Pieter Fitz-Dreyer, Head Chef of the hotel’s chic restaurant Flint Grill & Bar, is delighted to present a refreshing and rejuvenated version of the ever-popular weekend brunch from 10 June.
Look forward to delectable items including a wide spread of Italian antipasti, 200-day grain-fed Tomahawk hand-carved by the master butcher, Italian veal ribs, glazed toothfish, as well as the signature eggs Benedict from the live cooking station. Don’t forget the heavenly dessert counter prepared by Hong Kong’s top pastry team.
What’s more, enjoy a feast complete with seafood delights such as freshly-shucked oysters, succulent poached lobster and king crab. Wash them down with free-flow Veuve Clicquot champagne, Kokuryu Kuzaryu Ippin sake, wine and hand-crafted cocktails by talented mixologists.
Just a perfect weekend setting for everyone!
Available from 12noon to 2:30pm, Saturday and Sunday
HK$368 (adult buffet) / HK$290 (child buffet)
add HK$228 (adult) / HK$98 (child) for seafood counter supplement
add HK$180 for free-flow of champagne, sake, wine and cocktails