New panoramic restaurant opens in HK

As lockdown restrictions ease, Harbourside Grill becomes the latest addition to Hong Kong’s dining scene, offering panoramic views of Victoria Harbour.

As the Hong Kong government relaxes the restrictions on social gathering and the city seems to have contained the pandemic, the F&B scene is starting to revive. It is also the time for new establishments to shine finally.

Taking over the former location of Gordon Ramsay’s Maze Grill, Harbourside Grill boasts panoramic views of the dramatic skyline of Hong Kong Island.

It also provides a vast alfresco dining space with Victoria Peak in the background. The restaurant’s inviting main dining room is dressed with rich burgundy leather and glossy parquet timber floors. Inspired lighting is served to delineate the room from the spacious cocktail bar.

Helming the kitchen at Harbourside Grill is executive chef Armand Sablon. Born and raised in Brighton, England, he was exposed to the culinary arts from a young age. A recipient of the coveted Roux Scholarship, Sablon trained under Marc Haeberlin at three Michelin-starred Auberge de l’lll in Alsace. Chef Sablon has also worked in the kitchens of some of London’s leading hotels, including The Lanesborough, the London Hilton on Park Lane, the Zetter Hotel, and Hotel Café Royal in Regent Street, where he oversaw all outlets within the hotel.

The restaurant cuisine is grill-centric, laced with French finesse. The restaurant’s beef range includes U.S.D.A certified premium ribeye from Creekstone Farms and sirloin from Snake River Farms, Argentinian sirloin and Japanese A5 Wagyu sirloin from Kagoshima. Other cuts include dry-aged fillets, T-bones and côte de boeuf, while quality beef will also be presented as steak tartare prepared tableside, and Angus beef carpaccio with aged parmesan and rocket, dressed with truffle aioli.

Meat is cooked on a Spanish Josper Grill, a specialist oven that achieves extremely high temperatures, forming an instantaneous crust around the meat while trapping in natural juices to enrich the flavour.

The restaurant also offers a selection other meat, seafood and poultry dishes, ranging from roasted grilled Australian lamb rack and pan-fried sea bass served with crushed potatoes and lobster bisque; corn-fed chicken breast and confit chicken thigh served with red wine jus; pan-fried Atlantic cod served with bok choy and shiitake in a clear ginger broth; and char-grilled cauliflower with coriander, mint salsa and toasted hazelnuts.

Harbourside Grill also offers an eclectic and intriguing selection of contemporary cocktails and mocktails, each inspired by a classic libation, but given a kick into modernity with imagination and ingenuity. Highlights of the cocktail menu include the Sherry Cobbler, a marriage of fino Sherry, fresh grapefruit juice, St Germain liqueur, fresh pineapple juice, and a dash of honey water; and Love in Paris, a concoction with vodka, passion fruit, lemon, and mint, topped with bubbly Prosecco.

Lunch set menu is available from Monday to Friday from 12pm to 2:30pm, and is priced at HK$208 for two courses or HK$238 for three courses.

Address: Shop OTE401, Level 4, Ocean Terminal Harbour City, Tsim Sha Tsui, Hong Kong.

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