The Continental Introduces the Delightful Summer Menu
To celebrate the summer season, The Continental has launched a new menu featuring seasonally inspired dishes, boasting a light and refreshing mix from contemporary European cuisines, guaranteed to tantalise guests’ taste buds.
The summer menu designed by new Executive Chef, Rene Michelena, features a wide range of refreshing salads and fresh seafood dishes. The highlights from starters include Burrata & Japanese Tomato (HK$190) – plump succulent tomatoes and creamy burrata cheese dressing with basil oil and aged sherry vinegar, Escargot & Morel Mushroom Fricassée (HK$190) – the classic French appetizer rejuvenated by summer’s zeal, Humboldt Squid Steak Salad (HK$120) with pickled saffron corn and yuzu honey and Live Scallop Carpaccio (HK$180) with dried cherries and smoked tomato fondue.
Emphasising high-quality ingredients, new mains from the à la carte menu include Whole Andaman Sea Red Snapper (HK$215) with romesco sauce and Maine Lobster Spaghetti (HK$298) served with roasted pepper and Sicilian pink shrimps. For the meat-lovers, The Continental also provides several carnivorous options from the Josper Grill, such as the Wagyu Skirt Steak Salad (HK$295) and Iberico Pork Pluma & Sausage (HK$265).
For dessert, the Grilled Mini Pineapple with Thyme (HK$90) served with salted passion fruit and Valrhona Three Chocolates (HK$110) with fresh berries mark the perfect ending to the summer feast.
“Summer is when the earth’s gardens are in full bloom,” says Rene. “Hands-down my favourite season to play with! From sweet summer corn to fresh Japanese tomatoes, to juicy peaches, The Continental is offering a menu that embraces the vibrancy and abundance of the season.”
Diners may dine indoors to enjoy The Continental’s stunning interior and easy sophistication, or soak up the sun al fresco style in the lush garden terrace.