秋天，是收成的季節、是豐衣足食的象徵、是大快朵頤的機會；如果自認為蟹痴，灣景國際灣景廳於9-10月期間呈獻的「蟹」之風味宴 自助晚餐，正好為您造就至豐富滋味的金秋。
灣景廳主廚精選多款時令螃蟹入饌，除供應冰鎮加拿大雪花蟹腳及麵包蟹外，更精心製作了一系列不同風味的蟹品菜式，為一眾蟹迷締造一場令人回味的初秋「蟹」逅。
滋味驚喜：
梳乎厘焗羊肚菌及加菲蟹濃湯
酥皮焗濃湯非常普遍，梳乎厘焗的您又試過嗎？主廚先把原隻加菲蟹拆肉備用，將蟹殼連蟹黃熬成湯頭，再加入炒香的羊肚菌及加菲蟹肉煮成濃湯，最後鋪上用蛋白、蕃茄茸、番茜碎及白蘭地等焗製的梳乎厘；焗至金黃色的梳乎厘口感輕盈，打開後，濃湯的香氣撲鼻而至，叫人食指大動，而味道盡是加菲蟹的鮮甜蟹味，絕對是驚喜滋味之作，不容錯過。
*每位壹盅
點題推薦美饌：
雪花蟹鉗杯
一道出色的前菜必要令人胃口大開；這杯橙紅色的精緻凍湯，以浸泡過些厘醋一整晚的蕃茄、青瓜、西芹、紅椒等材料經打茸及雪製而成，搭配原隻雪花蟹鉗及法包薄脆，即成一道賞心悅目的前菜，加上味道酸香，視覺與味覺雙重刺激下更叫人期待是次蟹宴。
牛油果蟹肉鍋巴
單吃炸物感覺未免乏味又熱氣；主廚特別自製出鬆脆而不膩的鍋巴，伴以用蟹肉、牛油果、檸檬汁、檸檬皮、鹽及辣椒等材料打至軟滑的果醬進食，是一道口感鮮明的輕食料理，必成喜歡香口又注重健康的您之心頭好。
香芒蟹餅
先把蟹肉用洋蔥、西芹、番茜等配料炒香，拍上薄薄的麵包糠炸至金黃，特配香芒茸品嚐，一啖一口，香酥可口的蟹餅與甜中帶酸的果茸味道相融，同時中和了油膩感，是一道讓人一吃再吃的小巧美饌。
花雕蛋白蒸雪花蟹鉗
簡單將花雕酒及蛋白混合及蒸煮，隨後加入雪花蟹鉗，嫩滑的蒸蛋白與結實的蟹鉗使口感對比鮮明，而花雕的酒香與咸鮮的蟹味卻相互匹配，清香鮮甜的餘韻於口腔久不消散，正正彰顯出那令人愛不釋口的魔力。
*將以精緻小碗奉上
阿拉斯加蟹肉芝士撻
特選Mozzarella及Parmesan芝士製成，濃郁的芝士咸香味喚醒您的味蕾，絲絲的阿拉斯加蟹肉與軟滑的芝士拉絲相融交替，那鼓魅力足以令人不經意地一吃再吃。
新加坡胡椒炒蟹
選用10-12兩重的肉蟹，有別於傳統用黑胡椒炒至辛辣的做法，改以白胡椒炒香，陣陣香氣叫人垂涎，再特別加入新鮮的青胡椒，使醬汁更香濃，鮮甜結實的蟹肉掛滿香辣的汁料，既惹味又提昇了蟹鮮味，另配煎至脆口的兩面黃品嚐，實在別有一番滋味。
黃金軟殼蟹
將鹹蛋黃煮至起沙後，加入已預先沾上薄粉漿及麵包糠炸至金黃的越南軟殼蟹快炒至乾身，軟殼蟹被滿滿的金沙包褢著，外脆內軟，甘香味美又富鮮味肉汁，無人抵擋得住它的誘惑。
太極扒時蔬
為了一次過滿足賓客對蟹肉和蟹黃的需求，主廚特意準備了蟹肉蛋白芡及蟹黃蛋黃芡以供享用，前者爽滑鮮甜，後者鮮味甘香，淋上炒香的時蔬之上，是既健康又不失心思的矜貴小菜。
日式蟹膏炒飯
日式蟹膏尤以香濃的雄蟹蟹黃為主，加入珍珠米、露筍粒及冬菇粒炒乾，和風味十足，簡單的烹調方法及用料，配以主廚精湛的廚藝，使粒粒分明的日式炒飯更爽口彈牙，芳香馥郁的蟹膏徐徐滲出，讓人齒頰留香、難以忘懷。
黑松露滑蛋蟹肉布里歐
每晚主廚都會於鐵板爐區為您即席炮製之料理；把牛油及蛋味較濃的法式麵包布里歐，烘烤至兩面金黃，再鋪上用黑松露炒香的滑蛋及蟹肉，空氣中彌漫著陣陣香氣，讓人難以招架，一經品嚐，您更會被布里歐的香脆、炒蛋的滑溜及一梳梳的蟹肉所帶來的豐富口感深深吸引，加上精緻的外表，一拼俘虜您的視覺、嗅覺與味蕾。
精選甜品：
黑糖薑汁奶凍
坊間普遍認同蟹為寒涼之物，享用後多以薑茶驅寒，您可有想過把它製成一道甜品呢？將每天即磨的薑汁與日本黑糖、牛奶及魚膠粉攪拌均勻並冷藏至凝固，伴以時令水果品嚐，清新的水果正好烘托出薑汁的獨特韻味，令人驚喜萬分，為本來口感綿軟細滑、味道柔和的奶凍增添一份微辣的刺激感，讓您於這個初秋享受獨特暖心的滋味。
十勝紅豆綠茶餅
要數到治癒系甜品，非富有鎮靜情緒之效的綠茶之物莫屬。餅廚即席把用綠茶粉、蛋白、麵粉、泡打粉及牛奶等拌成的粉漿倒至熱板上，綠茶香隨熱力慢慢散發出來，鬆軟而帶有淡淡茶香的綠茶餅與大粒而味濃的十勝紅豆彷如天作之合，加上一溫一熱的口感，如此美味的甜品您又怎會錯過呢？
*每晚8時起供應
芋圓DIY
要找到完全合乎自己口味的菜式並不容易，但自己搭配的理應最合心意吧！我們特別準備了原味、紫薯及地瓜三種味道而口感彈牙軟糯的芋圓、以及新鮮時令水果、微甜的薑汁黑糖糖水及清香的椰奶等材料讓您隨意配搭，親自炮製這道近年被受追捧的台式糖水，定必令您樂此不疲。
香橙朱古力慕絲蛋糕
亮麗光澤的朱古力糖衣包裹著幼滑的朱古力慕絲，香濃的朱古味令人感到滿滿的幸福感，中間夾著自製的橙味果醬，果香濃郁，酸甜有致，剛好使蛋糕變得甜而不膩，底層是用可可脆米壓成的餅底，口感層次更見豐富，屬一試傾心之選。
另外，除冰鎮加拿大雪花蟹腳及麵包蟹外，一向廣受歡迎的新西蘭生蠔、鮮蜆、鮮蝦及新西蘭青口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、北京片皮鴨、燒豬肋骨配燒烤醬、日式照燒雞、砵酒慢煮牛肋條、葡汁焗椰菜花、泰式紅咖哩雜菜、意式扒雜菜及清蒸沙巴龍躉等美饌輪流提供，絕不讓您感到乏味。
圓滿的晚餐少不了出色的甜品；除了4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，更有藍莓芝士餅、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、窩夫及朱古力噴泉等，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2018年9月1日至10月31日 （10月1日除外），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)
Autumn marks the season of harvest in traditional Chinese society. It is also the ideal season to enjoy crab. As an autumn delicacy in Hong Kong cuisine, a variety of crabs are choicely sourced as the ingredients of the “Crab-leidoscope” Dinner Buffet which is to be rolled out in September at Harbour Restaurant of The Harbourview.
In addition to Canadian Snow Crab Leg and Edible Crab at the fresh seafood counter, a kaleidoscope of exquisitely crafted crab delicacies are presented, bringing you a delightful dining experience in the golden season.
Complimentary Dish:
Baked Spanner Crab and Morel Bisque Soufflé
Replacing the traditional crispy puff pastry, the cloud-like baked fluffy soufflé adds a sparkle to the thick soup made with crab shell, crab cream, fried morel and Spanner Crab. Its airy buoyant texture and delightful fragrance makes the flavour so deliciously satisfying, and will take your taste buds on a fantastic gastronomic journey into an enticing crab cuisine.
(One complimentary serving per patron)
Signature Crab Dishes:
Snow Crab Claw Shooter
Need something delicious to whet your appetite? This bright and delicate orange cold soup is made with tomato, cucumber, celery, and red pepper marinated with sherry vinegar overnight. Topped with snow crab claw and crispy French biscuit, this beautiful appetizer will delight your palate.
Crabmeat Guacamole with Rice Crust
On top of the house-made crispy rice crust is a smooth puree mixed with crabmeat, avocado, lemon sauce, lemon skin, salt and pepper. A colourful light fried dish which is very refreshing and tantalising.
Mango Crab Cake
What a dainty and delectable finger food! It is a crumbly golden cake made with crabmeat, onion, celery, and parsley. The fragrant crispy delicacy is further enriched with the fruity flavour of mango puree. You will want to have more and more.
Steamed Snow Crab Claw with Egg White and Shaoxing Wine
We add a local touch to diversify the choices of signature dishes of our dinner buffet. The renowned Chinese dish is filled with Chinese wine scent which is perfectly matched with the briny taste of Snow Crab claw. The velvety steamed egg white and tender claw meat offer a wonderful blend of textures that you can hardly resist.
(served in small bowls)
Alaskan King Crabmeat and Cheese Tart
Made with Mozzarella and Parmesan, this mouth-watering dish is sure to satisfy cheese lovers. Relish the custardy cheese along with shredded crabmeat in the flaky tart. You will be fascinated by its layers of flavours and textures.
Wok-fried Crab with Pepper in Singaporean Style
A succulent crab weighing 500-600 grams is fried with white pepper followed by green pepper. The pungent fragrance of the sauce elevates the briny freshness of the crab. Savour it with the accompanied crusty noodle pancake for a unique culinary experience.
Deep-fried Soft Shell Crab with Salted Egg Yolk
Crispy on the outside and soft on the inside, the succulent Vietnam soft shell crab is fried with salt egg yolk which coats the crab with a golden layer of scrumptious flavour.
Braised Seasonal Vegetables with Crabmeat and Crab Roe in Twin Sauces
A healthy authentic dish featuring twin sauces made with crabmeat mixed with egg white, and crab cream mixed with egg yolk. Overlaying the sauces on the seasonal vegetables, the dish becomes a delight to the palate and the eyes.
Fried Rice with Kani Miso in Japanese Style
With crab cream of male crab added, the Japanese fried rice dish is even more enticing with its fresh seafood flavour. The pearl rice is fried with asparagus and mushroom cubes, making it a flavourful savoury dish that is rich in taste, colour and texture.
Scrambled Egg with Crabmeat and Black Truffle in Brioche
This is a very palatable cooked-to-order dish available at the Live Cooking Station. French Brioche bread is pan fried on both sides and placed on top of it with creamy scrambled egg mixed with black truffle and crabmeat. Its fascinating aroma is complemented with layers of texture and colour that will capture your taste buds and your heart.
Signature Desserts:
Ginger and Brown Sugar Panna Cotta
Would you rather have a yummy ginger dessert than a traditional ginger tea? The dessert is prepared daily with ingredients of ginger juice, Japanese black sugar, milk and gelatin. Accompanied with seasonal fruits, this velvety dessert highlights a combination of sweet and spicy flavours.
Green Tea Pancake with Tokachi Red Beans
This will be prepared upon your order at the Dessert Table. The scent of green tea fills the air in the restaurant along with the heat of the cooking machine. Relish it with big and round Tokachi Red Beans; it is a Japanese dessert that will recall memories of your favourite cartoon.
Taiwanese Taro Ball with Condiments
This is a Taiwanese dessert you can tailor make. Do a mix and match of the Taro Balls which have three flavours, fresh mixed fruit cubes, black sugar ginger juice and coconut milk, and cheer yourself up with the yummy chewy dessert you prepare.
Orange and Chocolate Mousse Cake
The chocolate mousse cake is elegantly layered with a shiny chocolate sugar-coating. In the middle of the buttery chocolate mousse layer is sweet-sour orange jam. Crunchy chocolate biscuit is used as the base of the cake. Can you imagine how flavoursome it is?
In addition to the above delicacies, choices of fresh seafood including New Zealand Oysters, Clams, Fresh Shrimps, New Zealand Mussels are alternately served on the Assorted Seafood Platter. The Sashimi Counter serves various Sashimi selections such as Salmon, Octopus, Tuna, Hokkaido Scallop, Herring, Amaebi, and the weekend items Hokkigai and Swordfish which are 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 and Lamb Rack, Roast Peking Duck with Condiments, Roasted Pork Spare Ribs with Barbecue Sauce, Teriyaki Chicken Thigh, Slow-braised Beef Spare Ribs with Port Wine, Baked Cauliflower with Portuguese Sauce, Sautéed Vegetables with Thai Red Curry, Grilled Vegetables in Italian Style, Steamed Fresh Sabah Giant Grouper, 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, Blueberry Cheesecake, Black Forest Cake, Summer Berries and Red Wine Jelly, French Nougatine Cake, Strawberry Cream Puff, Banana Strudel, Chocolate Brownie, Mini Portugese Custard Tart, Bread Pudding, Waffle, 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 September – 31 October 2018 (except 1 October), 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).
