EAST Hong Kong introduces a new concept to entice seafood lovers for a mid week feast with their new executive chef, Colin Gouldsbury and his team created a Wednesday's seafood night for seafood lover with a wide variety of seafood choices on the menu and turn a normal week night dinner into something different. Gouldsbury added new dishes to the antipasti counter as well as crispy fresh salads mixed with an array of seafood, including Salmon and Prawn Terrine, Dill, Trout and Prawns, Egg and Anchovy Mousse, Seafood en Cocotte, Tuna Carpaccio, Besides, the freshly shucked oysters, and cooked tiger prawns served at the seafood bar are also one of the must-have for seafood cravers.
As for the mains, a selection of five dishes rotation from Gouldsbury's list for each week includes Fish and Chips, Cod Florentine, Oven Fried Plaice Nicoise, Butterflied Prawns, Crab and Chilli Linguine, Blue Crab Cakes with Aioli, Fish Pie with Savoy Cabbage, Tuna with Mango Salsa, Whole Baked Snapper with Rocket and a Pineapple and Mango Salsa, Scallopsor Salmon with Asparagus, Moules Mariniere along with a staple Rib Eye of Beef, for meat eaters.
An extensive list of wines availabe for meal pairing, priced at HK$360 per person. Children aged 12 or under enjoy 50% off. If you think wednesday night is still your school night, heading to EAST may change your idea of spending the week night with a twist. Details visit www.east-hongkong.com
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