堤岸酒吧及餐廳全新的「嚐鮮·海鮮」晚膳菜譜亮麗登場，廚師特別搜羅新鮮時令食材，以各式精緻新穎的配搭，變奏出一系列耳目一新的海鮮美饌，讓饕客於迷人的維港景致下，盡享海洋之鮮，絕對是您與親朋好友相聚歡談、大快朵頤的不二之選。
嚐鮮之旅先以開胃誘人的前菜喚醒味蕾，重點推介有珍寶帶子三重奏，廚師嚴選口感豐腴鮮甜的北海道帶子，以三種不同煮法獻眾，分別為三文魚籽鮮帶子他他、香煎煙肉帶子伴柑橘油醋汁及蘋果木煙燻帶子，每款均鮮味出眾，令人一試傾心。
隨後呈上的是龍蝦濃湯配香煎蟹肉餅，廚師以新鮮波士頓龍蝦頭、鮮茄、龍嵩及香草以慢火熬煮4小時，然後加入龍蝦殼一起熬製，令湯頭更香濃味美，滿嘴都是鮮香的龍蝦精華，配自家製蟹肉餅同吃倍加美味。
自選主菜部分更是精彩，引領饕客遊走海洋及陸地。海鮮菜式可選火炙鱈魚柳配牛油燴大蒜，以火炙燒出魚油甘香，嫩滑鮮美，具獨特奶油香味。另外可選紙包煮海鮮米型麵，以玻璃紙包裹帶子、青口、鮮蝦、蜆及海鱸烤焗，把鮮甜滋味緊緊鎖住，口感彈牙的米型麵吸滿多種海鮮的鮮甜，大大滿足您的味蕾。而喜愛肉類佳餚的客人可選慢煮羊架配威士忌羊肉汁，以110度烹調而成，肉質格外柔嫩，再烤20分鐘至表面微焦做成外香內嫩的效果，是廚師的用心之作。此外，還有香烤28天熟成西冷扒及原隻大虎蝦，採用乾式熟成來提升牛肉鮮嫩風味，牛味濃郁且質感嚼口，經精心煎烤後外脆內軟的頂級口感令人回味無窮，與份量十足、鮮嫩爽甜的大虎蝦，是不可錯過的美味。
壓軸登場的是香橙甜酒梳乎厘配薑味雪糕，甫上桌就散發出橙酒的清香，梳乎厘輕柔軟綿，口味清爽，配上薑香味充沛的雪糕，為這趟嚐鮮之旅完美作結。
珍寶帶子三重奏：鮮帶子他他配三文魚籽、香煎煙肉帶子柑橘油醋汁、蘋果木煙燻
或
蟹肉沙律配香辣牛油果、柚子、蜜糖鬆餅
*****
堤岸龍蝦濃湯、香煎蟹肉餅
*****
火炙鱈魚柳、牛油燴大蒜
或
紙包煮海鮮米型麵 (帶子、青口 、鮮蝦、蜆、海鱸)
或
慢煮羊架、威士忌羊肉汁
或
香烤28天乾式熟成西冷扒 (160克)、原隻大虎蝦 (另加港幣$60)
*****
香橙甜酒梳乎厘配薑味雪糕
3道菜港幣$388+10%; 4道菜港幣$428+10% (以每位計算)
2019年8月5日至11月30日，星期一至星期四 (公眾假期除外)
晚上6時30分至11時
This autumn, Pierside Bar & Restaurant debuts ‘Taste of Ocean’ set dinner menu featuring an array of seafood specialities prepared with premium seasonal ingredients complemented with different culinary styles. The restaurant’s convivial ambience and stunning harbour view creates an ideal setting for you to unwind with friends and family.
Begin the exciting culinary adventure with the alluring Pier Jumbo Sea Scallop Trio sourced from Hokkaido. Famous for its delicate flavour and buttery texture, the scallop trio is prepared in a range of ways, including tartar with salmon roe, seared and bacon wrapped with citrus vinaigrette and applewood smoked flavour.
The gourmet indulgence continues with the rich and flavourful Lobster Bisque. The decadent stock is made from the lobster head, the lobster shell, tomato paste and tarragon and is simmered for 4 hours. This seafood lovers’ delight is served with the homemade pan-fried crab cake loaded with sweet crab meat that will surely tantalise your palate.
The culinary team specially presents a choice of main course for guests to savour the authentic taste of land and sea. Tuck into the Broiled Miso Atlantic Cod Fillet with Butter Glazed Leek, the flaky and tender cod fillets served in a savoury glaze are so delicious and will melt in your mouth. Guests can also choose to immerse in the Seafood Carta Fata with Orzo Pasta. Preserving the original flavour and aroma of the ingredients, the dish is served in a concealed parcel enabling you to enjoy freshness of scallops, mussels, prawns, clams and seabass in a natural and tasty way. The accompanying orzo pasta is filled with seafood essence for an unforgettable taste sensation.
For meat lovers, you can choose between the succulent Slow-cooked Lamb Rack with Whiskey Lamb Sauce or the tender Char-grilled 28-day dry-aged Sirloin and Pacific King Tiger Prawn. The beef has a great intensity in flavour and texture than the typical variety, while the chewy king tiger prawn imparts a wonderfully smoky flavour.
The journey would not be complete without tasting a delicate dessert. The classic, smooth and delicious Grand Marnier Soufflé and Ginger Ice Cream is a perfect endnote to the sumptuous meal.
Pier jumbo sea scallop trio : Tartar with salmon roe, Seared bacon wrapped with citrus vinaigrette, Applewood smoked flavour
Or
Aussie mud crab salad, chili, pomelo, avocado, honey blinis
*****
Pierside marine lobster bisque, pan-fried crab cake
*****
Broiled miso Atlantic cod fillet, butter glazed leek
Or
Seafood Carta Fata with orzo pasta (scallops, mussels, prawns, clams, seabass)
Or
Slow-cooked lamb rack, whiskey lamb sauce
Or
Char-gill 28-day dry aged sirloin (160g), Pacific king tiger prawn (additional HK$60)
*****
Grand mariner soufflé, ginger ice cream
3-course HK$398+10%; 4-course HK$428+10% (per person)
5 August to 30 November 2019, Mondays to Thursdays (except Public Holidays), 6:30pm – 11pm
