The Continental, the sophisticated all-day dining destination at Pacific Place, Hong Kong, has launched an all-new tasting menu and refreshed its a la carte menu for summer that’s sure to be a hit for business travellers looking to host meetings over a good meal.

The new menus showcase a wide range of dishes made with the season’s best ingredients. Emphasising high-quality ingredients carefully sourced by executive chef Rowley Leigh, the new summer menu includes a selection of seafood offerings that stay true to The Continental’s European spirit.

The six-course Summer Tasting Menu is priced at HK$680, or HK1,100 with wine pairings, and is available during the restaurant’s daily dinner service. Guests start with a warm salad with ceps and foie gras, then move on to the scallop ceviche with chilli and lime. For mains, guests can enjoy griddled mackerel with cucumber, apple and pea shoots, and peppers magret of duck with spinach and cherries, before finishing on a sweet note of apricot souffle with almond ice cream, followed by a choice of a cheese selection with fig jam and pickled cherries, or a trio of desserts that includes raspberry millefeuille, chocolate and salted caramel tart, and passionfruit and strawberry pavlova.

New dishes on the a la cart menu include prawn and melon salad with tomato and pepper salsa; griddled octopus with borlotti beans; and shrimp mousse with oyster and dill sauce to start. Enticing new seafood mains include whole sea bass with fennel and lemon; monkfish, scallop and prawn brochette with rosemary and rouille; and snapper fillet with sauce vierge, all served with green salad and chips or new potatoes.

For meat lovers, new poultry dishes include half coquelet with fennel and chicken livers; veal chops with sage butter; and lamb chops with chilli, garlic and mint. www.thecontinentalhongkong.com