一份熱騰騰、滋滋聲的鐵板牛扒，不但滿足味覺、視覺、嗅覺及聽覺，更帶來一份窩心回憶。 forte大廚重現昔日浪漫，呈獻來自美國和澳洲的多款優質牛扒。前者香滑濃郁；來自澳洲的穀飼牛肉質結實，別具口感；更有油香四溢的澳洲和牛，「牛魔王」肯定難以取捨。
主廚推介主菜包括懷舊美式雜扒、懷舊澳洲T骨牛扒、醬燒美國牛肋骨、宮崎和牛西冷扒(A4級)等，另有更多素食主菜及兒童餐，素食一族及小朋友亦可一同品嚐美味佳餚。
超過60款自助菜式輪流供應，包括：阿拉斯加皇后蟹腳、冰島大蝦、皇冠螺、滋味手握壽司、日本直送時令刺身、蟹肉海鮮餅等，廚師每晚更即場炮製泰式咖哩大頭蝦、香蒜白酒煮蜆等美味佳餚，保證色香味俱全。當然少不了精緻甜品包括：朱古力噴泉及Häagen-Dazs雪糕。
推廣期由即日起至2019年5月31日(不適用於5月11至12日)
半自助餐成人：HK$448（星期一至四）/ HK$478（星期五至日，公眾假期前夕及公眾假期） 半自助餐兒童：HK$268（星期一至四）/ HK$298（星期五至日，公眾假期前夕及公眾假期） 半自助餐長者 (65歲或以上)：HK$268（星期一至四）/ HK$298（星期五至日，公眾假期前夕及公眾假期） 10%服務費
A sizzling steak on a hot plate satisfies not only our tongue, eyes, nose and ears, but also sparks delicious heart-felt memories of great dining. Bringing back that special nostalgic touch, chef de cuisine of forte presents a host of quality steaks from the US and Australia. The tenderness and wonderful flavour of US top-choice steak, the unique texture of Australian corn-fed steak, and the soft juiciness of Australian wagyu beef all combine to present a difficult choice for true steak connoisseurs. Chef's Recommended Main Course: Grilled Australian Beef T-bone Steak served on Cast-iron Plate, U.S. Style Mixed Grill served on Cast-iron Plate, Grilled Miyazaki Wagyu Beef Sirloin Steak (Grade A4), Roasted American Beef Ribs with BBQ Sauce and more. Other choices of green menu and children menu are also on offer for vegetarians and junior patrons.
Please do not forget to leave some space for over 60 all-you-can-eat delicacies and desserts served on rotation, such as: Alaskan Queen Crab Leg, Iceland Prawn, Sea Whelk, Assorted Sashimi and Sushi and Seafood Quesadilla, freshly cooked Thai Stir-fried Giant River Prawn Curry and Clams Mariniere, Chocolate Fountain and Häagen-Dazs Ice-cream!
Promotion period from now to May 31, 2019 (not applicable on May 12-13, 2019)
Adult semi-buffet: HK$448 (Mon-Thu) / HK$478 (Fri-Sun, Eve of PH & PH) Child semi-buffet: HK$268 (Mon-Thu) / HK$298 (Fri-Sun, Eve of PH & PH) Senior semi-buffet (65+): HK$268 (Mon-Thu) / HK$298 (Fri-Sun, Eve of PH & PH)10% service charge applies
