Island Shangri-La, Hong Kong’s Lobster Bar and Grill launches a brand new à la carte menu curated by Executive Sous Chef, Cary Docherty, and Head Chef, Kenny Chan, showcasing scrumptious selection of Lobster dishes and premium cuts of Meat.
After joining the hotel and launching Sunday Roast with great success, Chef Cary has worked diligently with Head Chef Kenny for the past two months to present his second project with a remarkable list of culinary delights for the season. This crafted menu highlights eight delicate appetisers, seven succulent main courses, six premium grills and six classic European desserts to impress diners.
Popular for its crustacean offering, Lobster Bar and Grill remains its well-liked Lobster Bisque as one of the menu signatures. Furthermore, the creative chefs surprise guests with Crab on Toast and Mushrooms on Toast. While the not-to-be-missed main courses include Lobster Thermidor, Beef Wellington, Grilled bone-in Rib of Pork and Beef.
Chef Cary’s acclaimed Tarte Tatin served with Madagascan Vanilla Ice Cream and French Beignet with Lemongrass Custard and Coriander Sugar are also under the spotlight when it comes to desserts.
New À La Carte Menu – Highlighted Dishes
Grilled Bone-In Rib of Pork (330g)
Made with specially selected top-grade Pork from Spain, the bone-in Rib is grilled to a juicy and tender texture and slightly burnt on the outside to give it a smoky flavour. The dish is enhanced with Lobster Bar and Grill’s Charcutière Sauce.
Beef Wellington for Two
This elegant British classic Steak dish is prepared with Beef Tenderloin Fillet with Duxelles coating, covered in a puff pastry and baked to a golden-brown colour. It well-matches the tender and pink perfection of the Tenderloin, and serving with a generous amount of Beef Gravy and Vegetables.
Lobster Thermidor
This French traditional Lobster Thermidor is elevated with the chef’s secret recipe of Mornay Sauce, with added Button Mushrooms, pickled Shallots, and new Potatoes cooked with the whole Boston Lobster in an iron stew pot. Be impressed by the flavour of this creamy, cheesy and delicious dish.
Mushrooms on Toast
As a rock star ingredient, Morel is rich in vitamin D and iron, its meaty texture and earthy flavour always catches diners’ attention. Braised Morel with Mushroom Purée in Pesto is served with Beef dripping and crunchy brick Toast, blending contrasting flavours and textures.
Beignets
Our chefs give a twist to this pillowy French deep-fried doughnut by adding Calamansi Curd as a filling, giving it a zesty citrus aroma. Dipped in homemade Lemongrass Custard and Coriander Sugar, the dessert is enjoyed hot for a sinful pleasure.
Tarte Tatin to share
Delicately crafted by Chef Cary, this acclaimed Tarte Tatin is one of his signatures and one of the most admired desserts from France. The natural sweet and sour flavours of Pink Lady Apples are preserved after days of cooling and drying, then apples are further cooked till caramelised. The warm Tarte with its flaky Pastry and rich Vanilla Ice Cream is a decadent indulgence.
About Executive Sous Chef, Cary Docherty
Chef Cary Docherty joined Island Shangri-La, Hong Kong this spring. He began his career at Maze Restaurant, a one-Michelin-starred establishment, owned by celebrity chef Gordon Ramsay, in London. In 2008, Chef Cary took up the junior sous chef role at the three-Michelin-starred Restaurant Gordon Ramsay, under Chef Clare Smyth. When chef and restaurateur, Jason Atherton, was opening the French-inspired British bistro, Little Social in London, Chef Cary was promptly asked to take the helm in the kitchen as the executive chef and partner. He then went on to lead the restaurant to achieve an astounding three rosettes, rocketing the restaurant to among the top establishments in the country.
About Head Chef Kenny Chan
Chef Kenny has explored the vast variety of Western cuisine throughout his career. Having worked in the kitchens of well-established restaurants in Hong Kong, such as SPOON by Alain Ducasse and Pierre and Armani/Privé, he is well-versed in the art of running a high-quality kitchen and preparing superb cuisine. Before joining Lobster Bar and Grill in August 2017, Chef Kenny held the position of Sous Chef at Seasons by Olivier Elzer, where he was able to utilise his creativity in the menus and recipes.
About Lobster Bar and Grill
Lobster Bar and Grill offers a convivial atmosphere in which to unwind and savour a series of innovative cocktails crafted by Bob Louison and his team of cocktailians. The bar is shortlisted in Asia’s 50 Best Bars Award by Drinks International from 2016 to 2020. It received the Gold Medal of Best Cocktail Bar in Hong Kong Best Spirits Awards 2019.