Brasserie on the Eighth

懷歐敍

Level 8, Conrad Hong Kong, 88 Queensway 金鐘道88號香港港麗酒店8樓 +852 2521 3838 http://www.conraddining.com

Rating

Date of review

Feb 10, 2014

Cuisine

French

Location

Admiralty

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22.27681097
114.16525483
16
Brasserie on the Eighth
Level 8, Conrad Hong Kong, 88 Queensway

Overview

  • Dress Code

    Smart casual

  • Lunch hours

    Mon to Fri, 12:00 noon - 3:00 pm; Sun, 11:00 am - 3:00 pm

  • Dinner hours

    Mon to Sun, 6:30 pm - 11:00 pm

  • Corkage

    HK$500/bottle

  • Reservation

    Yes

  • Buffet

    No

  • Private Room

    1 room for 1-16 persons

  • Accept Credit Card

    Yes

  • Smoking Area

    No

Signature Dishes

  • Beef tenderloin 'Rossini-style'

    香煎牛柳配鴨肝松露汁

  • Pan-fried black strip seabass

    香煎黑線海鱸魚

  • Foie gras three ways

    三式鴨肝

Review

Setting

Cream, champagne and gold tones create a warm, sophisticated setting at Brasserie on the Eighth, a smart casual restaurant located inside the Conrad hotel. The open kitchen, high ceilings and floor-to-ceiling windows with views of Pacific Place make the space feel bright and open, making it a popular dinner venue for families.

Food

Modernized takes on classic continental cuisine are on offer, with a particular focus on fresh seafood and steaks. The Alaska crabmeat salad is a light and refreshing starter, made with layers of diced avocado, fresh crabmeat and mango. The mango adds a sweet twist and the composed salad is served with a steamed crab leg as garnish. The vegetable garden, a simple garden salad made with mixed greens, cantaloupe melon and green apples was overly acidic from balsamic vinegar and would have fared better with a higher ratio of olive oil in the dressing. Beef tenderloin ‘Rossini style’ is a signature dish and described as being served with taro mille-feuille; however our dish came without the mille-feuille and was served with a few steamed vegetables instead with no explanation for the switch. The beef was lean yet tender and topped with seared foie gras, and the accompanying red wine sauce added a rich, subtly sweet complexity to the red meat. For seafood, try the pan-fried black strip seabass, another restaurant signature. The fish is well-seasoned and fried until the skin is crispy and the fish is tender but cooked through. The incredibly light and airy vanilla soufflé is well worth the 30-minute wait and is served with your choice of vanilla, chocolate, passion fruit and raspberry sauces.

Wine

An enviable selection of wines is available, including the sommelier’s selection of fine wines. Wines tend to be on the pricier side, with the lowest priced bottles starting at over $400, and the menu would benefit from some more affordable options. A good selection of wines by the glass is on offer, including a 2009 syrah/cabernet sauvignon blend by Domaine de Triennes.

Service

Servers are friendly, gracious and attentive without being intrusive, but timing between courses remains an issue that needs some work – our wait time between our appetizer and main courses was over 20 minutes.

Price

Dinner for two will average around $1800. For this price point, food and service could be better, but lunch is a good option with business lunch sets starting at $358 for two courses. 

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