oys­ter & Wine Bar


Exquisite Taste - - Best Brunches - (sher­a­ton­hongkongho­tel.com)

Brunch in style at Sher­a­ton Hong Kong's Oys­ter & Wine Bar with its new­est up­graded menu, where dis­cern­ing din­ers can en­joy freeflow­ing Per­rier-Jouët Blanc de Blancs Cham­pagne to ac­com­pany the op­u­lent cui­sine – the first restau­rant in Hong Kong to in­tro­duce this con­cept.

Among the out­stand­ing del­i­ca­cies, the suc­cu­lent seafood takes cen­tre stage. Reg­u­lars take plea­sure in the un­lim­ited serv­ings of fresh oys­ters – with four or five kinds from around the world, whelks, king prawns, chilled Alaskan king crab legs and more. Ex­quis­ite culi­nary de­lights are wait­ing to be savoured, in­clud­ing the oys­ter Kil­patrick with ba­con and shal­lots, all-time favourite lob­ster bisque and French bouil­l­abaisse. Aside from the seafood, other dishes on of­fer at Oys­ter & Wine Bar are just as scrump­tious and def­i­nitely shouldn't be missed. The restau­rant's sig­na­ture USDA prime ribs are a favourite – among other juicy steaks. Fur­ther­more there is the ap­pe­tiser ar­ray, cold-cuts se­lec­tion, the spread of sushi and sashimi, salmon spe­cial­ties and vin­tage cheeses.

Pace your­self as the main course items from the tai­lor-made menu are sim­ply su­perb. Ex­pect US prime beef fil­let, steamed

Bos­ton lob­ster with Cham­pagne cream foam, grilled king prawn with bread­crumbs, but­ter and herbs, sous-vide pork belly with vi­g­nole, Swiss chard, French bean and seared foie gras, among oth­ers. The desserts are as divine, with dishes like crisp mille- feuille, caramelised Por­tuguese tart and hot souf­flé served with your choice of vanilla, Grand Marnier, Kahlua or gin­ger sauce.

Don't for­get the stel­lar star of the brunch, the fine wines. The Vi­va­cious Sun­day Cham­pagne Brunch at Oys­ter & Wine Bar has free-flow­ing Per­rier-Jouët Grand Brut, Per­rier-Jouët Bla­son Rosé and the newly re­leased Per­rier-Jouët Blanc de Blancs for your delec­ta­tion.


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