News

Do the Continental

The Continental, the sophisticated all-day dining destination at Pacific Place, is offering a new way to beat the Hong Kong heat with a refreshing new cocktail menu. Created by award-winning mixologist Tomothee Becqueriaux, the new menu includes 10 varieties of absinthe.

Guests can enjoy each variety of absinthe the traditional way, which involves dripping chilled water onto a sugar cube, which in turns slowly drips into the absinthe and dilutes it. Giving the absinthe extra punch, The Continental uses house-made infused waters in flavours such as cucumber, lemon and mint, jasmine and green apple, and rosemary and orange.

Also available is a range of Absinthe-based cocktails, including the Strangled Parrot, Burlesque and Trinité. Prices start from HK$75 (US$10) for the house absinthe, and range up to HK$250 (US$32) for the Roquette 1797.

To complement the new drinks, chef Rowley Leigh has whipped up a selection of new seasonal dishes and desserts. Diners can sample European-style plates such as wild pigeon and foie gras terrine, pickled cherries, brioche and lamb’s lettuce (HK$170/US$22); blinis served with a choice of pickled herrings, smoked salmon, or Uruguayan Black River caviar; half rack of Welsh lamb with samphire and redcurrant sauce; veal chop with morel mushrooms; raspberry millefeuille; and apricot souffle with almond ice cream. www.thecontinentalhongkong.com






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