由5月2日至6月30日，海景咖啡廊於自助晚餐帶來雙重奢華滋味享受－以加拿大赤海膽及澳洲M5和牛入饌，網羅逾11款精彩主題美食。加上源源不絕地供應的新鮮即開生蠔、日式雜錦刺身壽司、凍海鮮及精選烤肉等必定令嗜鮮食客情迷不已！
海膽被譽為「海中黃金」，入口軟滑且甘甜美味。加拿大赤海膽為世界上多款海膽中體積最大的，其獨特味道適合製作成不同佳餚，不論生食抑或熱食都能嚐到其不同滋味。要品嚐海膽的原始味道，顧客必不能錯過即叫即製的海膽手卷及三文魚子海膽軍艦，色澤橙紅帶透明的三文魚子及海膽的配搭極度鮮甜，加上爽脆紫菜，一口便能感受多重口感。另外熱食海膽推介不能錯過位於即席烹調區的海膽魚子醬滑蛋，即炒的滑蛋混入鮮甜海膽及矜貴魚子醬，倍添滋味。另一推介即叫即製的海膽烏魚子拉麵亦為廚師團隊得意之作，毎一口熱騰騰的拉麵都蘸上來自深海的鮮味，令食客嚐到海膽的綿滑口感及烏魚子的鹹香。同時利用兩種矜貴食材 – 海膽及松露炮製的海膽松露炒飯，兩種味道互相輝映，亦是不容錯過之選。
另一邊廂，廚師團隊嚴選來自澳洲的M5和牛，其脂肪及牛肉比例平均，肉質軟淋又不失牛肉香味。和牛軍艦壽司以肉香與油香不分上下的澳洲和牛包裹，簡單的製法更能突顯和牛香味。火焰和牛配鴨肝於即席烹調區製作，油脂豐富的香煎鴨肝配以火槍輕燒的和牛，微微焦香令人垂涎。慢煮D-腰臀和牛(D-rump)配黑蒜及松露蜜糖醬用上精細的和牛腰臀部位，慢煮後烤焗的烹調方法使其口感富有層次，肉味相對豐富，配合味道濃郁的醬汁令人難而抗拒。另外即叫即煮的和牛拉麵亦不容錯過，湯底以香濃的椰子熬製而成，加入花生、乾蔥及各式香草，份外惹味。
自助晚餐亦會不斷供應其他豐富美食，包括即開新鮮生蠔、日式雜錦刺身及壽司、正宗印度咖喱、即烤乳豬及精選烤肉等等。最後以一系列令人目不暇給的醉人甜點以及深受歡迎的Haägen-Dazs雪糕來完結這頓奢華盛宴。
供應期由5月2日至2019年6月30日。
晚餐：
自選菜單平均消費：HK$250
自助餐成人價錢：HK$628（星期日至四）/ HK$688（星期五至六，公眾假期前夕及公眾假期）
自助餐兒童價錢：HK$388（星期日至四）/ HK$428（星期五至六，公眾假期前夕及公眾假期）
自助餐長者價錢 (65歲或以上)：HK$371（星期日至四）/ HK$408（星期五至六，公眾假期前夕及公眾假期）
5月12號：自助餐成人價錢：HK$698 / 自助餐兒童價錢：HK$448 / 自助餐長者價錢：HK$698。確認訂檯需要提前支付每位HK$100訂金。餐廳會聯絡客人收取付款。
Luxuriate in the perfect marriage between sea urchin and wagyu at Café on M from 2 May to 30 Jun, featuring more than 11 extravagant food selections with Canadian red urchin and Australian M5 wagyu beef, while freshly shucked oysters, Japanese assorted sashimi and sushi, chilled seafood and daily carving are unlimitedly served.
Known as a world-class delicacy, red sea urchin from Canada has a delightfully creamy texture and delicate sweetness, and is the largest among the other urchin species in the world. No matter eaten raw or cooked, sea urchin elevates the flavour of the dishes. To savour its original freshness, freshly made Uni Hand Roll and Uni and Ikura Gunkan Sushi are something guests should not miss at the Japanese corner. Scrambled Egg with Uni and Caviar is stir-fried at the live cooking station with the luxury caviar and sea urchin. The culinary team especially recommend the made-to-order Uni Ramen with Bottarga – every bite of the freshly cooked ramen is wrapped with the delicate sea urchin and the salted cured fish roe. Relish in the combination of Uni and Truffle Rice Pot showcasing two of the most sought-after ingredients in one go.
Nothing can beat the array of enticing delights cooked with M5 Wagyu beef from Australia. Perfect balance between ratio of fat and meat makes Australian wagyu beef flavoursome and unique. Wagyu Gunkan Sushi allows guests to savour the exceptional natural sweetness of the Australian wagyu. Torched Wagyu and Foie Gras is prepared a la minute at live cooking station. Seared foie gras and wagyu are slightly torched to offer guests an ultimate enjoyment for the night. The succulent Slow Cooked Wagyu D-Rump, Black Garlic and Truffle Honey Glaze is rich in flavour. The sauce enhances the flavour of the tender slow-cooked wagyu. The live cooking station also features Wagyu Beef Ramen in Spiced Coconut Broth, Peanuts, Shallots and Herbs, wherein the broth is boiled for hours with a range of premium ingredients to make it appetizing.
Not-to-mention a host of tantalising all-time favourites that are unlimitedly served throughout the night, ranging from freshly-shucked oysters, assorted Japanese sashimi and sushi, Indian curries to oven-roasted suckling pig, daily carving and many more. Top off this feast with a collection of divine desserts plus the much-loved Häagen-Dazs ice cream.
Available from 2 May till 30 June 2019.
Dinner:
A la carte average spending: HK$250
Adult buffet: HK$628 (Sun-Thu) / HK$688 (Fri-Sat, Eve of PH & PH)
Child buffet: HK$388 (Sun-Thu) / HK$428 (Fri-Sat, Eve of PH & PH)
Senior buffet (65+): K$371 (Sun-Thu) / HK$408 (Fri-Sat, Eve of PH & PH)
12 May: HK$698 (Adult buffet) / HK$448 (Child buffet) / HK$698 (Senior buffet). HK$100 / person deposit (non-refundable) required in order to confirm bookings. The restaurant will contact guests for collecting the payment.
10% service charge applies
