Ozone at Ritz-Carlton, Hong Kong has elevated its Sunday brunch with a range of delicacies specially-designed to accompany the complimentary flow of champagne from Dom Pérignon, providing an ideal weekend dining experience at the world’s highest bar that will impress business clients and partners.
Guests can savour delectable creations prepared by culinary maestro, chef Rafael Gil, who previously contributed to the culinary offerings at three-starred Martin Berasategui restaurant in San Sebastián and one-starred EVO restaurant in Barcelona while enjoying spectacular views of Hong Kong’s iconic harbour at the bar on level 118.
The brunch, available every Sunday from 12nn to 3 pm, provides freshly shucked Pacific oysters and an enticing selection of appetizers at the buffet, including cold-cut platter, foie gras terrine, and weekly soup choices, alongside an assortment of sushi, sashimi, cheeses, and salads. Chef Rafael will also present Joselito ham, said to be the best ham in the world, at the carving station. The Seafood Station offers unlimited refills of fresh snow crab legs, Boston lobsters, mussels, and spotted crabs, perfectly matched with Dom Pérignon champagne. Meat lovers should look out for the Grill Station, where New Caledonia blue prawns, Boston lobsters, wagyu beef, Spanish pork ribs, and assorted sausages are served.
Finish the Ritz-Carlton Hong Kong brunch experience with an extensive dessert spread, while guests are invited to design their own creations of ice cream, freshly prepared pancakes, poffertjes, and waffles, with a range of delicious toppings of their choice, making the perfect celebration for a successful deal or collaboration.
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