Penthouse (Closed)

Item: Penthouse
Rating: 4
Author: spotthefood

287 Reviews

Taste

Decor

Service

Hygiene

Value

16633

Causeway Bay

$201-400

Western Steak House Bar

236

spotthefood

Level4

316

Set at the fine dining hub of Soundwill Plaza Midtown, Penthouse is boasting with a spectacular view of the Victoria Harbour, rustically designed interior space and a chic outdoor terrace.Penthouse’s menu serves an extensive and solid choice of Western cuisines, showcasing fresh and sustainable seafood, technically handcrafted and slow-cooked dishes.We sit and start with a loaf of warm sourdough that comes with house-made pesto, which is a mix of extra virgin olive oil and crushed basil.The NYC

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Set at the fine dining hub of Soundwill Plaza Midtown, Penthouse is boasting with a spectacular view of the Victoria Harbour, rustically designed interior space and a chic outdoor terrace.
Penthouse’s menu serves an extensive and solid choice of Western cuisines, showcasing fresh and sustainable seafood, technically handcrafted and slow-cooked dishes.
We sit and start with a loaf of warm sourdough that comes with house-made pesto, which is a mix of extra virgin olive oil and crushed basil.

The NYC chopped salad is a refreshing romaine salad mixed with prawn, avocado and cured meat, whilst the tuna tartare is a harmonious mix of raw chunky tuna, runny egg yolk and creamy tuna sauce. The partially grilled crab cake is very much impressive as it is meaty and served with a sweet and freshening mango salsa.

Spanish Farm-Raised Bluefin Tuna Tartare

A highlight from the mains is the porterhouse steak, T-bone with strip and tenderloin on each side. It is a thick slice of meat which has been perfectly grilled beyond medium-rare, with a good sear on the surface and finish off with a rich pat of beef fat.

Porterhouse Steak 24 oz For 2

The truffle tagliolini is also excellent, made with thin cylindrical shaped pasta, cooked in a rich and overwhelmingly flavorsome truffle cream sauce.
We also had a 44 degree slow-cooked salmon steak served with Spanish red prawn, large couscous in seafood broth that just melt on the tongue.

To complete, a big platter of dessert brings all the signature treats together, foamy peanut butter liquid nitrogen ice cream, banana tiramisu, pistachio fondant and milk panna cotta. It is a wonderful sweet fare!