This month, Estiatorio Keia unveils a host of dishes centred on the sea; a wide selection of contemporary dishes including Greek inspired yellowtail with seasonal, fresh fish as well as sea urchin shooter creations. Using a contemporary fusion of foods and flavours that change every season based on the freshest produce available, the restaurant on the 2nd floor of H Queens Building announces the dishes as part of its modern Mediterranean menu.
Headed by Executive Chef Marios Tsouris, Estiatorio Keia’s chic a la carte seafood offering includes dishes dressed in vibrant colours with light flavours and features both classic and innovative zesty dishes that are perfect for those who favour dishes from the deep. As you walk into the restaurant, encounter a real life luxury market experience with the opportunity to select your own seafood from the open kitchen display.
Menu highlights include the light and refreshing thoughtfully presented Yellowtail (HK$ 228), infused with tangy passionfruit and lime.
The Keia Seafood Platter is available in two sizes; the Deluxe Platter features a selection of fresh sashimi from around the world, oysters, steamed lobster and shrimp and is priced at HK$688 per person (minimum two people). The Premium Platter swaps the shrimp out for Australian king crab and chilled sea urchin for HK$988 per person.
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