Morton’s of Chicago, Hong Kong at The Sheraton Hotel has introduced a new seasonal menu featuring a selection of two new steak dishes, light salad and fish dishes, as well as a new seasonal side, offering discerning diners more culinary options in the city’s Tsim Sha Tsui district.

One of the two new steak dishes is the American wagyu filet from Snake River Farms, created with herbed tallow butter. The rich cut is topped with a homemade buttery sauce of garlic, shallots, thyme and parsley. Another new item is prime dry-aged bone-in strip steak, an 18oz centre cut which has been dry-aged for 40-45 days, helping the steak develop flavour and tenderness.

READ: Where to Get Hong Kong’s Best Steaks

A lighter signature fish dish on the mains, the seared halibut with herb pistou (similar to pesto but without pine nuts) has a mild and sweet flavour with large, tender flakes, and is placed on a bed of edamame beans, oyster mushrooms, spinach and garlic with herb pistou, which is made from arugula, basil, spinach and thyme.

New starters and sides include the burrata, mango and heirloom tomato salad, which comes with sliced heirloom tomatoes, shaved fennel, sliced mango and prosciutto on a bed of fresh arugula, topped off with toasted pine nuts and fennel frond, and dressed with a zesty citrus vinaigrette. The roasted cipollini onions with citrus glaze is the perfect accompaniment to the steaks.

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Diners at Morton’s can take advantage of the restaurant’s wine cellar corridor, which showcases an extensive wine list comprising a diverse variety of more than 200 international labels.

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