悶熱與雷雨交織的盛夏，少不免令人變得慵懶，或許一場充滿驚喜的滋補盛宴方能把煩躁和疲倦一掃而空，讓您重拾夏日的活力。
滋補並不是秋冬的專利！灣景國際灣景廳將以具滋陰健脾之效的鮑魚、海參、花膠及燕窩為主打，為您呈獻「鮑參肚燕」自助晚餐，一夜間踢走暑氣和倦怠。若衝忙趕至，大汗淋漓，不妨先到我們的自助飲品吧暢飲冰涼的汽水及橙汁降溫呢！
滋味驚喜：
我們特別為賓客準備了每位1客的「鐵板鮮鮑魚」及「姬松茸鮑魚海參花膠燉湯」：
鐵板鮮鮑魚 (每客1隻)
即席把原隻鮮鮑魚放上鐵板爐，隨即傳來令人食指大動的滋滋聲，上碟前，主廚會加入味醂及日本醬油提鮮，不花巧的烹調方法正好讓您原汁原味享受箇中鮮甜，配上遇熱後會輕輕舞動的木魚花點綴，為平凡的菜式增添心思。*每位賓客獲派換領券1張，每張可於鐵板爐區換領鐵板鮮鮑魚1隻
姬松茸鮑魚海參花膠燉湯 (每客1盅)
天氣時晴時雨，更讓人特別想於晚餐中喝一碗足料滋味的湯水；我們於是次自助晚餐加入矜貴的燉湯，選用姬松茸、原隻南非鮑魚、海參、花膠等名貴食材，加入預先熬製的上湯，隔水蒸燉出滋補養生的燉湯；濃郁的香氣撲鼻而至，而豐富的材料則為燉湯增添多分滋味清甜，使您品嘗到的盡是食材精華，盡顯貴氣。
點題推薦美饌：
鮑魚青木瓜沙律
作為仲夏美食的佼佼者，泰式沙律定必要榜上有名！先將鮑魚及青木瓜切絲，再用魚露、椰糖、香茅、金不換、薄荷葉、青檸汁、花生及辣椒等調製成的汁料拌勻，味道酸中帶微辣，令人垂涎三尺，加上鮑魚絲與青木瓜絲口感清爽怡人，醒胃非常，如同帶來絲絲涼意，實在「泰」難抗拒。
鮑魚海參野菌酥皮盒
先把野菌簡單用香草及蒜蓉炒香，再放入香脆的一口酥皮盒中，面層是用甘香馥郁的鮑魚汁煨煮至入味的南非鮑魚及海參；鬆化咸香的酥皮盒搶先觸動味蕾，配合軟稔的鮑魚及彈牙的海參，口感豐富，一口一件教人痛快淋漓。
燕窩茶碗蒸
一隻隻精緻的小杯中，盛載着用雞蛋、水及鰹魚粉製成的蒸蛋，貌似平凡，卻因為經主廚精心研究相互間之比例而變得不平凡，口感嫩滑，面層特意加入蟹肉及燕窩，為這杯茶碗蒸倍添矜貴與鮮甜，更有養顏之效，是每位女士不能錯過之選。
鐵板京蔥海參炒麵
湯拉麵吃得多，加入海參炒拉麵應該未吃過吧！主廚於鐵板爐區即席為您送上驚喜；先把拉麵炒至鬆散，加入白椰菜及海參炒香，並以味醂及日本醬油稍作調味，最後加入京蔥，香氣四溢，爽滑的海參更為整體口感生色不少，伴以木魚花及蔥花享用，和風味十足，讓喜歡和食的港人再三回味。*晚上7時30分開始供應
鮑魚海參花膠燴海鮮意大利飯
先把意大利飯用洋蔥、紅花及白酒炒香，然後把精心調製的海鮮湯重復加入至飯煮好，再放入鮑魚、海參、花膠等名貴中式食材，並配合青口、蜆及鮮蝦等海鮮輕焗至乾身即成，色彩繽紛奪目，細意品嘗，海鮮的清甜與鮑參花膠的爽滑使味道口感更豐富，令人難以忘懷。
白汁莧菜焗鮑魚
在中式宴會上，鮑魚與唐生菜總是形影不離，熱愛推陳出新的我們豈止於此？先把南非鮑魚用鮑魚汁煨煮7小時，伴有用洋蔥、忌廉、芝士及白酒炒香的時令莧菜，清新而有咬口的莧菜正好烘托出香濃細膩的鮑魚，面層焗至金黃的芝士白汁更起點睛之筆，這種意式煮法感覺煥然一新，令人食指大動。
精選甜品：
花膠燉糖冬瓜糖水
夏天喝多了冷飲，偶爾來一碗熱烘烘又滋潤的甜湯份外沁心怡神；不如試試我們中廚用花膠、蓮子、紅棗、杞子及糖冬瓜等食材蒸燉2小時的中式糖水，特配口感軟滑並含有高黏性膠體蛋白和黏多糖物質的花膠，品嚐之下猶如為皮膚注入種種骨膠原，加上具生津潤喉之效的糖冬瓜，滋潤無比，是一道透徹心扉的消暑妙品。
火焰車厘子
想以不一樣的方法享受時令櫻桃，不妨試試這道由19世紀皇室貴族流傳至今的甜品吧！晚上8時後，餅廚會於甜品區為您即席炮製；把白砂糖煮至金黃，加入車厘子、橙皮碎、味道偏甜的車厘子酒及酒精濃度較高的君度橙酒，輕輕點火，酒精隨火焰消散，酒味香而不濃的車厘子正好消滯，傳統上更會加配雲尼拿雪糕進食，是一場交織冰火間的舌尖享受。
新增驚喜：
秉承創新多變的精神，是次自助晚餐新增香麻拌貢菜、陳醋小雲耳、蒜泥小黃瓜(輪流供應)等醒胃前菜，每款都酸辣有致，口感清爽，是清涼一「夏」之選。同時，我們每晚均安排主廚把北京片皮鴨即席切片以供享用，即使是二人聚餐都可以品嚐這道需要多人分享的中式名菜了。
另外，一向廣受歡迎的加拿大雪花蟹腳、翡翠螺、新西蘭青口、鮮蜆、鮮蝦、新西蘭生蠔等冰鎮海鮮均會輪流供應；各式刺身包括三文魚、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架、香煎鱈魚柳配燕窩香草忌廉汁、迷迭香燒雞配芒果莎莎、紅酒燴牛尾、香妃咕嚕肉、彩虹柚子蝦等美饌輪流提供，絕不讓您感到乏味。
圓滿的晚餐少不了出色的甜品；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，更有燕窩雜果班戟、燕窩焦糖燉蛋、荔枝柚子奶凍、黑森林蛋糕、夏日漿果紅酒啫喱、法式鳥結糖蛋糕、草莓泡芙、香蕉酥卷、巧克力布朗尼、迷你葡撻、麵包布甸、涼粉、各式芝士餅、窩夫及朱古力噴泉等，一定讓您大快朵頤。
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自助晚餐供應期由2018年7月1日至8月31日，每晚6:30pm – 9:30pm供應
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
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)
Nourishing your body with wholesome dishes made with nutritious noble ingredients is a Chinese dietary tradition. Different ingredients will be used according to the seasonal “Qi”.
In the “Noble Tasty” Dinner Buffet, Harbour Restaurant is pleased to prepare an enticing array of nourishing dishes crafted from nutritious Chinese ingredients, Abalone, Sea Cucumber, Fish Maw, and Bird’s Nest, for you to tackle the sluggish “Qi”, the inner circulation in your body, in this hot, humid and rainy summer. Here are the highlights:
Complimentary Dishes:
We specially prepare “Teppanyaki Fresh Abalone” and “Double-boiled Sweet Soup with Fish Maw and Winter Melon”, a serving of which will be offered to guests on a complimentary basis.
Teppanyaki Fresh Abalone (One piece per patron)
The fresh Abalone is grilled on Teppanyaki at the Live Cooking Station, simply seasoned with miso and Japanese soy sauce, and decorated with Katsuobushi. The simple cooking method helps keep the abalone’s authentic briny taste and the juicy and tender flavour. *Each guest will receive a ticket for one complimentary piece of Teppanyaki Fresh Abalone
Double-boiled Soup with Abalone, Sea Cucumber, Fish Maw and Matsutake (One cup per patron)
A nourishing savoury Chinese soup is all that you want during the days of rainy and sunny weather. We specially add the aromatic soup doubled-boiled with noble ingredients in this dinner buffet that helps improve the Qi of your body.
Signature Dishes:
Green Papaya Salad with Abalone
Have a Thai-style salad to kick off the dinner buffet this hot and humid summer. The salad, seasoned with Thai sauce homemade with fish sauce, coconut sugar, lemongrass, Thai Basil, mint leaves, lime juice, peanuts and chili, is a sweet-sour spicy salad enriched with Abalone slices that is so appetizing and refreshing.
Abalone, Sea Cucumber and Wild Mushroom Vol au Vent
The crispy Vol au Vent is filled with mushrooms fried with herb leaves and garlic. The top is covered with South African Abalone and Sea Cucumber simmered with Abalone sauce. The mix of crispy and tender textures makes this bite-size delicacy irresistible.
Chawanmushi with Bird’s Nest
The steamed egg, with Katsuo Dashi specially added, is particularly soft and silky. Topped with Bird’s Nest and crabmeat, the delicately made Chawanmushi is so fresh and sweet that no lady should miss it.
Teppanyaki Noodle with Sea Cucumber and Scallion
The ramen is fried on Teppanyaki with white cabbage and Sea Cucumber and seasoned with miso and Japanese soy sauce, rather than being prepared in soup. Drizzled with scallion and Katsuobushi, the fried ramen mixed with Sea Cucumber is a tasty fusion Japanese dish.
Braised Seafood Risotto with Abalone, Sea Cucumber and Fish Maw
The risotto fried with onion, safflower and white wine is cooked in seafood soup, and then baked after Abalone, Sea Cucumber, Fish Maw, mussels, clams and shrimps are added. The smooth texture of the Chinese ingredients and the ocean sweetness of the seafood will delight your taste buds.
Abalone Florentine
Our chef has creatively transformed a Chinese dish into an Italian cuisine. The South African Abalone is stewed with Abalone Sauce for 7 hours and is prepared with Amaranth fried with onion, cream, cheese, and white wine. The aromatic dish features a mix of textures which are perfectly matched.
Signature Desserts:
Double-boiled Sweet Soup with Fish Maw and Winter Melon
This is a traditional Chinese sweet soup which is good for the skin. The soup is double-boiled with the nutritious Chinese ingredients of Fish Maw, Lotus Seeds, Red Dates, Chinese Wolfberries, and Winter Melon for 2 hours, and is particularly nourishing for both the throat and skin.
Cherries Jubilee
Enjoy a live cooking show of a royal dessert invented in the 19th century. After 8pm every evening, our chef will prepare the dessert at the Dessert Table upon your order. The dessert added with Cherry Wine and Cointreau will be lit up, filling the restaurant with the scent of wine. Relish the aromatic dessert with Vanilla ice-cream, and tantalise your taste buds with this royal delight.
Newly Added Dishes:
To enrich your dining experience with a Chinese touch, new Chinese dishes will be rotationally added in our dinner buffet, including Tribute Vegetables Salad with Sesame Dressing, Black Fungus Salad with Aged Vinegar, Marinated Cucumber Salad with Garlic and Chili, and Bitter Melon Salad. The world-renowned Beijing cuisine Roast Peking Duck will be served at the Carving Station where condiments are available for your option.
In addition to the above delicacies, choices of fresh seafood including Canadian Snow Crab Legs, Pacific Sea Whelks, New Zealand Mussels, Fresh 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, Amaebi, 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 Lamb Rack, Roasted U.S. Sirloin of Beef, Pan-seared Hoki Cod Fillet with Bird’s Nest and Herb Cream Sauce, Roasted Chicken with Rosemary and Mango Salsa, Stewed OX Tail in Red Wine Sauce, Sweet and Sour Pork with Lychees, Stir-fried Shrimp with Capsicum and Honey Citron Sauce, etc., which will be provided alternately.
Mark a perfect end to a lavish buffet with our extensive selection of desserts including 8 flavours of MÕVENPICK Ice cream from Switzerland, Crepes with Bird’s Nest and Mixed Fruits, Creme Brulee with Bird’s Nest, Lychees and Pomelo Panna Cotta, Black Forest Cake, Summer Berries with Red Wine Jelly, French Nougatine Cake, Strawberry Cream Puff, Banana Strudel, Chocolate Brownie, Mini Portugese Custard Tart, Bread and Butter Pudding, Glass Jelly Section, Assorted Cheesecakes, Waffles, 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 we newly set up this year.
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The dinner buffet is available from 1 July – 31 August 2018, 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
Beverage Offer:
A complimentary pitcher of Tiger Draught Beer will be served to every 6 adults and senior patrons (dine-in only).
