灣景國際灣景廳初秋呈獻「和牛．海膽」自助晚餐；以清新鮮甜的韓國海膽及入口即溶的澳洲M6-M7和牛入饌，配合主廚的心思煮法與配搭，炮製出一系列創意佳餚，為您的味蕾帶來最矜貴滋味的味覺享受。
海膽美饌精選
海膽刺身 (每位一客)
打開盒子，一片叠一片橙黃色、光潤亮澤的海膽刺身散發出淡淡鮮香，帶來視覺和嗅覺雙重刺激，叫人忍不住大口品嚐；質感細滑輕盈，味道鮮中帶清冽而餘韻甘香，輕易俘虜大眾的心，更為是次自助晚餐揭開華麗序幕。
*每位一客，每客一板
炸海膽脆奶
構思來自中式炸鮮奶；把海膽拌入用鮮奶、糖、粟粉及雞蛋等煮成的奶糊中，雪製成軟糕後，蘸上薄薄的一層脆漿並炸至金黃，外脆內軟的口感相當誘人，加上海膽分佈平均，每一口都有鮮奶的香味及海膽獨有的甘甜，味道異常匹配，是一道驚喜之作。
扒原隻扇貝配海膽牛油汁
選用日本扇貝即場扒燒，香氣先聲奪人，扇貝燒香後，主廚隨即淋上特製的海膽牛油汁，恰似一顆閃爍中的明珠，原隻咬下，口感爽彈，濃郁的汁醬既不喧賓奪主，更有提鮮之效，使味道得以昇華。
和牛美饌精選
和牛生薑燒飯卷
先把和牛用味醂、日本醬油及生薑汁醃好，燒至半熟後，連同青瓜條用帶有微酸的壽司飯卷起，並於面層鋪上和牛薄片，肉嫩的和牛、爽脆的青瓜與煙韌的壽司飯帶來鮮明的口感層次，經生薑汁醃過的和牛更顯其原有的羶香，整體味道相融，產生微妙的美味火花。
香煎和牛薄切配紅酒醋醬油汁
優質的和牛無需花巧的煮法，輕輕一煎，香氣四溢，甘香的油脂徐徐滲出，肉汁隨刀濺出，加上粉嫩而豐膄的肉質，實在令人難以抵抗，配以用紅酒醋、醬油及味醂調較成的汁料進食，膩感盡消，是一吃再吃之選。
越式和牛湯河
湯底是正宗越式牛河的靈魂所在，材料又豈能馬虎呢？將大量牛骨及牛肉配以草果、八角、肉桂枝及燒香了的洋蔥及薑熬製一天，清澈的湯底傳來濃厚的牛香卻不油膩，主廚即席把熱湯淋上備有生芽菜、香葉及薄薄和牛片的河粉中，和牛片隨即由鮮紅色變為粉紅色，記緊加數滴青檸汁，味道令人更難以忘懷，不要錯過。
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、法國麵包蟹、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、燒美國西冷牛扒及羊腿、焗新西蘭藍尖尾鱈魚柳配海膽山葵忌廉汁、紅酒燴牛尾、燒野菌雞卷配黑松露忌廉汁、香煎鴨肝配奇異果黑醋汁及多士、四川口水雞、海南雞飯及泰式紅咖喱燴羊配印度薄餅等美饌輪流提供，款式之多絕不讓您感到乏味。
自助晚餐當然少不了甜品吧！我們不但精心為您帶來以下2種推介甜品，每晚更供應共8款口味的王牌甜品－瑞士名牌MÕVENPICK雪糕，以及法式泡芙、芒果千層酥、木糠布甸蛋糕、牛油麵包布甸、香橙酒焦糖燉蛋、傳統意式蛋糕、泡沫咖啡曲奇慕絲蛋糕、迷你朱古力撻、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。
香芒白酒啫喱配雜莓
晶瑩剔透的白酒啫喱埋藏著鮮甜的芒果肉，咬下的瞬間，就像一股清泉湧出，配以雜莓粒一同品嚐，味道甜中帶酸，而淡淡酒香於口腔散發，既清新又涼透心，醒胃得讓您停不了口。
綠茶冧酒提子芝士蛋糕
把日本綠茶粉與鮮忌廉及糖等打成軟滑的綠茶慕絲，不甜不澀，中間特別加入忌廉芝士及自製的冧酒提子，啖啖芝味與酒香令整體味道層次更見豐富，無論您是綠茶控還是芝士迷也會一吃難忘。
自助晚餐供應期由2017年9月1日至10月31日，每晚6:30pm – 9:30pm供應
Harbour Restaurant of The Harbourview is delighted to launch “Wagyu and Sea Urchin” Dinner Buffet this autumn. Tantalise your taste buds with a creative range of delicacies made with succulent Australian M6-M7 Wagyu and fresh Korean Sea Urchin. A complimentary serving of Sea Urchin Sashimi will be offered to each guest.
Sea Urchin Highlights
Sea Urchin Sashimi (One Complimentary Serving Per Patron)
Small pieces of bright orange sea urchin sashimi are so velvety and fragrant that they catch both your eyes and taste buds. Savour the soft and light, fresh and smooth sashimi to kick off your culinary tour in the evening.
*One plate per complimentary serving per patron
Deep-fried Sea Urchin Milk Custard
The idea of the dish is derived from the popular Chinese cuisine “Deep-fried Milk Custard”. Sea urchin is mixed into milk paste made with milk, sugar, flour and egg. Freeze the milk paste until it has become a pastry. Coat the pastry in batter and fry it till yellow gold, and a sea urchin milk custard which is crispy on the outside and smooth on the inside is then well prepared. The freshness of sea urchin and the sweetness of milk custard is so perfectly matched, making the dish surprisingly delicious.
Pan-seared Ocean Shell Scallop with Sea Urchin Butter Sauce
The selected Japanese scallop is seared at the Grilling Station upon your order and is drizzled with the sea urchin butter sauce our chef specially prepares, creating an aromatic, bouncy and juicy grilled scallop dish that you can hardly resist.
Wagyu Highlights
Wagyu Beef Maki Roll with Ginger
Pickled with manjo mirin, Japanese soya sauce and ginger juice, the tenderly soft Wagyu beef is cooked to medium and is then rolled up with sushi rice and a cucumber stick. The succulent beef, watery cucumber and chewy sushi rice enrich the maki roll with layers of textures and flavours, making it one of the favourite signature dishes of the evening.
Wagyu Beef Tataki with Red Wine Vinegar and Soya Sauce
A simple yet scrumptious wagyu dish which is lightly seared. The marbled succulent wagyu beef is further highlighted with the sauce made with red wine vinegar, soya sauce and manjo mirin. You will fall in love with it after your first bite.
Pho Bo (Vietnamese Soup Noodles with Wagyu Beef)
The very essence of authentic Pho Bo is its soup. Our chef prepares the soup with a quantity of bones and beef, grass fruit, star anise, cinnamon sticks, and fried onion a day before the buffet, and pours the soup into the noodle enriched with raw sprouts, geraniol, and raw wagyu beef slices upon your order. The beef is then changed from bright red to pink. Don’t forget to add a few drops of lime juice which further elevates the flavour of the noodle.
Other than the above delicacies, choices of fresh seafood including Canadian Snow Crab Legs, Pacific Sea Whelks, New Zealand Mussels, Blue Mussels, French Edible Crabs, Clams, Fresh Shrimps, and 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, Sweet Shrimps, 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 Roasted U.S. Sirloin of Beef, Roasted Lamb Leg, Baked New Zealand Hoki Fillet served with Sea Urchin Wasabi Cream Sauce, Stewed Ox Tail in Red Wine Sauce, Roasted Wild Mushroom and Chicken Roll with Black Truffle Cream Sauce, Pan-fried Duck Liver with Kiwi Balsamic Reduction on Toast, Steamed Chicken in Chili Sauce in Sichuan Style, Hainanese Chicken Rice, Thai Red Curry Lamb served with Papad, etc., for you.
Mark a perfect end to a lavish buffet with our extensive selection of desserts including 8 flavours of MÕVENPICK Ice cream from Switzerland, Profiterole, Mango Mille-feuille, Serradura Cake, Bread and Butter Pudding, Grand Marnier Crème Brulee, Tiramisu, Cappuccino Cookie and Cream Mousse Cake, Mini Chocolate Truffle Tart, Assorted Cheesecakes, Waffle and Pancake, Daily Chinese Sweet Soup, Chocolate Fountain with Condiments, etc., which are available at the Dessert Counter. Signature desserts are specially prepared:
Mango White Wine Jelly with Mixed Berries
The crystal-like yellow jelly is filled with diced juicy sweet mango. Savour the jelly with mixed sour red berry cubes which are arranged as a decorative base. What a colourful dessert full of white wine fragrance that will whet your appetite.
Green Tea Cheesecake with Rum Raisin
The lingering bittersweet dessert is made with mousse which is specially mixed with Japanese green tea powder, fresh cream and sugar. The middle of the cake is complemented with cream cheese and homemade rum raisin which balances the bitterness yet enriches the flavour. Cheese or Green Tea lovers will not want to miss it.
The dinner buffet is available from 1 September – 31 October 2017, 6:30pm – 9:30pm every evening
