The Continental, the sophisticated all-day dining destination at Pacific Place, has launched an all-new tasting menu and refreshed the a la carte menu for the summer, introducing a wide range of dishes made with the season’s best ingredients.
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.
The Continental, the sophisticated all-day dining destination at Pacific Place, is brightening up summer evenings with an irresistible ‘Oysters & Rosé’ promotion.
Available daily from 5-8pm, The Continental is offering the ultimate happy hour by doubling all orders of oysters and Rosé.
The Continental at Pacific Place is proud to introduce a special breakfast menu and collaboration alongside its new summer a la carte menus. The new menus, created by British Chef Rowley Leigh, embrace a series of fresh and seasonal ingredients for guest to enjoy.
Swire Hotel’s newest restaurant, The Continental, partners with Art Central to bring a new bar and restaurant experience to the fair. The menus, designed by leading British chef and Financial Times Weekend food writer, Rowley Leigh, draw their inspiration from the grand cafes of Europe and feature a selection of your favourite drinks and classic dishes from 11am each day.