Looking to impress clients and colleagues next time you’re visiting the Fragrant Harbour? Head to Hue, a dynamic new restaurant on the cusp of Victoria Harbour, where a new Tattinger Sunday brunch offers the perfect setting for corporate entertaining.
Refined, yet casual and inviting, the new Taittinger Sunday brunch menu at Hue, located on the first floor of Hong Kong Museum of Art in Tsim Sha Tsui, combines breath-taking Victoria Harbour panoramas with exquisite modern Australian cuisine, making for the perfect way to start a weekend this Spring.
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With seasonality and freshness at the forefront of menus executed by Australian Executive Chef Anthony Hammel, Hue’s new Sunday brunch menu offers culinary innovation and the best Australian produce in equal measure.
The meals start off with a complementary immune-boosting juice shot upon the guests’ arrival. There’s no buffet, no queues, no self-service, and no stacks of pre-cooked dishes under chafing dishes – all delectable appetizers and enticing mains are cooked a la minute.
“Real food is not served on a buffet,” says the owner of Hue, Chris Woodyard, an acclaimed Australian ‘one-hat’ chef. “Our brunch menu is about innovative cuisine that uses the freshest ingredients and is cooked when you order it, not in advance.”
This sumptuous brunch offering commences with an assortment of house-made sharing dishes, ranging from wholesome homemade bread with house-smoked New Zealand butter; and ocean trout with whipped cod roe and salmon eggs; to buffalo milk burrata with charred broccolini, hazelnuts and green onion oil; potato croquettes with salted fish and aioli; and house-smoked wagyu pastrami served with smoked egg gribiche.
Options for the mains include crispy pork belly served with confit celeriac and harissa sauce; pan-seared market fish served with Jerusalem artichoke and kale; ricotta and yam dumplings served with shiitake ginger broth, Shimeji and leek; and Australian Wagyu Bavette with charred onions.
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For diners with a sweet tooth, options for dessert include lemon tart with yoghurt cream; fig and frangipane cake with honey and vanilla cream; carrot cake with pumpkin seeds and walnuts; and Basque-style cheesecake served with rhubarb and raspberry.
The brunch service is available every Sunday from 11 am to 2:30 pm, and is priced from HK$380 (US$48) per person, including a selection of sharing appetizers, one main and one dessert.
Free flow options, which offer brilliant value for money, are priced from HK$250 (US$32) per person and include Taittinger Brut Reserve champagne, a selection of 10 premium red and white wine choices, and bar manager Steffen’s popular Bloody Mary. Alternatively, for HK$190 (US$24) per person, enjoy an alcohol-free package consisting of two mocktails from the menu and one tea or coffee.
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