The Grill Room 2.0, a French-style steakhouse, has landed in Causeway Bay Plaza Phase 2. With a modern and cozy atmosphere, it brings a selection of innovative dishes with creative elements.
The main appetizer is “Oil Gan Fish with Water Buffalo Cheese Salmon Roe and Vegetable Fruit Smoothie”. It is made with flavorful oil gan fish and salmon roe, mixed with cucumber, lime, green apple, kiwi, and other vegetables and fruits to create a refreshing and appetizing smoothie. The “Crispy Three-Yellow Chicken with Morel Mushroom Chicken Oil Rice” is based on French risotto. It uses locally sourced three-yellow chicken, roasted slowly until the surface is golden and crispy, with tender meat. The chef also specially blends the chicken meat, liver, and herbs into a mousse-like consistency and injects it into the chicken breast. It is served with fragrant morel mushrooms and flavorful pearl rice.
“Meat lovers” should not miss out on the “USDA Prime Angus Tomahawk Steak with Grilled Asparagus, Crispy New Potatoes, and Romaine Lettuce Salad”. Tender and juicy meat, with a rich and savory flavor, served with 3 selected side dishes and 3 secret sauces, it’s a generous portion! The daily limited dessert “Caramel Cloud Cheesecake” combines a rich New York cheesecake with a light and creamy vanilla custard mousse, topped with a golden and crispy caramel layer, creating the perfect blend of cheesecake and creme brulee!
In addition, there are a variety of specialty cocktails and non-alcoholic cocktails, such as the “Salted Calamansi Highball” inspired by the Hong Kong specialty drink “Salted Lemon Seven”, the “Oyster Martini” with oysters as an ingredient, and the “Berry Well” with flavors suitable for ladies, to enjoy a tipsy time.
The Grill Room 2.0 also offers new store promotions. From now until September 30th, book through the link http://bitly.ws/RjGq and enter the promo code “TGR2015” to enjoy discounted prices on Set Dinner, Executive Lunch, and Weekend Brunch Menu.
The Set Dinner Menu offers a choice of 2 or 3 courses. For the appetizer, you can choose between “Pan-seared Scallops with Creamed Corn Soup” or “Beef Tartare with French Layered Potatoes”. The former uses thick and sweet Hokkaido scallops, while the creamed corn soup is smooth and rich. The latter is made with spicy egg yolk sauce and pearl onions mixed with tender minced beef, accompanied by a semi-cooked egg yolk and a tangy mustard egg yolk sauce. It is served with rich butter and the aroma of vanilla in the French layered potatoes, creating a satisfying texture.
The main course recommendation includes “Smoked Crispy Suckling Pig with Caramelized Pineapple and Couscous Salad”. The evenly marinated suckling pig is smoked with applewood for 2 hours after being marinated with a secret recipe for 6 hours. The caramelized pineapple and refreshing couscous salad with a hint of wheat fragrance complement the taste and bring surprises!
Address: Shop 3B, 3rd Floor, Causeway Bay Plaza Phase 2, 463-483 Lockhart Road, Causeway Bay
Opening Hours: Monday to Sunday: 12:00 – 23:00
Phone: 2897 6838
