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Restaurant: The Continental
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Griddled scallops with chestnut puree, shiso and lemon
4 Recommended
$265
$245
Level4
926
107
Well worth another shot...
2016-02-09 3717 views
It was a Christmas holiday filled with Chinese food. That was somewhat of an unfamiliar territory for me but most importantly, we had a great time sharing good food with our beloved family. That's all it matters. Fast forward to Boxing day, there's no way in the world that I will have Chinese food again, at least not in the next 24 hours.I started the afternoon off having a little bit of French food at IVY and after doing some damage to my wallet in Causeway Bay, I decided to hover back to Admir
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It was a Christmas holiday filled with Chinese food. That was somewhat of an unfamiliar territory for me but most importantly, we had a great time sharing good food with our beloved family. That's all it matters. Fast forward to Boxing day, there's no way in the world that I will have Chinese food again, at least not in the next 24 hours.

I started the afternoon off having a little bit of French food at IVY and after doing some damage to my wallet in Causeway Bay, I decided to hover back to Admiralty for some modern British food at The Continental.
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 I know, I have heard this before. The service here is lousy and the menu isn't all that exciting. But come on, it's Christmas. Let's give it another chance. I arrived a little earlier than expected so I ended up enjoying a cocktail at the bar first.
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 I think no one would argue the fact that The Continental boasts one of the elegant most dining rooms in Hong Kong. Absolutely loves the relaxed ambiance.
507 views
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 A little Christmas lighting at each table!?
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 Griddled scallops with chestnut purée, shiso and lemon ($265) - I had trouble picking out an appetizer from the menu so I thought why not have two main courses instead? Starting things off with the griddled Hokkaido scallops was a brilliant idea. Love the combination of the scallops and chestnut purée working well together as a team. A bit of lemon juice and lemon zest provided just enough acidity for the dish. Not a bad start at all!
Griddled scallops with chestnut purée, shiso and lemon
$265
314 views
3 likes
0 comments
 Roast goose leg, spiced red cabbage and apple sauce ($360) - When the goose leg arrived, fragrance from the perfectly roasted goose meat had me thinking that I was having dinner at Yung Kee! 

I thought the meat was really nice. Tender and fairly juicy. The spiced red cabbage was perfect in neutralizing the richness of the goose meat. Another pretty enjoyable dish for me.
Roast goose leg, spiced red cabbage and apple sauce
$360
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 The restaurant (or more accurately, the kitchen) finally redeemed itself after a lackluster effort from my previous visit. There's no doubt in my mind about coming back some other time in the very near future.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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5 Recommended
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    DETAILED RATING
    Taste
    Decor
    Service
    Hygiene
    Value
    Date of Visit
    2015-12-26
    Dining Method
    Dine In
    Spending Per Head
    $300 (Dinner)
    Recommended Dishes
    Griddled scallops with chestnut purée, shiso and lemon
    $ 265
    Roast goose leg, spiced red cabbage and apple sauce
    $ 360
    Related Review
    Reviews submitted by the same member to the same restaurant within 30 days.
    Dinner was better...
    Level2
    18
    0
    Creative European-inspired food, great ambience
    2015-03-01 968 views
    The Continental has taken over one of the best restaurant locations in Hong Kong atop Pacific Place or where Domani used to be. Here, British Chef Rowley Leigh introduces a European cafe-inspired British menu and some of the dishes here were just unforgettable - creativity mixed with generally great execution.Raw tuna with ginger dressing *must order*The raw tuna was delicately thin, shining light on the tasty ginger dressing, making this dish much more interesting than the usual tuna carpaccio
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    The Continental has taken over one of the best restaurant locations in Hong Kong atop Pacific Place or where Domani used to be. Here, British Chef Rowley Leigh introduces a European cafe-inspired British menu and some of the dishes here were just unforgettable - creativity mixed with generally great execution.
    Raw tuna with ginger dressing
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     Raw tuna with ginger dressing *must order*
    The raw tuna was delicately thin, shining light on the tasty ginger dressing, making this dish much more interesting than the usual tuna carpaccio you see on other restaurant’s menu. “Ginger dressing” is really a humble understatement of what the sauce here really is. The flavours were really interesting and quite complex; the ginger taste was pleasantly not overriding.
    Parmesan custard with anchovy toast
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     Parmesan custard with anchovy toast *must order*
    The mention of “anchovies” on a menu is usually an instant turn off for me. But I had forgotten that these were in the toast on my first bite; the anchovy taste was very subtle, albeit detectable after two bites or so. It was more like sea salt seasoning rather than fishy flavour, which I liked very much. But the highlight of this combo has to be the parmesan custard. The texture of the custard is like a very smooth creme brulee (it even has that burnt layer on top) and it tasted mildly cheesy.
    Unfortunately, at the time of writing, this dish was served as a special for the tasting menu and is not on their usual a la carte menu.
    Griddled scallops with chestnut puree, shiso and lemon
    78 views
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    0 comments
     Griddled scallops with chestnut puree, shiso and lemon
    Everyone at the table loved the scallops. They were definitely cooked just right to perfection. The execution was excellent, but the chestnut puree was un-special to me. Though I guess that’s partly because the scallop flavour is usually quite an attention seeker itself.
    Norweigian skrei cod with clam chowder
    182 views
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     Norweigian skrei cod with clam chowder
    I love the taste of cod and this one was cooked very well – juicy and soft. However, it must have been the clam chowder that was a little overriding and made the dish a little salty and perhaps too flavourful for my liking.
    Rib eye steak (English, grass-fed) with chips and bearnaise sauce
    115 views
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    0 comments
     Rib eye steak (English, grass-fed) with chips and bearnaise sauce
    Rib eye steak with fries is such a classic. But the big hidden twist here is that they use English grass-fed beef and you may be surprised at just how much of a twist it actually was. The taste of the English beef vastly contrasts the USDA ones we usually have. The meat is definitely leaner and the taste is intensely stronger, partly a result of the good quality of meat used too.
    Plus, the fries and bearnaise sauce were super popular at the table; refills were ordered!
    Chocolate salted caramel tart
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    Pain perdu with chilli roast pineapple and vanilla ice cream
    111 views
    2 likes
    0 comments
     Intriguingly delicious desserts
    All the desserts we had that night were delicious and I loved how intriguing some of the options were. The weirdest of them all must have been the chilli pineapple - it’s probably not for everyone. It’s not as chilli or weird as it sounds though and was a surprisingly good combination with the french toast and vanilla ice cream. But I have to be boring and recommend the chocolate salted caramel tart, which was the still the most memorable dessert of the night for me!

    Great dinner place for casual dates and small group gatherings
    The atmosphere is vibrant (not too quiet) and perfect for casually romantic dates or small group gatherings. The menu is unique and I loved how they serve standard popular items (like the rib eye or chocolate tart) and also a variety of interesting options too (tuna, chilli pineapple).
    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
    • Recommend
      Recommended
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    DETAILED RATING
    Taste
    Decor
    Service
    Hygiene
    Value
    Date of Visit
    2015-02-11
    Dining Method
    Dine In
    Dining Offer
    試食活動
    Recommended Dishes
    Raw tuna with ginger dressing
    Parmesan custard with anchovy toast
    Griddled scallops with chestnut puree, shiso and lemon
    Rib eye steak (English, grass-fed) with chips and bearnaise sauce
    Chocolate salted caramel tart
    • tuna with ginger dressing
    • parmesan custard with anchovy toast
    • chocolate salted caramel tart
    Level4
    5.5K
    593
    ✲ 摩登精緻英倫風 ✲
    2015-02-15 3707 views
    我對西餐有份偏愛，特別是新派的英法菜，從來都迷倒我。今天介紹一間摩登精緻英倫風的餐廳，就是太古廣場4樓的 The Continental，那餐也吃出不少回憶來～太古廣場4樓從來都是片靜土，周遭環境青綠又寧靜；位處其上的 The Continental 本身又佔有高樓底、流線天花的摩登元素，未吃先惹好感。　餐廳主理摩登英國菜，而新派英菜會有點融和了周邊菜系，當中又以法菜的影響最深，籠統回可算歐陸菜。可這與坊間自稱歐陸菜，但餐單雜七雜八的餐廳，分別很大。　當晚由大廚 Rowley Leigh 為我們安排了一共12道餐廳的招牌美食，其中一些更是 off menu 的特別創作，加上自選 Cocktail、紅白餐酒，絕對是個稱心滿意、飲飽食醉的美好晚上！　　首先以麵包開胃，單是麵包及牛油已經勾起我不少回憶：麵包沒有太花巧，是微溫呈上，加上軟滑質優的牛油，與我在倫敦米芝蓮餐廳吃到的很像。很喜歡那牛油，故連吃兩大片！　接著這是 off menu 的，該算是 Amouse Bouche 吧？平平無奇的大蔥及薯仔，因為添加了美味可口的沙律醬，以及份量慷慨的黑松露，變得香氣撲鼻超吸引。　飲品也來了，我選了
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    我對西餐有份偏愛，特別是新派的英法菜，從來都迷倒我。今天介紹一間摩登精緻英倫風的餐廳，就是太古廣場4樓的 The Continental，那餐也吃出不少回憶來～
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     太古廣場4樓從來都是片靜土，周遭環境青綠又寧靜；位處其上的 The Continental 本身又佔有高樓底、流線天花的摩登元素，未吃先惹好感。
    　
    192 views
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     餐廳主理摩登英國菜，而新派英菜會有點融和了周邊菜系，當中又以法菜的影響最深，籠統回可算歐陸菜。可這與坊間自稱歐陸菜，但餐單雜七雜八的餐廳，分別很大。
    　
    163 views
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     當晚由大廚 Rowley Leigh 為我們安排了一共12道餐廳的招牌美食，其中一些更是 off menu 的特別創作，加上自選 Cocktail、紅白餐酒，絕對是個稱心滿意、飲飽食醉的美好晚上！

    　　
    82 views
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     首先以麵包開胃，單是麵包及牛油已經勾起我不少回憶：麵包沒有太花巧，是微溫呈上，加上軟滑質優的牛油，與我在倫敦米芝蓮餐廳吃到的很像。很喜歡那牛油，故連吃兩大片！

    　
    56 views
    2 likes
    0 comments
     接著這是 off menu 的，該算是 Amouse Bouche 吧？平平無奇的大蔥及薯仔，因為添加了美味可口的沙律醬，以及份量慷慨的黑松露，變得香氣撲鼻超吸引。

    　
    69 views
    1 likes
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     飲品也來了，我選了 The Continental ($110)，成品有著莓子的清新，酒味淺淺的很易入口；後來店方也有提供紅白酒去配搭頭盤、主菜，我總是死心眼的喜歡白酒更多。
    　
    The Continental
    120 views
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     開始頭盤環節，首先是 Tuna with Ginger Dressing ($135)，帶適量油分、給切得厚薄適中的新鮮吞拿魚片，加上頗為醒神的薑汁調味後，是道鮮美可人的開胃菜式。
    Tuna with Ginger Dressing
    $135
    92 views
    3 likes
    0 comments
    52 views
    1 likes
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     接著的 Griddled Scallops with Chestnut Purée, Shiso and Lemon 也挺有驚喜，巨大鮮嫩的帶子配上甜美栗子蓉及清爽紫蘇葉，味道十分豐富，面層再綴以檸檬絲，感覺更清新。

    　
    Griddled Scallops with Chestnut Purée, Shiso and Lemon
    118 views
    3 likes
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     然後有 Chicken Livers and Morels with Celeriac Purée ($125)，估不到西廚也會用雞肝做菜，對肝始終有戒心沒吃太多，不過那羊肚菌及薯蓉的組合就香濃美妙，挺好吃。

    　
    Chicken Livers and Morels with Celeriac Purée
    100 views
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     接著是全晚最讚的 Parmesan Custard with Anchovy Toast，巴馬臣芝士給做成像是焦糖燉蛋的模樣，微咸鮮滑的滋味妙極；襯以略帶鯷魚香氣的咸味脆多士，好吃得連吞三大件！


    　
    Parmesan Custard with Anchovy Toast
    139 views
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     這款超成功的新創作，實在是驚艷度滿分，絕對值得收納在正式餐單之中。

    　
    81 views
    1 likes
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     開始主菜，首先是 Escalivada: Charred Peppers and Aubergines with Tomato Toast ($135)。我從來愛吃茄子，喜歡它做得沒有太油，也喜歡它與多士的配搭，吃了不少的。

    　
    Escalivada: Charred Peppers and Aubergines with Tomato Toast
    68 views
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     然後是 Tasting portion 的 “L’Imperial” Pigeon with Pea Purée, Pancetta and Croutons au Jus ($365)，乳鴿煎得皮香口、肉嫩甜，配搭香口的意大利煙肉及炸球，以及清香的碗豆蓉（很有英式風味！），十分美味。
    “L’Imperial” Pigeon with Pea Purée, Pancetta and Croutons au Jus
    148 views
    4 likes
    0 comments
     為方便吃用，乳鴿腿是每位另上，真貼心。美味關係，理不得收不收奶，飛快吃清光了算！
    69 views
    2 likes
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     另一款很喜歡的主菜是 Norwegian Skrei Cod with Clam Chowder ($250)，肉質細緻、滑不溜口的鱈魚固然是我所愛，但襯以香濃鮮美周打蜆湯的做法，也令人眼前一亮。特別湯中的大蜆鮮甜無沙，水準很高，得到席間一致讚好！


    　
    Norwegian Skrei Cod with Clam Chowder
    152 views
    1 likes
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     最後一款主菜是 Rib Eye Steak (English, Grass-Fed) with Chips and Béarnaise ($375)，英式牛柳肉嫩味香，加上我極愛的荷蘭醬，並適量的芥末，又是美味令人滿意。

    　
    Rib Eye Steak (English, Grass-Fed) with Chips and Béarnaise
    150 views
    3 likes
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     啊，還有這同上的薯條，又香又脆，讓人吃不停口，非常的邪惡誘人啊～
    79 views
    2 likes
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     來到甜品環節，甜魔媽媽最期待就是這 Chocolate and Salted Caramel Tart ($105) 了！不過成品沒有預期中的香濃，不過那層次及味道就著實幾豐富，最愛那清脆的撻身，也挺喜歡的。
    Chocolate and Salted Caramel Tart
    98 views
    3 likes
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     又試了 Pain Perdu with Chilli Roast Pineapple and Vanilla Ice Cream ($90)，Pain Perdu 即 french toast，配上厚切新鮮菠蘿及雲尼拿雪糕，交集香甜、軟棉、酸甜、多汁、冰凍感。

    　
    Pain Perdu with Chilli Roast Pineapple and Vanilla Ice Cream
    84 views
    2 likes
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     也挺喜歡 Passion Fruit Pavlova ($85)，清脆薄身的蛋白餅中間是甜蜜輕軟的忌廉，口感出眾；襯上酸甜清新的熱情果醬並芒果肉，味道香甜不膩，又是讓人停不了口～


    　
    Passion Fruit Pavlova
    114 views
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     最後是 Sauternes Poached Pear, Vanilla Ice Cream, Chocolate Sauce ($110)，拍不到最初上檯的模樣，卻拍到傾倒朱古力的一下，好豐富的！
    68 views
    2 likes
    0 comments
     梨子給煮給軟身，口味甜蜜中富有酒香，加上香濃朱古力醬及雲尼拿雪糕，自然好吃。
    Sauternes Poached Pear, Vanilla Ice Cream, Chocolate Sauce
    98 views
    2 likes
    0 comments
     很豐富又飽足的一頓，可甜魔媽媽還明盯上了 Chocolate Soufflé, Pistachio Ice Cream 及 Paris-Brest，好想再訪的！這地方環境實在清靜迷人，找天再與老公來二人界吧～
    88 views
    1 likes
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     最後，也多謝餐廳致送的 Joyce Beauty 香氛系列，很美很美！現在惠顧二月限定的 L’Ile au Thé Afternoon Tea ($365兩位) 就可獲贈一份，心動就要行動了～
    　
    90 views
    0 likes
    0 comments
    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
    • Recommend
      Recommended
    • Report
    3 Recommended
      Post
      DETAILED RATING
      Taste
      Decor
      Service
      Hygiene
      Value
      Date of Visit
      2015-02-11
      Dining Method
      Dine In
      Recommended Dishes
      The Continental
      Tuna with Ginger Dressing
      $ 135
      Griddled Scallops with Chestnut Purée, Shiso and Lemon
      Parmesan Custard with Anchovy Toast
      “L’Imperial” Pigeon with Pea Purée, Pancetta and Croutons au Jus
      Norwegian Skrei Cod with Clam Chowder
      Rib Eye Steak (English, Grass-Fed) with Chips and Béarnaise
      Chocolate and Salted Caramel Tart
      Passion Fruit Pavlova
      • “L’Imperial” Pigeon