯(每位1客)
精選南非鮑魚、螺頭及具排毒養顏功效的雲南黑虎掌菌等食材，加入預先熬製的上湯原盅蒸燉，每一口盡是精華，盡顯貴氣；打開燉盅，濃郁的菌香撲鼻而至，而食材的甘鮮從口腔中緩緩散發，恍如注入一股暖流，滋潤身心，沁人心脾。
點題推薦美饌：
龍蝦香芒米紙卷
清香的芒果與鮮甜的龍蝦味道匹配得儼如天作之合，簡單加入適量青檸汁提鮮，再以爽脆的生菜及煙韌的米紙卷起，一口一件，清新的口感發揮得淋漓盡致，為繁忙的一天帶來煥然一新的衝擊。
避風塘炒龍蝦
選用肉質比其他品種爽滑豐厚的波士頓龍蝦入饌，與生蒜同時「走油」，使蒜香經熱油滲透至龍蝦內，肉身更為入味，再加入辣椒及豆豉等香料炒至乾身，香味瞬間瀰漫到每個角落，教人涶涎三尺，啖啖龍蝦肉均沾有金黃香脆的香料，香辣惹味得令人回味無窮。
鮑魚龍蝦海鮮炒飯
先把鮑魚、龍蝦、以及帶子、魚柳及青口等海鮮切粒，放入預先煮好的絲苗炒至粒粒分明，最後加入蝦頭油簡單調味，倍添鮮香，加上豐富的口感層次及繽紛奪目的色彩，色、香、味俱備，實在難以忘懷。
鴨肝蒸蛋配黑松露汁
把蛋液及雞湯以主廚反覆試驗的黃金比例均勻，用濾網隔去雜質和泡泡後，淡黃滑溜的蒸蛋於黑松露汁中若隱若現，散發難以抵擋的魅力，加配法國鴨肝慕絲品嚐，蛋香幼滑的蒸蛋與芳香馥郁的黑松露汁及香羶味濃的鴨肝味道層次豐富，讓人欲罷不能。
香煎鴨肝配鰻魚汁
將即場於鐵板爐煎至兩面金黃的鴨肝鋪在多士上，淋上特製的醬汁即可細嚐，豐腴的鴨肝外脆內軟並帶有焦香，與香脆的多士互相輝映，特配加入意大利黑醋的鰻魚汁，酸甜度恰到好處，膩感全消，讓人一試傾心。
*於鐵板爐區即席煮理
精選甜品：
烏龍茶豆腐布甸
先將優質的黃豆磨成豆漿，製成雪白幼滑的豆腐布甸，凝固後，淋上加入魚膠片的自家浸烏龍茶茶膽再次雪製即可，香濃的豆香奪框而出，淡淡的醇茶香隨即湧現，味道層次分明而不會喧賓奪主，齒頰留香，並打破坊間以伯爵茶為主導，以嶄新的元素俘虜您心。
玫瑰紅桑子白朱古力慕絲蛋糕
下層的白朱古力慕絲與上層的紅桑子慕絲口感軟滑，味道酸甜有致，並與面層帶有陣陣花香的玫瑰啫喱相融，加上粉嫩動人的色彩配搭，叫人陶醉於浪漫甜蜜的回憶中，讓豐盛的晚宴華麗落幕。
其他精選美食：
鮑魚撈起、龍蝦鍋貼小棠菜、龍蝦牛肝菌千層麵、#朱古力冧酒心太軟
#每晚8時起供應
另外，一向廣受歡迎的加拿大雪花蟹腳、新西蘭生蠔、翡翠螺、鮮蜆、鮮蝦、新西蘭青口及*麵包蟹等冰鎮海鮮均會輪流供應；各式刺身包括三文魚、八爪魚、鯛魚、北海道帶子、希靈魚、甜蝦、*北寄貝及*劍魚等多達8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。自助晚餐當然不少得各式新鮮沙律、切肉、燒美國西冷牛扒及燒羊扒、蜜糖芥末燒煙火腿、北京片皮鴨、韓式燒豬頸肉、美式醬燒豬肋骨、紅酒燴牛尾、香煎鱸魚柳配香辣菠蘿莎莎、沙嗲烤雞肉串、日式炒雜菜、清蒸沙巴龍躉、及百花釀玉環等美饌輪流提供，絕不讓您感到乏味。
*只限於星期五至日、公眾假期及前夕供應
圓滿的晚餐少不了出色的甜品；除了3款精選甜品外，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，更有蜂蜜奶涷、柑橘白酒啫喱、百利甜酒芝士蛋糕、荔枝慕絲蛋糕、楊枝甘露、意式朱古力慕絲蛋糕、蘋果金寶芝士蛋糕、豆腐花、紅豆芝麻球、窩夫、中式糖水、迷你葡撻、麵包布甸及朱古力噴泉等，一定讓您大快朵頤。
另設自助飲品吧可供暢飲冰涼的汽水及橙汁。
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自助晚餐供應期由2019年2月1日至3月31日，每晚6:30pm – 9:30pm供應
晚餐： 自選菜單平均消費：HK$300 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 新年及情人節： 2月6號：自助餐成人價錢：HK$618 / 自助餐兒童價錢：HK$498 / 自助餐長者價錢：HK$548。2019年1月31號前付訂金可享有9折早鳥優惠。 2月14號：自助餐成人價錢：HK$618 / 自助餐兒童價錢：HK$408 / 自助餐長者價錢：HK$528。2019年2月8號前付訂金可享有85折早鳥優惠。 餐廳會聯絡客人收取付款。 10%服務費
餐飲優惠：
每6位成人或長者惠顧可獲贈Tiger生啤2升 (只限堂食)
It’s the best time to relish a scrumptious feast prepared with nourishing ingredients in the season of new beginnings.
https://youtu.be/jr562shr2RE
Harbour Restaurant is pleased to present “Trio of Tastes” Dinner Buffet in February and March. As the first one to debut our new themes in 2019, our Executive Chef has specially selected nutritious Abalone, nourishing Foie Gras de Canard, and appetizing Lobster to create a sumptuous dinner buffet highlighted with an ample choice of delicacies.
Complimentary Dish: Double-boiled Soup with Abalone, Sea Whelk and Sarcodon Aspratus (One serving per patron)
Kick off a mouthwatering dinner buffet with a nutritious Chinese soup. The soup is doubled-boiled in authentic Chinese pottery cups with wholesome ingredients as its name indicates – African Abalone, Chinese Sea Whelk, and Yunnan mushroom. The soup is so warm, fragrant and flavourful and is good for body and soul refreshment.
Signature Dishes:
Lobster Mango Rice Paper Roll
In the springy rice paper roll and crispy lettuce is fresh sweet mango and succulent lobster meat seasoned with lime sauce. One bite at a time, the tiny delicious delight is a wonderful appetizer to rejuvenate your weary soul after a busy day of work.
Wok-fried Lobster with Chili and Garlic
Our chef has replaced crab with sleek and rich Boston lobster to create a flavourful local dish that is very popular in Hong Kong. The aromatic scent of chili, garlic and cardamom fills the air of the restaurant, and each bite of the tender lobster meat is enriched by the crusty herbs that are fried to a golden colour, making it an iconic dish of the evening.
Fried Rice with Abalone, Lobster and Assorted Seafood
A plate of colourful and tasteful fried rice prepared with cubes of abalone, lobster, scallop, fillet and mussel. The highlight of the dish is its sauce – shrimp paste, which further intensifies its briny freshness and flavours.
Steamed Egg with Foie Gras de Canard and Black Truffle Sauce
Savour velvety steamed egg, aromatic black truffle sauce, and buttery duck foie gras in one bite. The texture and flavours are impeccably matched. Covered with black truffle sauce, the dish looks elegantly gold in colour that gives an auspicious meaning in the first season of the year.
Pan-fried Foie Gras de Canard with Eel Sauce
Prepared at the Grill Station upon your order, the duck foie gras is fried on Teppanyaki with homemade sauce until it has become golden brown. Place it on crispy toast and season it with eel sauce in which Balsamic Vinegar is added, and the sweet and sour flavour helps kick out the greasy taste of the dish.
Signature Desserts:
Oolong Tea Tofu Pudding
Having too many green tea or Earl Grey Tea desserts? Let’s try our signature dessert made with Oolong Tea. The downy smooth homemade tofu pudding is refrigerated after topping with Oolong Tea jelly sauce. It will melt your taste buds when the fragrance of Oolong Tea is mixed with the aroma of soybean in your mouth.
Rose, Raspberry and White Chocolate Mousse Cake
A beautifully decorated cake that will capture your eyes and heart! On top of the creamy white chocolate mousse and the raspberry mousse is a layer of rose jelly. Its floral scent perfectly permeates the sweet and sour mousse that is so wonderfully tasty. It will wrap up your sumptuous buffet in romantic reminiscence.
Other Signature Dishes and Desserts:
Abalone Lo Hei, Deep-fried Lobster Potsticker with Shrimp Paste and Vegetable, Lobster Lasagna with Porcini Mushroom, and *Chocolate Rum Fondant
*Available at the Live Station at 8:00pm
In addition to the above delicacies, choices of fresh seafood including Canadian Snow Crab Legs, New Zealand Oysters, Pacific Sea Whelks, Fresh Clams, Fresh Shrimps, New Zealand Mussels and #Edible Crab are alternately served on the Assorted Seafood Platter. The Sashimi Counter serves various Sashimi selections such as Salmon, Octopus, Snapper, Hokkaido Scallop, Herring, Amaebi, #Hokkigai and #Swordfish. All are sliced on the spot and served on a rotational basis. We have also prepared a wide range of carving and hot dishes such as Roasted U.S. Sirloin of Beef and Lamb Chop, Honey Mustard-roasted Gammon Ham, Roast Peking Duck with Condiments, Roasted Pork Neck in Korean Style, Roasted Barbeque Baby Pork Spare Ribs in American Style, Braised Oxtail in Red Wine Sauce, Pan-seared Seabass Fillet with Spicy Pineapple Salsa, Chicken Satay, Sautéed Vegetables in Japanese Style, Steamed Fresh Sabah Grouper, and Shrimp Paste stuffed in Marrow Melon, etc., which will be provided alternately.
# Available on Friday - Sunday and Public Holidays only
Mark a perfect end to a lavish buffet with our extensive selection of desserts including 8 flavours of MÕVENPICK Ice cream from Switzerland, Honey Panna Cotta, Tangerine White Wine Jelly, Bailey’s Cheesecake, Lychee Mousse Cake, Chilled Sago Cream with Fresh Mango and Pomelo, Italian Chocolate Mousse Cake, Apple Crumble Cheesecake, Tofu Pudding, Sesame Seed Ball with Red Bean, Waffles, Chinese Sweet Soup, Mini Portugese Custard Tart, Bread Pudding, and Chocolate Fountain with Condiments, etc., which are available at the Dessert Counter.
Don’t forget to chill out with our free-flow Coke, Sprite and Orange Juice available at the Drinks Bar.
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The dinner buffet is available from 1 February - 31 March 2019, 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 applies
Chinese New Year and Valentine’s Day at Harbour Restaurant: Dinner: 6 Feb: HK$618 (Adult buffet) / HK$498 (Child buffet) / HK$548 (Senior buffet). 10% early bird discount when payment made before 31 Jan.
14 Feb: HK$618 (Adult buffet) / HK$408 (Child buffet) / HK$528 (Senior buffet). 15% early bird discount when payment made before 8 Feb. The restaurant will contact guests for collecting the payment.
10% service charge applies
Beverage Offer: A complimentary pitcher of Tiger Draught Beer will be served to every 6 adults and senior patrons (dine-in only).
