Hong Kong’s Lobster Bar and Grill, located at Island Shangri-La, has launched a brand new à la carte menu curated by executive sous chef Cary Docherty and head chef Kenny Chan.

Perfectly suited for business travellers looking for an elegant dining option in the heart of Hong Kong’s financial district, the new a la carte menus showcase an extensive selection of classic lobster dishes and premium cuts of meat. Highlights include grilled bone-in pork rib with mashed potatoes, baby carrots, and Charcutière sauce; Lobster Thermidor with new potatoes, pickled shallots, and mornay sauce au gratin; and Beef Wellington for Two, with mashed potatoes, morels, honey peas, asparagus, and beef gravy.

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For diners with a sweet tooth, don’t miss out on the apple Tarte Tatin with Madagascan vanilla ice cream. One of chef Cary’s signature dishes, Pink Lady apples are preserved and then caramelised and married with a warm flaky pastry and rich ice cream.

After joining the Island Shangri-La and launching the new Sunday Roast with great success, Chef Cary has worked diligently with head chef Kenny for the past two months to present his second project, the new a la carte menu, with a remarkable list of culinary delights for the season.

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The new a la carte includes eight delicate appetisers, seven succulent main courses, six premium grills, and six classic European desserts to impress diners.

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