Featuring different cuts of U.S. and Australia Steak; executive chef Anthony Fletcher is presenting to guests an all new dining experience at Shore with ‘Wet Aged’, ‘Wet Aged on the Bone’, ‘Dry Aged’, ‘Dry Aged on the Bone’ and ‘Tomahawk’ steaks on the menu this 2014.
Start your meal off with their appetizers such as Aged Cheddar Grilled Cheese Sandwich, Creamy Brown Onion and Ale Soup or the Homemade Boston Lobster Ravioli.
Then, dig into a selection of mains including Campbell’s Black Face Dorper Lamb with carrots, cabbage and thyme lamb gravy, Dry-Aged Dingley Dell Pork Tenderloin served with Granny Smith and calvados sauce, and stuffed with macadamia nuts and apricots and Pan-Roasted John Dory complemented with chanterelles, sherry vinegar caramel, celeriac and chives just to name a few; there is also the probably Hong Kong’s biggest steak, the 80oz U.S. Double Bone Tomahawk, best to be shared by four persons. Add a pan- roasted foie gras or half grilled Boston lobster to that for an even more fulfilling meal.
There are also lovely sides to choose from including Sliced Heirloom Tomato with Basil Oil, Honey-Roasted Carrots with Caraway Seed and Chervil Butter, Pan-Roasted Whole Wild Mushrooms with Madeira as well as Parsley and Truffle Butter to complete the experience.
3rd and 4th floor, the L. place, 139 Queen’s Road Central
Written by Joyce Tsang