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.
The season for romance is fast approaching and Swire’s restaurants have created a selection of special Valentine’s Day menus at The Continental and Plat du Jour on 14 February (Saturday).
Comprising a menu of classic European dishes, The Continental at Pacific Place will be presenting a four-course Valentine’s Dinner at HK$650* per person, a perfect choice for celebrating this romantic occasion.
Following its successful opening in October, The Continental at Pacific Place proudly announces its collaboration with Joyce Beauty, the leading beauty brands retailer to launch an exclusive afternoon tea, inspired by the perfume brand, Annick Goutal. The tea sets will be served from 7 to 25 February, offering food lovers an exclusive experience of unique scent and taste.
After its successful opening at Pacific Place in October, The Continental proudly announces the launch of Saturday Shoppers’ Lunch and Sunday Brunch – a perfect weekend your family and friends.
Occupying the free-standing building on Level 4 at Pacific Place, The Continental draws its inspiration from the grand cafés of Europe. Designed by Thomas Heatherwick and with interiors by David Collins Studio, it will feature a variety of European classic dishes from breakfast through lunch and dinner to late night drinks and snacks.
Swire Hotels is pleased to announce the opening of its new restaurant, The Continental, occupying the free-standing building on Level 4 at Pacific Place designed by Thomas Heatherwick and with interiors by David Collins Studio. The Continental’s menu draws its inspiration from the grand cafés of Europe and will feature a variety of European classic dishes from breakfast through lunch and dinner to late night drinks and snacks. The menu includes an extensive seafood selection from oysters, raw tuna, prawns to whole Lobster Mayonnaise.
Other signature dishes include Griddled Scallops with Chestnut, Purée, Shiso and Lemon; Steamed Grouper with Clams and Seaweed Butter; Chicken and Goats’ Cheese Mousse with Olives; Cedar River Farms Beef Carpaccio, Shaved Foie Gras, Watercress, Fig Jam and Sour dough Toast and Half Rack of Australian Lamb, Black Pepper and Garlic from the Josper Grill. There will also be a Plat du Jour featuring daily changing specials.