The Continental Shakes up Summer with All-New Cocktail Menu

The Continental, the sophisticated all-day dining destination at Pacific Place, is turning up the heat this summer with a refreshingly new cocktail menu. Designed by award-winning mixologist Timothee Becqueriaux, the selection includes 10 varieties of absinthe, the anise-flavoured spirit synonymous with European café culture.

Often referred to in literature as “la fée verte” (the green fairy), The Continental will offer each variety served the traditional way by dripping chilled water onto a sugar cube, which in turn drips into the Absinthe, slowly diluting it. The Absinthe is given an extra dimension with infused waters which are prepared in-house, with intoxicating flavours such as cucumber, lemon and mint, jasmine and green apple, or rosemary and orange, changing daily. A range of Absinthe-based cocktails, such as the Strangled Parrot, Burlesque and Trinité, are also available.

“In the early 1900’s, Europeans would enjoy absinthe in bistros and on the terrace with this traditional dripping method,” Timothee explains. “The Continental will be recreating this experience with our own absinthe fountains.”

Prices start from HK$75 for the house Absinthe and extend to HK$250 for the Roquette 1797.

The Continental’s extensive bar offerings also include refreshing European beers, all of which can be enjoyed with the accompaniment of Picon bitters, plus classic cocktails including Pisco sours, Espresso Martinis and the classic summer tipple, gin and tonic, which can be mixed-and-matched with a selection of premium gins and homemade tonics.

To complement the cocktail menu, chef Rowley Leigh has introduced a selection of new seasonal dishes using the highest quality ingredients.

The fresh array of European-styled starters includes English Asparagus, Poached Egg and Fairy Ring Mushrooms (HK$170), Wild Pigeon and Foie Gras Terrine, Pickled Cherries, Brioche and Lamb’s Lettuce (HK$170), and Blinis, or bite-sized buckwheat pancakes served with a selection of Pickled Herrings (HK$130), Smoked Salmon (HK$150) and, for the ultimate indulgence, Uruguayan Black River Caviar (HK$1,450).

For the main course, the Griddled Mackerel Fillets with Peas, Pea Shoots and Green Apple Purée (HK$201) strikes just the right notes with subtle flavours and delicate textures, while the Half Rack of Welsh Lamb with Samphire and Redcurrant Sauce (HK$375) and Veal Chop with Morel Mushrooms (HK$490) are cooked to juicy perfection in the Josper Grill. Another meaty main sure to satisfy is the Wiener Schnitzel with Egg, Lemon and Anchovies (HK$285).

Those looking for a sweet indulgence can also enjoy new seasonal desserts, including Raspberry Millefeuille (HK$105) and Apricot Soufflé with Almond Ice Cream (HK$120).

Diners at The Continental may dine indoors to enjoy the restaurant’s stylish and sophisticated décor, or take advantage of the pleasant summer weather and dine al fresco on the lush garden terrace.