Shore Hospitality joins hottest names in Hong Kong dining scene for culinary festival
Fine free-range, char-grilled steaks and porcine dishes are already staples at Shore Steak and The Salted Pig. These signature dishes will now be part of the new ‘Festival of Restaurants’ menus.
The sister venues at L Place, Central are joining the city’s hottest names in dining to celebrate Hong Kong’s international culinary festival. From November 1st – 25th both Shore Steak and The Salted Pig invite diners to rediscover the joys of eating out with special set menus at attractive prices.
A succulent 3-course set lunch discounted by 20 percent has been introduced in Shore Steak in honour of the Festival of Restaurants. Costing diners just HK$300 per person, appetizers of Hawaiian-style “poke” of Tasmanian Ocean Trout, Bacon Wrapped Scallops or Chargrilled Asparagus with Poached Egg and Parmesan are among the fixed priced offerings.
As a main course, choices range between Hazeldene Farms Free Range Chicken Breast with Wild Mushroom Stuffing and Red Wine Sauce, Pan Roasted Fish of the Day with Sauteed Vegetables or Charcoal-Grilled Pork Tenderloin with Celeriac and Apple Puree and Fennel Salad. Finishing the meal is a sweet dessert of White Chocolate Cheesecake with Apricots or a savoury Cashel Blue Cheese with Fig Compote.
For a fixed price of HK$800 (for 2 people), a wine paired dinner for two can also be enjoyed at Shore Steak, with wine costing only HK$80 per glass, the autumn menu dishes are paired by Shore Hospitality’s Head Sommelier, Alexandre Loisel; who has carefully matched the lighter ingredients and seafood dishes with the aromatic white French wine, Lune D’Anjou Chenin Blanc 2008 and the warm winter dishes with renowned Chilean red wine, Lazuli Vina Aquitania Cabernet 2003.
Dinner starts with a signature Appetizer Platter of Grilled Scallops on a bed of Bacon and Peas, Steak Tartare, Foie Gras Terrine, Parma Ham, Prawn Cocktail and Crab Salad.
The menu’s special second course then continues with a sharing Steak Platter for two, showcasing the restaurant’s Prime Beef including Charcoal-Grilled Cape Grim Farms Strip-loin, USDA Prime Rib-Eye and Rangers Valley 300-day grain fed Rump, served with salads, fries and macaroni cheese. For dessert belles and beaus can indulge in a daily special Dessert Platter for two.
Alternatively, a casual family-styled dinner for two costing a mere HK$600 (for 2) will be offered at newly-opened The Salted Pig, Shore Hospitality’s rustic farmhouse eatery.
The 3-course dinner starts with home-made Duroc Pork Terrine with Pistachio or Japanese Scallops. Main course is signature slow cooked Spanish Pork Belly, carved for two with Creamed Baby Cabbage, Roasted Root Vegetables and Mustard Cream Sauce, while the dessert is a Pistachio Mousse with Fresh Strawberry Compute, Balsamic and Black Pepper or a Chocolate Tart with Citrus Curd.
Shore Hospitality establishments rely on homemade ingredients and fresh products to create signature dishes. Unlimited by seasons, the restaurants make the most of the privilege in Hong Kong to source seasonal ingredients from around the world and this is reflected in the flair filled menus.
Offering diners a selection of spring specialties and hearty, comfort winter meals, the new autumn menus emphasize the commitment of Jason Black, Executive Chef of Shore Hospitality to real food with true flavours.
“The Festival of Restaurants promotion offers both residents and visitors an unprecedented opportunity to discover or rediscover the balance of flavours, ingredients of provenance and cooking techniques that allows each ingredient to be served at its best.” said Jason.
Source = Shore Steak