The New Continental in Full Bloom this Spring

After a successful year, Swire Restaurants is proud to announce that The Continental is presenting a refreshed dining experience to its diners this spring with an all-new menu designed by newly appointed Executive Chef Joey Sergentakis. The restaurant also welcomes Restaurant Manager Vikash Vaswani on board who will be leading the team with his fresh perspective and steering The Continental in an exciting new direction.

With five years’ experience in the hospitality field, Vikash Vaswani joined Swire Restaurants to open the award-winning restaurant, Mr & Mrs Fox in Quarry Bay, before taking up the role of Restaurant Manager at The Continental. Vikash’s classical training in the industry, alongside his contemporary outlook on dining, gives him the right tools to further shape The Continental.

Joey Sergentakis, the current Executive Chef at Mr & Mrs Fox, is now adding the title of Executive Chef at The Continental to his impressive repertoire. Having previously worked at Café Gray Deluxe as the Chef de Cuisine, Joey has continued on to lead Mr & Mrs Fox to win Hong Kong Tatler’s Best New Restaurant 2016 – slowly shaping Swire Restaurants’ identity in the Hong Kong dining scene.

Joey’s inspiration for the new menu is derived from his past experiences and influences working with iconic chefs such as Daniel Boulud, Phillipe Rochat and Gray Kunz. “I want the menu to be a response to the season. We source the best seasonal products and focus our dishes around them. Of course I also like to play around with flavors and textures so you’ll see some exciting twists on classics”, Joey commented.

“The Continental should be a representation of quality, value and atmosphere. Our new brigade is young, energetic and full of life. This is where food and personality come together to add up to an awesome experience”, added Vikash.

The vibrant selection of starters for spring includes the Green Asparagus, wrapped in Serrano Ham, Slow Cooked Taiyouran Japanese Egg, Shallots Crackling and Meaux Mustard Dressing (HK$175), Savarin of Foie Gras Parfait with Pickled Figs, Port Wine Coulis and Pistachio Maple Crumble (HK$170), as well as the Lightly Cured and Smoked Yellowtail Kingfish with Lime Crème Fraîche, Pink Peppercorn and Clementine (HK$160) that embody the flavours of the season.

The highlights from the main courses include the Olive Oil poached Hawaiian White Tuna with Eggplant Caponata, Black Olive Oil and Sauce Bagna Càuda (HK$295), Roasted Free Range Chicken with Sautéed Fresh Morels, Fregola and Sauce Vin Jaune (HK$295), and the mouth-watering Bone Marrow Crusted Beef Tenderloin with Leek Croquettes and Sauce Bordelaise (HK$445). At the end of the meal, indulge in the signature Chocolate-Hazelnut Gâteau with Brown Butter Ice Cream (HK$135).