Easter Egg-strav­a­ganza at Con­rad Hong Kong

HK Magazine - - SPOTLIGHT -

Spring has fi­nally sprung and Easter is just around the cor­ner! To wel­come this egg-cit­ing sea­son, Con­rad Hong Kong is pre­sent­ing sump­tu­ous Easter brunches at three of its top-notch restau­rants—Ni­cholini’s, Brasserie on the Eighth and Lobby Lounge—over all four days of the Easter long week­end.

To cel­e­brate Easter like the Ital­ians, head to Ni­cholini’s for some amaz­ing com­fort food and the per­fect en­vi­ron­ment for shar­ing and laugh­ter. In the el­e­gant din­ing area, you’ll be able to sa­vor a spread of dishes which rep­re­sent the boun­ties and cook­ing tra­di­tions of the var­i­ous re­gions of Italy. From suc­cu­lent seafood to freshly made pas­tas, the choices are plenty for diners look­ing for a laid-back af­ter­noon,

Ital­ian style.

Feel like liv­ing the French way? Brasserie on the Eighth is the go-to place for a leisurely af­ter­noon. Through­out the Easter hol­i­day, the French restau­rant will be of­fer­ing a de­lec­ta­ble ar­ray of lus­cious brunch del­i­ca­cies, in­clud­ing freshly im­ported lob­sters from dif­fer­ent re­gions, as well as made-to-or­der gourmet dishes such as tra­di­tional slowroasted duck breast with or­ange sauce and melt-in-your­mouth braised ox tail in red wine sauce.

Wash down your fine food with un­lim­ited Per­rier- Jouët Cham­pagne at both Ni­cholini’s and Brasserie on the Eighth. Wor­ried about the kids get­ting in the way of all those bub­bles? Bal­loon twist­ing and magic per­for­mances will be avail­able dur­ing Easter at both restau­rants to en­ter­tain the lit­tle ones.

Meat-lovers shouldn’t miss the Carvery and Bub­bles buf­fet lunch at the Lobby Lounge for a meaty Easter. Fea­tur­ing a se­lec­tion of spe­cial­ties in­clud­ing slow-roasted UK pork belly, oven-roasted sir­loin, twice-cooked suck­ling pig and oven-roasted Aussie lamb leg, this buf­fet is a car­ni­vore’s heaven. The meal is paired with free-flow red, white and sparkling wines for a com­plete din­ing ex­pe­ri­ence.

Make your book­ing through the ho­tel’s “Hun­gry Tues­day” on­line plat­form, where you can get up to 20 per­cent dis­count at all three restau­rants. On March 25, 26 and 28, brunch at Ni­cholini’s and Brasserie on the Eighth is just $470 and on March 27, $718. Al­ter­na­tively, the Carvery and Bub­bles menu is just $380 for all four days of the

Easter week­end.

Want to ex­tend your cel­e­bra­tion to the whole of March? Check out other Hun­gry Tues­day of­fers on the Con­rad’s web­site, where you can en­joy a fine Ital­ian four-course tasting set menu at Ni­cholini’s for just $638, a scrump­tious sup­per buf­fet at Lobby Lounge at $275 per per­son on week­ends, or a fla­vor­ful in­ter­na­tional lunch buf­fet at Gar­den Café at

$258 per per­son on week­days, and $293 on week­ends and pub­lic hol­i­days.

2521-3838, www.con­rad­din­ing. hun­grytues­day.com

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