Central Bistro Porterhouse Seafood & Steak recently launched a brand new seasonal menu. The 20 new dishes are created by the restaurant’s head chef, Michael Bolam, combining local ingredients with elements from various cuisines, resulting in a refreshing and exciting dining experience.
The main dishes include “thinly sliced raw venison”, replacing the commonly seen raw beef slices with thinly sliced raw venison, paired with homemade marinated mushrooms, crispy peas, rich black truffle sauce, Marsala wine jelly, and crunchy hazelnuts, bringing a rich and layered texture.
The “Nama Wagyu Tataki” at the restaurant is also a variation, using rich-tasting wagyu beef. The server will mix in various seafood ingredients and ingredients according to the customer’s taste when serving, and specifically use Chinese sausage to enhance the flavor, adding a touch of fusion innovation!
Further reading:
- Jujutsu Kaisen Exhibition Coming to Hong Kong in Mid-December! Over 100 Japanese Manuscripts, 1:1 Models, and Scenes
- Reopening of the Sai Kung WM Hotel Café with a brand new look! Chilled seafood/abalone steamed in a tea bowl/variety of desserts/November promotions
- ÔDELICE New Asian-inspired French Cuisine! Must-try Lobster Risotto/Marinated Red Snapper/High CP Value Instagrammable Tea Set
“Roasted Treasure Tiger Prawns” also incorporate authentic elements, drawing inspiration from Hong Kong seafood cuisine. Using the technique of butterflying the prawns, they are paired with spicy pork sausage and ginger paste, creating a fresh and tender texture.
When you come to the restaurant, of course you must try the signature meat dishes, such as the “New Zealand 400-day grain-fed purebred wagyu beef steak”. The beef has a rich flavor and a tender texture! Other dishes worth trying include the “crispy fried squid tentacles” served with black Mexican chili mayonnaise.
Address: 7th Floor, California Building, 30-36 D’Aguilar Street, Central
Telephone: 2522 6366
